Lunch & Dinner Menu - Herb Restaurant Leicester

Two different curries and a special curry of the day, one side dish, rice of the day and dosa with chutneys. Served 12 noon to 3:00pm, Monday to Friday only.

Crunchy, spiral-shaped Kerala bites made from rice and black gram, delicately scented with cumin.

Poppadoms dipped in a light batter of rice flour, cumin and sesame seeds, then deep-fried until golden and irresistibly crisp.

Kerala's famous banana chips: thin slices of plantain, fried to golden perfection for a crunchy bite.

Classic, thin and crispy, made from black gram lentils.

A soft, lacy South Indian rice-and-lentil crepe brushed with the richness of aromatic ghee.

A traditional tangy tomato broth simmered with black pepper, coriander, cumin, turmeric and tamarind, finished with a fragrant tempering of mustard seeds. Light, rejuvenating and deeply comforting.

An east-meets-west creation where fresh carrot puree blends with curry leaves, basil, coriander, tarragon, thyme and black pepper, enriched with silky coconut milk.

Marinated and grilled baby corn, asparagus spears, smoky aubergine, courgette, mushrooms, cherry tomatoes, caramelised onions and crisp chickpea fritters, served with a duo of fresh chutneys.

Soft, steamed cakes made from fermented rice and lentils, served with hearty sambar and cooling coconut chutney.

Fluffy steamed rice and lentil cakes infused with ginger and fresh herbs, tossed with onion, black pepper and a fragrant blend of Keralan spices.

A refreshing street-food classic with crushed crispy pastry, tender seasonal potatoes, sweet dates, garlic and puffed rice, coated in a tangy-sweet tamarind chutney. Served cold.

Crisp puris filled with spiced potato, sweet dates and tangy tamarind chutney, draped in creamy yoghurt and topped with coriander chutney and ground spices. Served cold.

Mini crisp bases topped with onions, mint and tamarind chutney, yoghurt, garlic, coriander and crunchy sev. Served cold.

Crispy puris layered with potatoes, garlic, dates, sweet-spicy chutney and creamy yoghurt. Served cold.

Golden-fried lentil doughnuts with a fluffy centre and crisp shell, paired with hot sambar and fresh chutney.

A beloved Kerala teatime snack: ripe banana slices dipped in a rice-flour batter speckled with black sesame seeds, fried until crisp and served with chutneys.

Soft cubes of tofu sauteed with onion, tomato and Kerala spices, finished with a dash of black pepper. A light yet protein-rich vegetarian treat.

Kerala-style stir-fried cottage cheese cubes tossed with crisp onions, fresh peppers and a zesty chilli sauce.

A Portuguese-inspired Kerala favourite: fresh mogo (tapioca) chips fried to perfection, then tossed with chilli, onion, pepper, ginger, garlic and our signature house-made chilli salsa.

Tender sweet potato cubes sauteed with chilli, onion, mustard seeds, ginger, garlic, curry leaves and a touch of tomato.

A crunchy, golden patty made with mashed potatoes, wholesome oats and seasonal vegetables, crumb-fried for the perfect bite.

A classic South Indian rice-and-lentil pancake.

The iconic Brahmin favourite: a crisp crepe filled with a hearty mix of spiced potatoes, onions and peas.

A lacy, golden pancake made from semolina and rice, served with chutney and sambar.

A crisp semolina and rice pancake speckled with green chillies, filled with a warm, spiced potato, onion and pea mixture.

A golden dosa wrapped around a rich filling of cottage cheese, capsicum, potato, carrot, peas, green chilli, ginger and onions.

Semolina and rice pancake folded with lightly caramelised onions for a sweet-savoury crunch.

A crisp semolina and rice pancake with sauteed onions and a spiced potato-carrot filling.

A creative fusion: dosa layered with 'pav bhaji masala' and stuffed with a special potato blend, cooked in our chef's signature spices.

A vibrant dosa where spiced potato meets the goodness of spinach puree and rice flakes, for a colourful and nourishing twist.

Chef's signature creation: a dosa filled with spiced potato and delicately seasoned with a fragrant bouquet garni.

A Kerala speciality: dosa brushed with spicy red chutney and butter, then filled with comforting potato masala.

A soft, thick rice and lentil pancake with a delicate tang.

Topped generously with fresh onions for a sweet, caramelised bite.

Topped with a colourful medley of fresh garden vegetables, cooked to perfection.

A vegetable-topped uthappam dusted with mulaga podi (spiced lentil chilli powder) for a fiery, authentic kick.

Chef Ramdas's signature uthappam, infused with basil, coriander and fenugreek leaves for a fragrant, herbal touch.

Rasam soup followed by a feast of seven vegetable tapas dishes, served with bread and rice.

Mushrooms simmered with ginger, garlic and cumin, finished in creamy coconut milk.

Tender papaya in a velvety coconut sauce with shallots and tempered with curry leaves.

Black chickpeas in a roasted coconut gravy, mildly spiced, perfect with appam.

Fresh vegetables cooked in a creamy coconut-and-cashew sauce.

Tangy-sweet yoghurt curry with pineapple and coconut.

Spinach and potato gently poached with Kerala spices.

Spinach paired with cottage cheese and light spices.

Spinach and asparagus sauteed with grated coconut, served with lentil curry.

Tender aubergine with onion, tomato, paneer and Keralan spices.

A medley of vegetables with drumsticks and coconut, a festive favourite.

A yoghurt curry with bitter gourd, coconut and curry leaves. The bitter taste is retained.

Chef's special lentils cooked with garlic, tomato and curry leaves, tempered with mustard seeds.

Chickpeas in a tangy tomato masala, perfect with batura.

Kerala-style biryani with vegetables, cottage cheese, herbs and spices, steamed in banana leaves and served with raita, lemon pickle and pappadoms.

Okra or cottage cheese steamed in banana leaves with herbs and spices, served with chickpea fritters and salad.

Rice dumplings and paneer in coconut milk with cumin and curry leaves, served with chickpea curry or kuruma.

Mashed raw jackfruit cooked with coconut, garlic, green chillies, cumin, curry leaves and mustard, served with black chickpea curry.

Millet and quinoa with black gram, tomato, onion, ginger, coconut and curry leaves, served with kadala or kurma curry.

Tender okra or paneer in a mildly spiced coconut milk sauce with onion, tomato and green chilli.

A complete three-course feast: rasam soup, eight vegetable tapas dishes, rice, bread and a traditional payasam dessert.

A lighter version of the Sadya: a single course meal of seven vegetable tapas dishes served with rice and bread.

Mango, avocado, guava and lettuce tossed with crushed pepper and a zesty squeeze of lemon juice.

Quinoa with spinach, carrot, coconut, lemon and coriander leaves, dressed in the chef's secret herbal blend.

A Kerala favourite: dry-cooked long green beans and plantain sauteed with mustard seeds, onion, ginger, garlic, green chilli, coconut and curry leaves.

Potatoes stir-fried with cumin for a fragrant, earthy depth.

South Indian-style potatoes cooked with a delicate blend of aromatic spices.

Cucumber, tomato, onions, lettuce, carrots, chillies and lemon.

A refreshing mix of cucumber, onion, lemon, tomato and green chilli.

A hearty South Indian vegetable and lentil stew simmered with homemade spices.

Cooling yoghurt with carrots and cucumber, perfect to soothe the spice.

Golden, fluffy fried breads made from wheat flour, light, airy and celebratory.

A large, cloud-like fermented wheat bread, puffed and deep-fried until golden.

Soft, wholesome wholemeal flatbread, a humble yet comforting staple.

Delicately layered wheat bread, coiled and griddle-cooked to a crisp, flaky finish.

Kerala's signature soft-centred, lacy crispy-edged pancake made from fermented rice batter.

A traditional rice and coconut pancake, kissed with a gentle garlic aroma.

Steamed white basmati rice.

A Kerala speciality: rice tempered with coconut, urad dal, crunchy cashews and curry leaves.

Garlic-flavoured fried rice.

A delicate medley of basmati rice and garden vegetables gently cooked in ghee.

A nourishing blend of basmati rice with coriander, mint, spinach, fenugreek and ginger.

Soft milk dumplings fried golden and soaked in syrup.

A golden butter crepe drizzled with warm sugarcane jaggery, paired with velvety vanilla ice cream.

Kerala's festive payasam: rice flakes simmered with jaggery, ghee, coconut, cashews and raisins.

Warm carrot fudge with cardamom, nuts and raisins, served with ice cream.

Indian-style ice cream in mango, pistachio or malai flavours.

Banana leaf-steamed rice cakes filled with coconut and jaggery, served warm with ice cream.

Classic favourites: vanilla, chocolate, strawberry or coconut.

Dairy-free vanilla ice cream: smooth, indulgent and plant-based.