A family-run restaurant renowned for bringing vegetarian world street food to the people of Leicester is planning a year of celebrations to mark three decades in business.
Mirch Masala was founded in 1996 and is now winning over a new generation of fans with its pure vegetarian cuisine from around the globe – all with an authentic Indian twist.
From spicy biriyanis to Italian-style pizzas topped with paneer, every dish offers an exciting fusion of flavours, reflecting the restaurant’s pioneering spirit and commitment to authenticity.
A Family Legacy of Authentic Flavours
Mirch Masala was launched by husband-and-wife team Pradeep and Nisha Popat back in 1996. Over the past 30 years, their authentic approach and family ethos have turned the restaurant into a home away from home for patrons.
“For us, Mirch Masala has always been about family and authenticity,” says Nisha Popat, co-owner of Mirch Masala.
“We started as a small venture with a big idea – bringing vegetarian meals from around the world to Leicester – and the community embraced us. Thirty years on, we’re now serving children and even grandchildren of our first customers. It’s incredibly heartwarming to know Mirch Masala has been part of so many family traditions.”
What began as a novel idea – blending Indian cuisine with international street food – is now a mainstay of Leicester’s food scene. Mirch Masala’s menu spans Indian, Indo-Chinese, Mexican, and Italian dishes, all 100% vegetarian.
Classic samosas share the menu with zesty Hakkanoodles and even Indo-Italian pizzas, but every dish stays true to its roots with authentic spices and an Indian flair.
Revitalising a Golden Mile Icon
As part of the thirty year celebrations, the restaurant has been revitalised, creating a warm, colourful and modern ambiance for the next generation of guests.
“We wanted to honour everything people love about Mirch Masala – the colours, the culture, the comfort of eating freshly cooked food – and bring it up to date,” explains Nisha.
“It’s still the cosy Mirch Masala everyone knows, but with a fresh look for our 30th year.”
“Thirty years on, we’re now serving children and even grandchildren of our first customers. It’s incredibly heartwarming to know Mirch Masala has been part of so many family traditions.”
Kicking off a Year of Celebrations
To mark its 30th anniversary, Mirch Masala is planning a year-long program of celebrations and special offers throughout 2026. The festivities begin this month with a nod to Veganuary – the annual celebration of plant-based eating each January. In honour of Veganuary and the restaurant’s vegetarian ethos, Mirch Masala has launched a new vegan sharing platter menu filled with creative plant-based delights.
Diners can sample an array of vegan dishes with ingredients like jackfruit, tofu, and fresh seasonal vegetables, all spiced and prepared in Mirch Masala’s signature style.
“We’ve always been about inclusivity in food,” says Nisha.
“Our Veganuary platter is a fun way to invite everyone -vegans, vegetarians or those looking to make healthier choices in 2026 – to celebrate with us. It’s amazing to see people from all walks of life enjoying our food with an Indian twist.”
Looking ahead, Mirch Masala’s 30th anniversary celebrations will crescendo in the summer of 2026 with a special community event (details to be announced).
The Popats hint that the summer festivities will pay tribute to the restaurant’s journey and its loyal patrons, featuring live music, cultural performances, and of course, plenty of food.
Throughout the year, customers can also look forward to monthly anniversary specials, from throwback menus featuring 1990s-favorite dishes to charitable events supporting local causes – a way for Mirch Masala to give back to the community that has supported it over three decades.
“When we first opened, some people thought vegetarian world street food was an odd idea. Now it’s part of Leicester’s identity,” says Nisha with a proud smile.
“This anniversary isn’t just about us – it’s about everyone in this city who has shared a meal and a memory here.”
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