Bloom Bawarchi Indian Restaurant & Bar Menu

Your basic vada, but made with black gram. Crispy on the outside, soft on the inside.

Desi medium. Fish cooked in yogurt, ginger, garlic, coriander, cumin, peppers, onions and green chilies and then layered with cooked basmati rice under the influence of BB biryani masala.

Desi medium spicy. Indian cottage cheese aka paneer is batter fried first and then added to manchurian sauce. Manchurian sauce is made with a mix of soy sauce, tomato ketchup, chili sauce added to sautéed onions, capsicum (bell pepper), green chillies, ginger and garlic.

Cheese may be European in origin but it found it's way into all our hearts. So here's a kulcha embracing cheese.

Desi medium. A famous south Indian street food, eggs beaten into a spicy gravy\nand poured onto a heated skillet and cooked until outer part is\ncooked full and inner stays soft and velvety and finally garnished\nwith coriander leaves.

It comes with a combination of chicken biryani, chicken starter, chicken curry, and naans. How can lunch be completed without a dessert? Yep! A dessert as well!

Vegan. Desi medium. Popular south Indian vegetable entrée from Chettinad cuisine in south India. Garden fresh veggies cooked in an aromatic curry base of cashews and Chettinad special sauce and masala with a mixture of assorted spices.

Desi medium. Tossed in shrimp, egg, vegetables, and freshly made noodles, the noodles are an Indo-Chinese adaptation and have a flavorful mix of both cuisines.

Desi medium spicy. Our smoky and delicious tomato soup is a classic recipe made using garden fresh ripe tomatoes and blended with some in-house cream, smashed garlic and cloves. Velvety rich, jam packed with\nflavor.

Desi medium. Authentic chef made chicken salna gravy served with malabar parotta.

Desi medium. Shrimp stir-fried with garlic, chili sauce, crushed pepper, capsicum and fried onions.

With Goat meat cooked in most exotic Indian spices, this platter is a must-try. It comprises of steamed white rice, Chef special pulao rice, goat meat cooked to perfect ‘fall off the bone’ texture and doused in a spicy flavored soup, Indian bread, cooked pulses, yogurt, papad, curd rice and an Indian dessert served separately in small bowls called katoris. \n

Desi medium. This delicious item has been added newly to the menu.

Desi medium. This is a vijayawada special spice blend marinated cottage\ncheese and aromatic long-grain rice dish with flavors inspired\nfrom the southern part of India. It is spicy and very aromatic.

Desi medium. Classic South Indian specialty dish from Chettinad cuisine made with toasted coconut pieces, groundnuts, fennel seeds tempered with curry leaves mustard seeds and red whole chillies.

Plain white rice.

Raita is a condiment from south Asian cuisine made of dahi (yogurt) and cream together with raw vegetables, more seldom onions, green chili the closest approximation in western cuisine is a side dish or dip, raita goes well with biryani/Pulao.

This luxurious north Indian dessert is a fusion treat! Rabdi is a creamy concoction made by thickening milk and jamun\\'s are made solidified milk and dunking them in cardamon infused sumgait syrup. Together, they form a luxurious flavor combination.

Desi Medium. Made with very ambrosial and aromatic Jeera samba rice and exotic goat meat. Thalapakattu goat dum biryani is a pride of tamilnadu cuisine in south India and a very popular dish of bloom Bawarchi in a portion of the family pack.