Blue Lotus

Fried lentil fritter served with sambhar and coconut chutney.

Two pieces. Spiced potatoes and peas stuffed into crispy fried turnovers.

Crunchy onion fritters fried in chickpea batter.

Stuffed paneer coated with spinach and served with baghari sauce.

Button mushrooms with sour cream and an Indian twist.

Crispy okra with chickpea and corn flour.

Veggie fritters served with spiced sweet chutney.

Fried calamari with assorted Indian spices.

Deep fried chicken breast with special Bombay masala.

Grilled marinated tilapia fillet.

Baby shrimp sauteed with curried tangy tomato sauce.

Minced lamb and green peas stuffed in capsicum.

Chicken tikka, malai kabab and chicken haryali.

Rice flour battered chicken, curry leaves and green chili.

House salad with vinegar and olive oil dressing.

Soup made with lentil and vegetable.

Clear lentil, tomato, garlic and pepper soup. Spicy.

Soup made primarily with tomatoes.

Puffed rice and vegetables with tangy tamarind sauce.

Mini shells stuffed with mashed potatoes or chickpeas and sweetened beaten yogurt.

Fried eggplant platter with chickpeas and tangy tamarind sauce.

Mixture of potato pieces with fresh cut vegetable toppings.

Chicken on the bone tandoori style.

Chicken on the bone tandoori style.

Boneless white meat chicken marinated with spices and yogurt.

Chicken marinated in yogurt, ginger and white pepper.

Spiced chicken tenders cooked in tandoor.

Shrimp with yogurt, ginger, cashew and white pepper.

Chunks of paneer marinated in spices and grilled in a tandoor.

Skewered tender rolls of spiced ground lamb.

A melange of our favorite kababs.

Battered chicken cooked in a classic hot and tangy soy chili sauce.

Batter fried cauliflower tossed with garlic, onion and ginger.

Stir fried paneer in onion, bell pepper, soya sauce and chilies.

Batter fried chicken in a hot and tangy sauce.

Batter fried shrimp in a hot and tangy sauce.

Six piece rack of lamb marinated with herbs and spices and grilled in tandoor. Served with salad, biryani rice and garlic naan.

Lamb cubes cooked with pepper onions and capsicum. Served with salad, biryani rice and garlic naan.

Marinated fish of the day wrapped in banana leaves with south Indian spices. Served with salad, biryani rice and garlic naan.

Jumbo tandoori shrimp wrapped with onion ginger sauce. Served with salad, biryani rice and garlic naan.

Snapper grilled in tandoor served with curried shrimp. Served with salad, biryani rice and garlic naan.

Chicken breast cooked in coconut sauce and south Indian spices. Served with salad, biryani rice and garlic naan.

Mixed vegetable lightly spiced and grilled on flat tava skillet. Served with salad, biryani rice and garlic naan.

Chicken tikka in a mild tomato and cream sauce.

Tandoori chicken with onion, bell pepper and tomato cream sauce.

Chicken tikka in a mild spinach sauce.

Chicken tikka cooked with mango and spices.

A Konkani specialty, chicken in a very hot goan red chili sauce. Spicy.

A Tamilnadu specialty, chicken in authentic spicy black pepper and roasted coconut sauce.

Coconut milk and dry red chilies, tempered with curry leaves and mustard seeds.

A popular Anglo-Indian spicy dish with green chilies, ginger and coriander.

Chicken, coconut, onions and curry leaves.

Chicken cooked in a mild cashew and almond creamy sauce.

The traditional lamb curry.

A Konkani specialty lamb in a very hot Goan red chili sauce.

Lamb cooked with bell pepper, ginger, onion and tomato.

A popular Anglo-Indian spicy dish with green chilies, ginger and coriander.

Lamb, nuts, raisins and very mild creamy cashew sauce.

Goat on the bone cooked in medium spicy curry sauce.

Goat pieces with bones cooked Calicut style.

Lamb cooked in delicately spiced spinach gravy.

Shrimp in a very hot Goan red chili sauce.

Shrimp cooked with fresh mango, coconut and tempered with curry leaves and mustard.

Shrimp cooked in a mild spinach sauce with fresh ginger.

Shrimp cooked with special South Indian spices and curry leaves.

Shrimp with curry leaves, coconut, mustard, tomatoes and spices.

Fish cooked in a coconut and black tamarind sauce and tempered with curry leaves.

Potatoes, cauliflower, tomatoes, ginger and cumin seeds. No yogurt, cream or animal stock used.

Okra sauteed with tomatoes and red onions. No yogurt, cream or animal stock used.

Chickpeas, tomatoes, ginger and fresh coriander leaves. No yogurt, cream or animal stock used.

Fresh vegetables cooked in Konkani spicy sour sauce. No yogurt, cream or animal stock used.

Vegetables cooked in coconut milk and dry red chilies. No yogurt, cream or animal stock used.

Baby eggplant, coconut, sesame, peanut and tamarind. No yogurt, cream or animal stock used.

Pureed spinach with cumin, garlic, ginger and touch of cream.

Pureed spinach with cumin, garlic, ginger and touch of cream.

Pureed spinach with cumin, garlic, ginger and touch of cream.

Pureed spinach with cumin, garlic, ginger and touch of cream.

Cheese and vegetable dumplings in a mild almond and cashew sauce.

Paneer, colored peppers or eggplant in tomato and cream sauce.

Mix vegetables cooked with mango, spices and cream.

Yellow split peas slow cooked in aromatic herbs and spices.

Black lentils or yellow split peas slow cooked in aromatic herbs and spices.

Fresh vegetables, pineapple and nuts in a mild creamy sauce.

Cooked in rice with special blend of spices.

Cooked in rice with special blend of spices.

Cooked in rice with special blend of spices.

Cooked in rice with special blend of spices.

Cooked in rice with special blend of spices.

Leavened buttered white bread.

Leavened white bread with garlic.

Leavened white bread with chili.

Leavened white bread with onion.

Leavened white bread with nuts and raisins.

Leavened white bread with cottage cheese.

Coiled layers of wheat bread.

Coiled layers of wheat bread with stuffed cauliflower.

Whole wheat flour.

Yogurt, tomato and cucumber.

Lemon.