BlueFox - Indian Restaurant Menu

Babai idli is a trio of steamed, soft rice and lentil cakes, traditionally finished with a sprinkle of Andhra spice powder and a drizzle of ghee.

Steamed rice cakes accompanied by a crispy lentil fritter, typically served with coconut chutney and sambar.

Sambar or rasam.

Bus stand bonda, typically made with a mix of all-purpose flour, yogurt, and a blend of spices, is deep-fried to achieve a golden, crispy exterior with a soft interior.

Steamed rice cakes infused with a special blend of spices from Guntur, sautéed in clarified butter, and typically includes a mix of ground dry spices like chillis and lentils.

Dosa is a thin, crispy crepe made from a fermented batter of rice and lentils, traditionally served in Indian cuisine.

Two chapatis, unleavened whole wheat bread, served with vegetable kurma, a curry made with mixed vegetables in a coconut-based sauce.

Thin, crispy rice and lentil crepe typically includes finely chopped onions, prepared in traditional Indian style.

Crisp, savory crepe filled with spiced potatoes and onions. A South Indian delicacy.

Urad dal batter, shaped into donut forms and deep-fried, typically includes spices for a crispy finish.

Two lentil doughnuts, deep-fried and immersed in a tangy lentil stew, typically garnished with fresh herbs.

Layered flatbread served with a mixed vegetable curry, typically includes potatoes, carrots, peas, and a blend of spices in a coconut-based sauce.

Rice and lentil pancake topped with finely chopped onions and green chilies.

Thick pancakes made with a fermented batter of rice and lentils, typically includes a topping of finely chopped mixed vegetables.

Thin rice-lentil crepe, generously smeared with spicy lentil powder and rich clarified butter, typically includes a savory blend of spices.

Crepe infused with a spicy mix from the Rayalaseema region, traditionally prepared with fermented rice and lentil batter.

Two lentil dumplings, traditionally soaked in spiced yogurt, often garnished with chutneys for added flavors.

Two pieces of deep-fried, puffed whole wheat bread served with a side of spiced potato curry.

Deep-fried whole wheat bread, typically served with a savory chicken curry simmered with traditional Indian spices.

Thin, crispy semolina crepe typically includes a blend of spices and is lightly cooked to golden perfection.

Crepe filled with seasoned, fluffy eggs - a delightful twist on a traditional dosa.

Crispy, fermented rice and lentil crepe filled with seasoned chicken, typically includes cumin, shallots, ginger, and curry leaves.

Green lentil crepe topped with finely chopped onions, green chilies, and a hint of ginger for a savory start to the day.

Savory crepe made from green gram batter, typically includes a filling of upma, a semolina porridge seasoned with spices.

Deep-fried whole wheat bread, served with a side of mutton curry, typically includes tender mutton pieces cooked in a blend of aromatic spices.

Sliced onions mixed with chickpea flour and spices, then deep-fried.

Boiled eggs are coated in a chickpea flour batter seasoned with spices and deep-fried.

Green chilies are coated in gram flour batter, deep-fried, and cut into pieces, typically seasoned with chat masala for added flavor.

Deep-fried snack made with chana dal, onions, and a blend of traditional spices and herbs.

Bandi punugulu are deep-fried snacks made from a batter that typically includes rice and lentils, served with a side of chutney.

Four pieces of triangular pastries filled with spiced potatoes and peas, delicately seasoned with traditional Indian herbs.

Long green chilies dipped in a seasoned gram flour batter and deep-fried, resulting in a crunchy and spicy snack.

Green chilies stuffed with a spiced filling, coated in chickpea flour batter, and deep-fried, typically includes onions and spices for a savory taste.

Golden crispy bites of tender chicken, a classic favorite for all ages.

Stir-fried noodles typically including a mix of tender vegetables, tailored for young palates with mild spices.

Strips of cottage cheese, typically coated in a batter and deep-fried, often accompanied by a blend of herbs.

Frenched chicken winglets, marinated with a blend of Indian spices, then coated in batter and deep-fried to create a lollipop appearance.

Fish cooked in a Madras-style curry with mango, typically includes onions, tomatoes, and a blend of South Indian spices, finished with a touch of coconut milk.

Thalappakatti chicken typically includes tender chicken pieces cooked with a blend of spices unique to the Thalappakatti style from Tamil Nadu.

Ragi mudda, a soft finger millet flour ball, is paired with tender mutton cooked in a blend of traditional spices.

Tender mutton cooked with a blend of spices, typically found in the Dindigul region, offering a distinctive taste.

Crispy fried baby corn tossed with onions and bell peppers in a tangy and slightly spicy chili sauce.

Cauliflower florets are battered and deep-fried, then tossed in a tangy and spicy Manchurian sauce, typically including garlic, green onions, and soy sauce.

Cashews deep-fried and tossed with select house spices, typically includes a hint of traditional Indian seasonings.

Corn kernels fried and tossed with a blend of traditional Indian spices.

Mushrooms sautéed with freshly ground black pepper, typically includes onions and a blend of traditional Indian spices.

Paneer cubes sautéed with onions and bell peppers, tossed in a spicy and tangy sauce.

Crispy marinated chicken pieces seasoned with a blend of Indian spices, garnished with fresh green onions.

Marinated chicken deep-fried and tossed with spices, curry leaves, and a tangy sauce, embodying the essence of Hyderabadi cuisine.

Chicken pieces marinated with black pepper and traditional Indian spices, sautéed with onions and curry leaves.

Scrambled eggs mixed with onions, tomatoes, and a blend of Indian spices and herbs.

Tantalizing chicken coated in a sweet, spicy, and tangy sauce sauce, and infused with aromatic Indian spices.

Chicken wings marinated in a mix of Indian spices, typically cooked in a tandoor oven.

Andhra kodi vepudu consists of chicken pieces marinated in traditional Andhra spices, then stir-fried to achieve a balance of spicy and aromatic flavors, often garnished with curry leaves.

Boneless chicken marinated in Indian spices, deep-fried, and tossed in a signature 555 sauce with cashews.

Tender pieces of mutton roasted in ghee, typically includes a robust blend of freshly ground spices, curry leaves, and a hint of tangy tamarind.

Boneless fish marinated in a mix of herbs and spices, deep-fried, and tossed with curry leaves and a special masala blend.

Shrimp marinated in a blend of Indian spices, lightly coated, and fried until golden.

Tender goat meat pan-fried with a blend of aromatic spices, curry leaves, and coconut, creating a richly spiced, dry dish.

Fish fillets marinated in spices and coated in a tangy Schezwan sauce, stir-fried with bell peppers and onions for a spicy and savory appetizer.

Yellow lentils simmered with tomatoes, typically includes onions, green chilies, and a blend of spices, tempered with mustard and curry leaves.

Okra sautéed with onions and tomatoes, simmered with a blend of traditional Indian spices.

Rich and creamy lentil butter curry, a vegetarian delight bursting with aromatic Indian spices.

Mushrooms prepared in the distinctive Chettinad style, featuring a robust blend of spices and coconut, creating a deeply flavored curry.

Potatoes and cauliflower cooked with onions, tomatoes, and a blend of traditional Indian spices.

Baby eggplants stuffed and simmered in a sauce of peanuts, sesame, coconut, and tamarind, following traditional Andhra style preparation.

Vegetable and cheese dumplings, typically includes nuts and spices, simmered in a creamy, aromatic gravy.

Paneer and spinach are simmered together with a blend of Indian spices in a creamy curry.

Tender cubes of marinated paneer (cheese) in a rich and flavorful Indian curry sauce.

Creamy Tomato Gravy with Soft Paneer Cubes, Seasoned with Fresh Herbs and Spices

Nine vegetables and fruits simmered in a creamy sauce with cashews, almonds, and a blend of mild spices.

Chickpea curry with a tantalizing blend of spices

Spicy and creamy paneer (cheese) curry made with a blend of aromatic spices.

Tender chicken pieces simmered in a creamy gravy, typically includes eggs, coriander, and a blend of aromatic spices and nuts.

Chicken prepared with a blend of Chettinad spices, including curry leaves, coconut, and a mix of traditional South Indian herbs and spices.

Chicken pieces marinated and cooked with dried fenugreek leaves in a special gravy.

Tender chicken cooked in a creamy tomato sauce with aromatic spices.

Boiled eggs immersed in a tangy sauce made with tamarind, onions, and traditional Indian spices.

Creamy tomato-based curry with tender chicken, infused with a delicate blend of aromatic Indian spices.

Country chicken cooked on the bone in a traditional Andhra style curry, typically includes a mix of regional spices.

Andhra-style curry featuring fish simmered in a tangy tamarind and tomato sauce, seasoned with traditional spices.

Shrimp simmered in a rich, aromatic curry sauce, often including onions, tomatoes, and a blend of traditional Indian spices.

Spiced Indian cottage cheese grilled to perfection, bringing together bold flavors and tantalizing textures.

Tender chicken marinated in a blend of cream cheese, yogurt, and mild spices, then grilled in a clay oven.

Boneless chicken marinated in yogurt and spices, then skewered and roasted in a tandoor.

Chicken drumsticks marinated with yogurt, garlic, ginger, and a blend of Indian spices, then grilled in a clay oven to achieve a smoky essence.

Minced chicken mixed with onions, ginger, garlic, and spices, then skewered and roasted in a traditional tandoor oven.

Minced lamb mixed with onions, herbs, and spices, then roasted on skewers in a tandoor oven.

Shrimp marinated in yogurt and a blend of Indian spices, then cooked in a clay oven for a distinctive smoky taste.

Whole pomfret marinated in yogurt and a blend of traditional Indian spices, then grilled in a clay oven to achieve a smoky flavor.

Soft, warm, and fluffy traditional Indian flatbread. Perfect for pairing with any dish.

Garlic-infused flatbread baked to perfection to accompany your meal.

Naan topped with garlic and green chilies, baked in a traditional clay oven.

Soft, tandoori-baked bread, generously filled with melting cheese.

Soft, stuffed naan with sweet fillings- great to snack on or to have with curries

Flavorful and fluffy Indian bread filled with caramelized onions, perfect to accompany any meal.

Fluffy, Butter-Infused Traditional Indian Bread

Typically includes two pieces of soft, unleavened whole wheat bread, lightly cooked over direct heat to achieve a slightly puffed texture.

Creamy yogurt mixed with cooked rice, typically includes curry leaves, mustard seeds, and a hint of asafoetida for a simple, comforting dish.

Basmati rice and mixed vegetables, slow-cooked with aromatic spices, typically includes onions and tomatoes, garnished with fresh herbs.

Fragrant basmati rice cooked with aromatic spices, and boiled eggs

Layered basmati rice with succulent paneer (cheese) cubes and aromatic spices

Basmati rice and boneless chicken marinated in Vijayawada-style spices, typically includes yogurt and herbs, cooked together to meld flavors.

Basmati rice and chicken are slow-cooked with tangy gongura leaves and a blend of traditional spices.

Tender mutton pieces cooked with fragrant basmati rice, aromatic spices, and garnished with boiled egg slices and raw onion rings.

Basmati rice and boneless chicken cooked with a blend of aromatic spices and herbs, typically includes a hint of saffron and garnished with fresh cilantro.

Spicy blend of aromatic basmati rice and succulent shrimp cooked to perfection.

Indian filter coffee prepared by percolating finely ground coffee through a traditional Indian filter, mixed with hot milk.

Brewed with a blend of aromatic spices and milk, this traditional Indian tea offers a comforting and warm experience.

Irani tea is a traditional beverage made with milk, tea leaves, and a blend of spices, typically slow-brewed to enhance its rich flavor.

Canned soda options include cola, diet cola, and lemon-lime.

Refreshing citrus-flavored soda, offering a tangy lemon-lime zest in every sip.

Refreshing Yogurt-Based Indian Drink, Sweetened to Perfection

Refreshing Traditional Yogurt Drink with a Hint of Salt

Traditional Indian drink with mango and yogurt.

Effervescent Club Soda: Crisp, Refreshing, Perfectly Carbonated

Refreshing Indian soda prepared with club soda, a hint of lime juice, and a blend of special Indian spices, offering a unique tangy and sweet flavor.

Yogurt diluted with water, seasoned with salt, and often enhanced with spices such as cumin and cilantro.

Almond milk sweetened and enriched with ground almonds, saffron, and cardamom for a fragrant, creamy beverage.

Refreshing, chilled milk infused with delicate rose syrup.

Decadent, creamy cheese dumplings soaked in sweet, cardamom-scented milk.

A simple yet classic dessert, often served as a creamy ice cream with potential for various toppings.

A traditional Indian frozen dessert- a sweet, rich, creamy delicacy

Grated carrots simmered in milk and sugar, subtly flavored with cardamom, and garnished with nuts.

A baked treat typically including butterscotch chips and a blend of classic cookie ingredients.

Macadamia cookie typically includes crushed macadamia nuts mixed into a sweet, buttery dough, baked until golden brown.

A refreshing mix of rose syrup, vermicelli, sweet basil seeds, typically includes milk, and is crowned with a scoop of ice cream.

Creamy rice pudding delicately flavored with cardamom and garnished with nuts

Kolkata rasmalai, a variation of rasgulla, consists of soft cheese balls immersed in sweetened milk, typically flavored with cardamom and garnished with pistachios.

Sweet pudding made from cream of wheat, infused with mango flavor and typically cooked in ghee.

Fried bread slices soaked in sweetened milk, typically includes saffron and cardamom, garnished with nuts.

Semolina cooked with diced pineapple, typically includes sugar, ghee, and garnished with raisins and cashew nuts.