INDIA BLUE ASSORTED APPETIZER A combination of different Vegetarian and non Vegetarian appetizers (good for 2). **

TEXAS BAY SHRIMP Shrimp marinated in garlic and chili with aromatics, glazed with BBQ sauce and rolled in sesame seed. **

TIKKA SNAPPER AMRITSARI Succulent chunks of red snapper,immersed in flour and ajwain seeds batter delicately spiced and fried. *

CRAB SAMOSA Lump crab stuffed in pastry dough with a touch ofmadras curry powder, mustard seeds and deep fried. *

THIKHA CHICKEN CHILI Tandoori chicken strips, onions and peppers, tempered with traditional spices and rolled in roti. ***

CHICKEN KHATHI ROLL Tandoori chicken strips, onions and peppers, tempered with traditional spices and rolled in roti. **

SILKY KABOB Chicken kabobs, flavoured with ginger, a touch of garlic, and cilantro, char-broiled in a tandoor.  **

ASSORTED PAKORAS Assorted vegetables, dipped in a chickpea batter and fried to perfection. *

POTATO MUSHROOM BONDA A blend of potato and
chopped mushroom with cilantro and green chili dipped in chickpea batter and fried.  *

HOME STYLE GARDEN SALAD  Fresh garden baby greens, tossed in garlic and sun dried tomato dressing.

DELHI DELIGHT An assortment of sprouting lentils with chopped scallion and baby beets, dressed in balsamic.

CURRIED CRAB SHORBA A soup loaded with crab meat,tempered with curry leaves, mustard, and madras curry powder.

INDIA BLUE FEAST Seasoned and grilled lobster tail, tiger prawn,scallops, and tilapia, served on a sizzling platter.  **

NOORANI KABOB Chicken breast marinated overnight with a touch of mace, cardamon and flavoured with roasted chickpeas,cooked in the clay oven.  *

GRILLED VEGETABLE SIZZLER Assorted vegetables with cottage cheese, seasoned with garlic, lemon zest and aromatics, served on a sizzler. *

LOBSTER HOT POT Lobster tails cooked with onion and tomato in a sauce flavoured with ginger, garlic and spices. ***

KERALA KING SHRIMP MOLEE A popular dish from southern India cooked with spicy, roasted, chopped green chili with a touch of coconut, curry leaves and mustard seeds. ***

CRACKED CRAB MASALA An extremely spicy Goan delicacy straight from the Konkani coast.***

MADRAS CHILI CHICKEN Chunks of chicken, cooked in a masala gravy with red hot chili and cilantro. ***

REDFORD LAMB CURRY Lamb cooked in a spicy, full-bodied gravy with paprika and sun dried tomatoes.  ***

BOALI HANDI A spicy mix of vegetables in a delicious curry,tempered with green chili and mustard seeds. ***

CHICKEN / LAMB VINDALOO Chicken or lamb cooked in a very hot sauce flavoured with cocum tamarind and whole spices.  ***

TANDOORI SIZZLER (MIX GRILL) A combination of seafood and meats from the tandoor, producing an array of distinctive flavours and aromas. **

SAMUDRI JALPARI Lobster marinated in yogurt, flavoured with garlic, ajwain and herbs and grilled in the tandoor. **

CALABOGUE JUMBO SHRIMP Jumbo shrimp marinated with mace, coriander, cardamon, lemon, garlic, and ginger cooked to perfection. **

ALASKAN SALMON  Mouth watering chunky filets of Alaskan salmon matured in a rich, spicy marinade of dill, fennel, and ginger with traces of mustard. **

CHICKEN CHANDNI TIKKA Tender pieces of chicken breast marinated and cooked on skewers. **

LAMB CHOP GULZAR Lamb chops scented with ginger, mace,and royal cumin, coated with sour cream and cooked in the tandoor. **

BOTI KABOB Boneless chunks of lamb, cooked to perfection and served with a yogurt mint sauce. **

KONKONI SHRIMP MOLEE Wild Shrimp cooked with toasted coconut, blended into a rich sauce with coconut cream and tamarind. **

SAMUDRI KHAZANA (TAWA STYLE)  Assorted seafood (mussels, scallops, shrimp, fish) blended with chef Robbie’s special spices a mouth watering delicacy. **

SHRIMP OR FISH NEILLGIRI Choice of shrimp or fish, cooked in green curry sauce blended with green chili, green tomato and cilantro. **

SHRIMP PATIO  Jumbo shrimp cooked in a tangy tomato sauce and flavoured with Indian spices. **

KARACHI KADAI CHICKEN Tender chicken morsels cooked in tomato with crushed pepper, coriander seeds and cilantro. **

BUTTER CHICKEN The most popular and renowned Indian dish in the western world. Tandoori chicken off the bone in smooth creamy masala sauce. **

CHICKEN TIKKA MASALA Chicken tikka cooked in a tomato cream sauce with peppers and onions. **

CHICKEN MUSHROOM IN GREEN CURRY Diced chicken and mushroom cooked in a blend of green fresh vegetable puree and almonds. **

CHICKEN SAAG WALA Curried chicken cooked with chopped fresh spinach and fresh ground spices from north India. **

KASHMIRI ROGAN JOSH This dish acquired its name from its rich red appearance which, in turn, is derived from fresh tomato,paprika and ground red chili. **

GOSHT-DO-PIAZA Lamb, and the rich flavor of roasted onion and cilantro, tempered with whole garam masala. **

KADAI CHILLI LAMB Lamb chunks cooked in the tandoor,finished off in a kadai with spicy onion gravy. ***

A tantalizing selection of traditional and modern vegetable
based meals.

NAVRATTAN KOFTA CURRY Creamy paneer and vegetable balls, simmered in a flavoursome and full-bodied creamy sauce with nuts. **

MATTER PANEER BANJARA Cottage cheese and peas with sun dried tomatoes simmered in a fenugreek flavoured korma sauce. *

PANEER MAKHANI Cubes of fresh home made cottage cheese, cooked in a rich makhani sauce. **

SAAG PANEER / MUSHROOM TOHRAN Creamed spinach and cottage cheese or mushroom cooked with fresh ginger, chili and tempered with cumin and cardamon. **

SUBZ HANDI TABELA Mixed variety of delicious vegetables,cooked in a dry style with spices. **

ALOO GOBHI A favorite punjabi delicacy, cauliflower and potato cooked with coriander, cumin, and cilantro. **

BAINGAN KA BHARTHA Everyone’s favorite: a puree of smoked eggplant cooked with onions and tomatoes. **

OKRA-DO-PIAZA Fresh okra, cooked onions and tomatoes tempered with cumin, turmeric and crushed coriander. **

PINDI CHANNA KADAI Chickpeas cooked in a thick sauce with ginger, garlic, tomato and an assortment of north Indian spices. **

DAL MAHARANI The traditional 5-lentil delicacy cooked in terracota pots, blended with cumin, diced tomato and coriander. **

TARKA DAL A twist on yellow lentils. **

SHAHI PILAF The finest basmati rice cooked with pure flavours of saffron then replenished with dried fruits and nuts.

GARLIC & CORIANDER NAAN Soft naan coated with an abundance of fresh ground garlic cloves and coriander leaves.

CHILLI & CHEESE NAAN Naan stuffed with fresh ground chilies and an overload of mild cheese.

KEEMA NAAN Naan embodied with a generous filling of tasty lamb mince making it the ideal accompaniment for any main course.

A choice of mint, cucumber, or tomato. The yogurt is seasoned with cilantro, cumin, mint, cayenne pepper and other herbs and spices. The mixture is served chilled. Raita has a cooling effect on the palate which makes it a great foil for spicy Indian dishes.

INDIAN PARFAIT  Served in a parfait glass fresh fruit, custard, jelly, rice pudding a scoop of kulfi.

INDIA BLUE MARTINI  Three Olives Citrus Vodka, Blue Curacao, Bacardi Coconut Rum, splash of pineapple shaken to perfection.

CINNAMON APPLE MARTINI  Sotli Gala Apple Vodka, Cinnamon schnapps and cranberry juice. Served with a cinnamon sugared rim.

FRENCH KISS MARTINI  Grey Goose Vodka, Chambord Liquor, splash of pineapple and sour mix.

PERFECT GIN MARTINI  Bombay Sapphire Gin with Dry Vermouth garnished with a lemon twist and an olive.

TINY GREEN DRAGON  Bacardi Dragonberry Rum, Melon Liquor, Triple Sec, touch of lime juice with lemon and lime soda.

INDIA BLUE LEMONADE  Stoli Blueberry Vodka, Sour Mix, splash of cranberry and lemon lime soda.

DRAGONBERRY MOJITO  Bacardi Dragonberry Rum muddled with fresh mint, sugar, lime and soda.