The Blue Taj - Charlotte, NC

Potatoes, mangoes and chickpeas tossed with onions and cilantro in a tangy tamarind-yogurt dressing

Spiced potato patties served over a bed of a zesty garbanzo beans stew and topped with duo of mint and tamarind chutneys

Potato and vegetable turnovers with toasted spices and coriander

Cauliflower florets tossed in a zesty garlic-scallion flavored glaze with soy and toasted spices

Wedges of paneer stuffed with ajwain-mint paste and coated with a house special chickpea batter served aachari mango chutney

Jumbo prawns marinated in spices and cream marinade roasted in the tandoor served with hyderabadi tomato chutney

Spiced chicken breast chunks, marinated and roasted in the tandoor, served with desi slaw

Morsels of chicken sauteed in a zingy soy-tomato-ginger glaze

Juliennes of roasted lamb sauteed in a mustard, red chilies, yogurt and peppercorn paste

Daily assortment of our vegetarian appetizers, serves two

An assortment of Tandoori Prawn, Chicken Tikka and Lamb Kabab served with Desi Slaw, serves two

A southern Indian spice mix flavored tomato bisque with touch of coconut and tempered with mustard seeds and curry leaves

Mixed fresh greens, tomato, cucumber and carrot salad tossed in our house made dressing

A traditional Indian style salad made from diced tomatoes, cucumber and onions tossed in fresh lime juice and chaat Masala with cilantro

Fillets of local boneless lake trout marinated in a Goan style Xec-Xec rub and broiled to perfection

Pan seared scallops scented with Curryleaf slivers and coarsely ground fresh toasted spices

Jumbo prawns marinated in spices and cream marinade roasted in the tandoor

Salmon fillet marinated in a Kashmiri Chili and Star Anise flavored marinade and seared on a hot tawa

Succulent chicken breast morsels marinated in punjabi style marinade and cooked in the tandoor

Boneless chicken thigh meat marinated in a spiced garlic sesame chili chutney marinade and fire roasted

Chunks of leg of lamb marinated in garlic and yogurt marinade with spices and fenugreek roasted on fire

Frenched rack of lamb marinated in mustard, chili and ginger marinade, seared first and then roasted till succulent

An daily assortment from the above, chef's daily changing selection

Salmon pieces simmered in yogurt curry sauce tempered with red chilies and panch poran

Sea Scallops simmered in a herb-spice paste flavored cashew curry sauce with scallions

Jumbo shrimp sauted with spices and jiggery-tamrind glaze and ginger batons in a classic Parsi tradition

Jumbo prawns, scallops and fish stewed in a Kerala style curry sauce with cocnut, spices and tamarind

Breast Of Chicken simmered in a cashew cream sauce with cardamom, lris essence and touch of Fenugreek

Morsels of roasted chicken thigh simmered in a aromatic tomato sauce with a touch of honey

chunks of roasted chicken breast simmered in a creamed tomato sauce with scented with fenugreek

Medley of white chicken simmered in a hearty Punjabi style curry sauce

A curry of chicken with fenugreek in an aromatic sauce seasoned with a delicious spice mix

Morsels of chicken breast and thigh sauteed with crunchy vegetables and ginger in a zesty glaze

A hearty stew made from Lamb or Goat simmered coconut-curryleaf flavored curry sauce

Tender Lamb morsels Or Goat Chunks cooked with creamed spinach and spices

Lamb chunks roasted in the tandoor and then sauteed with onions, bell pepper and ginger in a zesty tomato-coriander seed glaze

Aromatic lamb curry made with Kashmiri chili and housemade garam masala

A Goan style spicy curry made with vinegar and garlic marinated lamb chunks

Mixed vegtables cooked in creamed cashew sauce, garnished with nuts

Garbanzo beans simmered in a tangy tomato onion curry sauce

Okra sauteed with ginger batons, cumin, tomatoes, garlic and cilantro

Chunks of indian Cheese simmered in a creamed tomato sauce

Assorted Vegetables simmered in aromatic tomato sauce with a touch of honey

Slow simmered cream style spinach cooked with fenugreek and paneer

Potatoes simmered in a light tomato curry with chickpea flour dumplings and tempered with mustard and asafetida

Potatoes and cauliflower florets sauteed with cumin, garlic and turmeric

Croquettes of potatoes and leeks in cashew tomato sauce

Assorted vegetables in a Tamilian style zesty curry sauce

Peas, corn and mushrooms cooked in a hearty curry sauce with a touch of fenugreek

Indian cheese cooked in cashew pureed sauce garnished withraisins and cashew

Black lentils slow simmered with tomatoes, garlic, spices with a touch of butter

Yellow lentils simmered with ginger, garlic, tomatoes and onions

Homemade Indian Ice Cream flavored with Saffron and Rose Water

Traditional Indian Rice Pudding with nuts, Rose Water and cardamom

Pastry Balls dipped in honey syrup, garnished with dry coconut

Mango Mousse Wedge Served on Saffron Paint

Chef's Assorted Dessert Sampler

Potatoes, mangoes and chickens in a tamarind-yogurt dressing

Spiced potato patties garbanzo beans stew with mint and tamarind chutneyas

Paneer with ajwain-mint paste fried in chickpea batter with Achaari mango chutney

Jumbo prawns marinated and roasted in tandoor with Hyderabadi tomato chutney

Morsels of chicken sautéed in a zingy soy-tomato-ginger glaze

Assortment of our day's vegetarian appetizers

Traditional Punjabi curry sauce flavored with house made masala

Creamy spiced tomato sauce

Creamed cashew and onion sauce with fenugreek

Southern Indian region inspired curry

Spicy garlic-vinegar flavored sauce

Chef's choice of lentil dish of the day

Slow simmered cream style spinach cooked with fenugreek and paneer

Croquettes of potatoes and leek with cashew tomato sauce

Assorted vegetables in a Tamilian style zesty curry sauce

Seared scallops with curry leaf and toasted spices and Makhni Sauce

Chicken breast morsels in Punjabi style marinade roasted in tandoor

Roasted lamb in garlic-yogurt marinade with Methi curry and Masala Aloo-Palak

Aromatic goat meat on the bone curry prepared in Punjabi tradition