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Blue Monk
Blue Monk Nepalese & Indian Restaurant
Ultime informazioni
Flavorful Nepalese and Indian Cuisine
valutazione
Recensioni
fotografia
menù
Salmon tikka, fish pakora and king prawn
Sensational chilli mogo/potato-deep fried cassava chips cooked in flavoured chilli sauce, diced onion and soya sauce.
Lamb or Veg
Mince meat cooked in clay oven.
Typical Nepalese countryside folks side. Chicken or lamb marinated with natural herbs, garlic, ginger and spices, blended with hand.
Cooked mildly spice fish, topped with onions and peppers. Bedded on tamarind sag.
A choice of chicken, lamb or veg. Tibetan style dumplings filled with flavoured spice, marinated fillings served with spicy Himalayan sauce.
Tandoor cooked king prawns, fruit salsa, balsamic glaze, micro greens.
Spiced confit Barbary duck varuval, lingonberry compote, chilli oil and micro greens.
Tandoor cooked, fruit salsa, balsamic glaze and greens.
Cooked in herbs and spices and served with shallow fried bread.
Cooked in homemade flavoured sweet chilli sauce, perfected with spring onion, peppers and soya sauce.
Chicken tikka, lamb tikka, sheek kebab and onion bhajee
Onion bhajee, veg samosa, veg muncharian and paneer tikka
Barbecued onions, peppers and tomato.
Prawn, fish pakora, squid mari and fish samosa
Mixed grill - Sheek kebab, lamb chops, wings, chicken tikka and tandoori chicken.
Spiced paneer and granny smith stack, mint quinoa kedgeree, mango achaar, peanut and coconut flavoured curry sauce.
Braised spiced lamb shank in a rogan josh jus.
Tandoor cooked coquelet, wild mushroom & truffle oil infused kedgeree, makhni sauce.
Diced chicken, peppers, onions and tomatoes, flavoured in a clay oven. Topped with special sisila sauce.
A special spice imported from Nepal, cooked with onion, peppers and coriander.
Steak marinated in Tibetan timur spice, thrown into a medium sauce. Served with sticky rice.
Cooked in a medium flavoured yogurt sauce, onion, peppers, mustard, cumin and zeera.
King prawns cooked with bell peppers, hand grind kadha spices and ginger.
Halibut cooked with panch phoron tempered curry sauce and potato – a delicacy from eastern part of India. Hot.
Tandoor cooked chicken morsels simmered in satin smooth tomato and fenugreek sauce. Mild.
Chicken cooked with specially grind spices and tossed with bell peppers. Medium.
Chicken morsels tempered with mustard seeds and curry leaves and finish in Chettinad spice blend. Hot.
Lamb cooked with onions and tomato and spinach, finish with fenugreek leaves. Mild.
Lamb cooked with two types of onion, potato and aromatic Nepalese spices. Medium.
Lamb cooked with onion tomato and special blend of Rajasthani spices. Hot.
Marinated king prawns, chicken tikka and lamb tikka, cooked with onions, capsicum. Mixed with oriental Indian spices garnished with garlic and coriander. Medium/fairly hot.
Cooked in a creamy sweet sauce.
Chicken or lamb marinated in spice, yogurt and almond. Mild.
Cooked with butter and ghee in a mild creamy sauce.
Cooked with onions, peppers, garlic and green chillies. Fairly hot sauce.
Cooked with capsicum, tomatoes and homemade chilli sauce. Fairly hot.
This is a must for curry connoisseur. The extremely hot Bangladeshi Naga chilli and jalapenos are used to create this superb dish. Hot.
Balti dishes are a modern Indian cuisine cooked with specially prepared spices, onion, tomatoes and capsicum. Medium.
Pasparon spice cooked in coconut and curry leave sauce. Mild dish.
Salmon cooked in medium spicy sauce with onion, garlic, ginger, coriander and green chillies. Sprinkled with dill.
Tiger prawns cooked with spinach, black pepper, green chillies and tama sauce. Garnished with coriander and spring onions.
Marinated spicy king prawns cooked in a jal style sauce.
Prawns, halibut and scallops, dosa potato and spinach gateaux, moilee sauce and micro greens.
A medium spiced dish with herbs & spices complemented by fresh spinach.
Made with tomato base and delicately spiced to give sweet and sour taste.
Cooked in a bhuna style sauce, topped with sliced sweet tomatoes.
A fabulously hot taste. Black peppers, lemon, ginger and chilli for an extravagantly hot dish.
Fairly hot with lentils. Sweet and sour dish.
A semi-dry dish prepared with browned onions, ginger, garlic & green peppers.
A semi-dry dish prepared with chopped onions, ginger, garlic and various, spices in a medium taste.
Cooked very mildly in a butter and coconut sauce.
Mango & Avocado
Salmon tikka, fish pakora and king prawn
Sensational chilli mogo/potato-deep fried cassava chips cooked in flavoured chilli sauce, diced onion and soya sauce.
Lamb or Veg
Mince meat cooked in clay oven.
Typical Nepalese countryside folks side. Chicken or lamb marinated with natural herbs, garlic, ginger and spices, blended with hand.
Cooked mildly spice fish, topped with onions and peppers. Bedded on tamarind sag.
A choice of chicken, lamb or veg. Tibetan style dumplings filled with flavoured spice, marinated fillings served with spicy Himalayan sauce.
Tandoor cooked king prawns, fruit salsa, balsamic glaze, micro greens.
Spiced confit Barbary duck varuval, lingonberry compote, chilli oil and micro greens.
Tandoor cooked, fruit salsa, balsamic glaze and greens.
Cooked in herbs and spices and served with shallow fried bread.
Cooked in homemade flavoured sweet chilli sauce, perfected with spring onion, peppers and soya sauce.
Chicken tikka, lamb tikka, sheek kebab and onion bhajee
Onion bhajee, veg samosa, veg muncharian and paneer tikka
Barbecued onions, peppers and tomato.
Prawn, fish pakora, squid mari and fish samosa
Mixed grill - Sheek kebab, lamb chops, wings, chicken tikka and tandoori chicken.
Spiced paneer and granny smith stack, mint quinoa kedgeree, mango achaar, peanut and coconut flavoured curry sauce.
Braised spiced lamb shank in a rogan josh jus.
Tandoor cooked coquelet, wild mushroom truffle oil infused kedgeree, makhni sauce.
Diced chicken, peppers, onions and tomatoes, flavoured in a clay oven. Topped with special sisila sauce.
A special spice imported from Nepal, cooked with onion, peppers and coriander.
Steak marinated in Tibetan timur spice, thrown into a medium sauce. Served with sticky rice.
Cooked in a medium flavoured yogurt sauce, onion, peppers, mustard, cumin and zeera.
King prawns cooked with bell peppers, hand grind kadha spices and ginger.
Halibut cooked with panch phoron tempered curry sauce and potato – a delicacy from eastern part of India. Hot.
Tandoor cooked chicken morsels simmered in satin smooth tomato and fenugreek sauce. Mild.
Chicken cooked with specially grind spices and tossed with bell peppers. Medium.
Chicken morsels tempered with mustard seeds and curry leaves and finish in Chettinad spice blend. Hot.
Lamb cooked with onions and tomato and spinach, finish with fenugreek leaves. Mild.
Lamb cooked with two types of onion, potato and aromatic Nepalese spices. Medium.
Lamb cooked with onion tomato and special blend of Rajasthani spices. Hot.
Marinated king prawns, chicken tikka and lamb tikka, cooked with onions, capsicum. Mixed with oriental Indian spices garnished with garlic and coriander. Medium/fairly hot.
Cooked in a creamy sweet sauce.
Chicken or lamb marinated in spice, yogurt and almond. Mild.
Cooked with butter and ghee in a mild creamy sauce.
Cooked with onions, peppers, garlic and green chillies. Fairly hot sauce.
Cooked with capsicum, tomatoes and homemade chilli sauce. Fairly hot.
This is a must for curry connoisseur. The extremely hot Bangladeshi Naga chilli and jalapenos are used to create this superb dish. Hot.
Balti dishes are a modern Indian cuisine cooked with specially prepared spices, onion, tomatoes and capsicum. Medium.
Pasparon spice cooked in coconut and curry leave sauce. Mild dish.
Salmon cooked in medium spicy sauce with onion, garlic, ginger, coriander and green chillies. Sprinkled with dill.
Tiger prawns cooked with spinach, black pepper, green chillies and tama sauce. Garnished with coriander and spring onions.
Marinated spicy king prawns cooked in a jal style sauce.
Prawns, halibut and scallops, dosa potato and spinach gateaux, moilee sauce and micro greens.
A medium spiced dish with herbs spices complemented by fresh spinach.
Made with tomato base and delicately spiced to give sweet and sour taste.
Cooked in a bhuna style sauce, topped with sliced sweet tomatoes.
A fabulously hot taste. Black peppers, lemon, ginger and chilli for an extravagantly hot dish.
Fairly hot with lentils. Sweet and sour dish.
A semi-dry dish prepared with browned onions, ginger, garlic green peppers.
A semi-dry dish prepared with chopped onions, ginger, garlic and various, spices in a medium taste.
Cooked very mildly in a butter and coconut sauce.
Mango Avocado
Salmon tikka, fish pakora and king prawn
Sensational chilli mogo/potato-deep fried cassava chips cooked in flavoured chilli sauce, diced onion and soya sauce.
Lamb or Veg
Mince meat cooked in clay oven.
Typical Nepalese countryside folks side. Chicken or lamb marinated with natural herbs, garlic, ginger and spices, blended with hand.
Cooked mildly spice fish, topped with onions and peppers. Bedded on tamarind sag.
A choice of chicken, lamb or veg. Tibetan style dumplings filled with flavoured spice, marinated fillings served with spicy Himalayan sauce.
Tandoor cooked king prawns, fruit salsa, balsamic glaze, micro greens.
Spiced confit Barbary duck varuval, lingonberry compote, chilli oil and micro greens.
Tandoor cooked, fruit salsa, balsamic glaze and greens.
Cooked in herbs and spices and served with shallow fried bread.
Cooked in homemade flavoured sweet chilli sauce, perfected with spring onion, peppers and soya sauce.
Chicken tikka, lamb tikka, sheek kebab and onion bhajee
Onion bhajee, veg samosa, veg muncharian and paneer tikka
Barbecued onions, peppers and tomato.
Prawn, fish pakora, squid mari and fish samosa
Mixed grill - Sheek kebab, lamb chops, wings, chicken tikka and tandoori chicken.
Spiced paneer and granny smith stack, mint quinoa kedgeree, mango achaar, peanut and coconut flavoured curry sauce.
Braised spiced lamb shank in a rogan josh jus.
Tandoor cooked coquelet, wild mushroom & truffle oil infused kedgeree, makhni sauce.
Diced chicken, peppers, onions and tomatoes, flavoured in a clay oven. Topped with special sisila sauce.
A special spice imported from Nepal, cooked with onion, peppers and coriander.
Steak marinated in Tibetan timur spice, thrown into a medium sauce. Served with sticky rice.
Cooked in a medium flavoured yogurt sauce, onion, peppers, mustard, cumin and zeera.
King prawns cooked with bell peppers, hand grind kadha spices and ginger.
Halibut cooked with panch phoron tempered curry sauce and potato – a delicacy from eastern part of India. Hot.
Tandoor cooked chicken morsels simmered in satin smooth tomato and fenugreek sauce. Mild.
Chicken cooked with specially grind spices and tossed with bell peppers. Medium.
Chicken morsels tempered with mustard seeds and curry leaves and finish in Chettinad spice blend. Hot.
Lamb cooked with onions and tomato and spinach, finish with fenugreek leaves. Mild.
Lamb cooked with two types of onion, potato and aromatic Nepalese spices. Medium.
Lamb cooked with onion tomato and special blend of Rajasthani spices. Hot.
Marinated king prawns, chicken tikka and lamb tikka, cooked with onions, capsicum. Mixed with oriental Indian spices garnished with garlic and coriander. Medium/fairly hot.
Cooked in a creamy sweet sauce.
Chicken or lamb marinated in spice, yogurt and almond. Mild.
Cooked with butter and ghee in a mild creamy sauce.
Cooked with onions, peppers, garlic and green chillies. Fairly hot sauce.
Cooked with capsicum, tomatoes and homemade chilli sauce. Fairly hot.
This is a must for curry connoisseur. The extremely hot Bangladeshi Naga chilli and jalapenos are used to create this superb dish. Hot.
Balti dishes are a modern Indian cuisine cooked with specially prepared spices, onion, tomatoes and capsicum. Medium.
Pasparon spice cooked in coconut and curry leave sauce. Mild dish.
Salmon cooked in medium spicy sauce with onion, garlic, ginger, coriander and green chillies. Sprinkled with dill.
Tiger prawns cooked with spinach, black pepper, green chillies and tama sauce. Garnished with coriander and spring onions.
Marinated spicy king prawns cooked in a jal style sauce.
Prawns, halibut and scallops, dosa potato and spinach gateaux, moilee sauce and micro greens.
A medium spiced dish with herbs & spices complemented by fresh spinach.
Made with tomato base and delicately spiced to give sweet and sour taste.
Cooked in a bhuna style sauce, topped with sliced sweet tomatoes.
A fabulously hot taste. Black peppers, lemon, ginger and chilli for an extravagantly hot dish.
Fairly hot with lentils. Sweet and sour dish.
A semi-dry dish prepared with browned onions, ginger, garlic & green peppers.
A semi-dry dish prepared with chopped onions, ginger, garlic and various, spices in a medium taste.
Cooked very mildly in a butter and coconut sauce.
Mango & Avocado
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