Blu Ginger offers stylish Indian dining experience
WITH stunning, ultra modern premises the award winning Blu Ginger Restaurant at 142 Cox’s Road North Ryde is well worth a visit.
Host Sai Annamaneni said it was an honour to serve up the freshest, most exquisite traditional and modern Indian cuisine.
“Our senior chef has more than 31 years experience in the kitchens of major hotels in India, Japan and Australia and freshly prepares every dish before you in our open kitchen with only the finest, freshest ingredients.
“We ground all our own spices and every dish is made to an authentic Indian recipe and is served with distinction in our modern, comfortable, stylish and air conditioned new restaurant.”
“Here in North Ryde we are honoured to continue to serve corporate, lunchtime and evening functions as well as families.
“We hope children will love our new children’s menu and romantic couples will appreciate our beautiful tables for two.”
As well as a team of five star chefs, Blu Ginger is a Gold Licence Caterer that offers meals at an affordable price.
“If you are having a function or a party, please call us and tell as your budget and we’ll create a banquet to please you,” Mr Annameneni said.
Blu Ginger presents coporate and worker lunch specials from $9.90 on Monday to Fridays from 11.30am to 3pm and dinners from 5pm until late, seven nights a week.
“We pride ourselves on our service and on the presentation of our meals and with parking at the rear of our restaurant we promise a relaxed, stylish dining experience.”
Signature meals include the Seafood Moily which comes from the shores of Kerala in India and presents prawns, scollops and fish with ground coconut, onions, tomato, fresh curry leaves and mustard seeds.
Famous across India, the Butter Chicken is a delight and presents boneless chicken pieces cooked in tandoor and finished in a rich creamy tomato based sauce.
Another poultry favourite is the farm fresh Mango Chicken prepared in a “very mild” creamy gravy with a touch of mango puree.
On the Classic Curry menu, the signature dish is the Jahingiri Lamb/Chicken created with fresh spinach, roasted cashews, coconut milk, fresh and ground spices and finished in the five star chef’s special sauce.
Especially created for vegetarians, the Baigan Patiala presents potato and eggplant in a harmonious combination cooked with selected herbs and spices in onion sauce.
There is a ten per cent discount on all take aways.
“We look forward welcoming you on your first visit,” Mr Annameneni said.
Your host at Blu Ginger North Ryde, Sai Annamaneni presents the finest in Indian cuisine. TWT on-the-spot PHOTO