www.bluedoor.in
shadesof the
mediterranean The focal point of the culinary journey you are about to undertake is the mediterranean region. Many of the dishes are primarily Greek. Along this journey you would encounter Arabic, African, Minor Asian, Balkan and even European influences. No matter what the influence, every dish is a combination of fresh and simple ingredients, creating a healthy meal with complex and subtle flavours. We want to stay true to the original ingredients and techniques. To maintain this authenticity we have gone to the extent of bringing some of the ingredients from their source halfway across the world. So sit back, relax and let your taste buds enjoy the simple complexity of the experience.
mezĂŠ
Let your journey begin with some light and healthy starters to tickle your taste buds and prepare you for what’s ahead. Enjoy these with a refreshing drink.
mutton chops on the grill Grilled mutton chops served with baked potatoes and a yoghurt dip
450/-
chicken souvlaki on the grill Marinated chicken and vegetables grilled and served with a yoghurt dip
375/-
sardines on the grill Grilled sardines and tomatoes served with parsley dressing
375/-
prawn saganaki Prawns baked in garlic tomato sauce, gratinated with feta in a clay pot Saganaki is a popular Greek mezÊ. It is always served on the table in the same sagani pan it was cooked in. Saganaki was a simple method of spicing up locally available cheese by the peasant class of Greece. Although it’s exact origin is unknown, most gourmands state that it is distinctly Turkish in origin. The word saganaki is derived from the Turkish word sagani or sahan which indicates the special pan that is used to prepare the dish.
525/-
chicken tigania Chicken sautĂŠed with three-colour capsicum, white wine and fresh herbs
325/-
octopus fusion Finely chopped octopus marinated with fresh herbs and balsamic-olive oil dressing
375/-
grilled tiger prawns Marinated tiger prawns on the grill, served with broccoli & carrot mousse, topped with basil dressing
750/-
stuffed mushrooms with chicken Champignon mushrooms stuffed with chicken and fresh herbs, gratinated with parmesan
325/-
chicken pie Traditional Greek dough stuffed with chicken and fresh herbs
225/-
dolmadakia Vine leaves stuffed with rice and fresh herbs, served cold with a yogurt dip
300/-
zucchini kefté Fried zucchini balls with fresh herbs and served with a yoghurt dip In the Middle East, kefta or kefté is traditionally made by grinding meat and mixing it with an assortment of spices. The resulting seasoned meat is shaped into meatballs and cooked in a wide variety of ways. Variations on kefté are common street foods in the Middle East. Variations can also be found from Greece to India, as far south as Morocco and up through Eastern European countries like Romania.
275/-
stuffed mushrooms with vegetables Champignon mushrooms stuffed with vegetables and fresh herbs, gratinated with parmesan
275/-
tabouleh Couscous sautĂŠed with fresh vegetables, herbs and sun-dried tomatoes
200/-
tzatziki Traditional Greek yogurt, cucumber and garlic spread
200/-
eggplant bourékia Traditional Greek dough stuffed with picanté eggplant, baked and served with a tomato garlic dip Bouréki (also börek and other variants) is a family of baked or fried filled pastries made of a thin flaky dough known as phyllo. It can be filled with cheese, minced meat, or vegetables. Most probably invented in what is now modern Turkey, it became a popular element of Ottoman cuisine. A wide variation of bourékia can be found all over the world, specially in the mediterranean region.
275/-
spinach pie Greek village dough stuffed with spinach, fresh herbs and feta; or chicken, fresh herbs and parmesan Traditional Greek spinach pie or Spanakopita is a savoury pastry. It is in the burek family of pastries with a variety of fillings and in many instances wrapped or layered in phyllo pastry with butter and/or olive oil. It is mostly eaten as a snack in Greece. In rural Greece, home-made dough is used instead of phyllo.
200/-
dips platter A combo of freshly prepared beetroot, eggplant and humus dip Dips and spreads are an important part of Greek cuisine. Most starters and mains are accompanied by dips. Traditionally, spreads like Tzatziki and Hummus are consumed with meat dishes as accompaniments to balance and refresh the palette. These are ordered and shared among friends and family at home as well as restaurants.
100/-
hummus Chickpea mousse with fresh herbs and olive oil
175/-
salads and sandwiches May be you tried the entrÊes, may be you didn’t. But if you are considering salads and sandwiches, you are in for another healthy treat. Enjoy the simplicity and freshness of the ingredients and the subtle but complex flavours.
chicken green fusion Fresh salad with chicken and a variety of greens, sun-dried tomatoes, avocado, pine nuts and parmesan, with dijon-mustard dressing When you think salads, you think Greece. Greece is known for refreshing and healthy salads. Today, Greek salad is the most commonly available and consumed salad all over the world. Most Greeks can whip up delicious salads with ingredients that are available onhand.
300/-
prawn salad Variety of fresh greens, sautĂŠed prawns, gherkins, served with an anchovy dressing
350/-
greek salad Signature Greek salad with tomato, cucumber, capsicum, onion, olives and feta cheese
450/-
iceberg surprise Fresh salad with iceberg, spring onions, dill and garlic, with olive oil-balsamic dressing
200/-
green fusion Variety of greens, sun-dried tomatoes, avocado, pine nuts and parmesan, with dijon-mustard dressing
250/-
chicken sandwich Grilled chicken, tomato, rocket lettuce, parmesan and dijon-mustard dressing in grilled multi-grain bread
250/-
greek sandwich Tomato, cucumber, capsicum, onion, olives and feta cheese in grilled multi-grain bread
250/-
italian sandwich Tomato, mozzarella and pesto dressing in grilled multi-grain bread
225/-
grilled vegetable sandwich A variety of grilled vegetables and balsamic-olive oil dressing in grilled multigrain bread
200/-
mains
It’s time for more. If you enjoyed so far, you will love what’s coming. The mains are an assortment of carefully designed dishes made with lot of love and care. These will certainly transport you to the mediterranean
fusion chicken Chicken breast stuffed with potato and asparagus, served with white wine sauce and sautĂŠed broccoli Stuffing is an integral part of Greek cuisine. All across Greece, it is common to stuff an array ingredients into vegetables, sea food and meat, creating endless variations. Fusion Chicken is our chefs version of stuffed chicken. Traditionally, in Greece, Chicken and Asparagus are rarely combined. But this modern twist creates a delightful mix of flavours.
450/-
mutton eggplant shoes Eggplant filled with mutton kheema and gratinated with feta cheese
550/-
prawn mousaka Potato, eggplant, zucchini and prawns in napoli sauce, gratinated with bechamel
550/-
chicken frikassĂŠ Chicken cooked with spinach and celery, in lemon sauce
450/-
finochio red snapper Whole red snapper stuffed with fennel root and amaranth, served with white wine-ginger sauce Many cuisines in the mediterranean region can be traced back to a time when most of this region was poor. Out of necessity people learnt to combine few available ingredient to create interesting array of dishes. The abundance of seafood and the prevalent technique of stuffing, naturally resulted in various forms of stuffed seafood.
850/-
spetzofai Smoked pork salami, three colour capsicum and mushrooms cooked in tomato sauce
650/-
sutzukakia Mutton kebabs cooked in tomato sauce and served with basmati rice
550/-
stuffed bifteki on the grill Biftek stuffed with feta cheese, sun-dried tomato and capsicum, grilled and served with yoghurt sauce
850/-
exohiko Mutton with vegetables, white wine and parmesan, cooked wrapped in baking paper This is a special dish because of the way it is traditionally cooked - rolled and roasted. It can be found in several regions of Greece. About two centuries ago, Greek guerillas living in the countryside used to steal animals and cook them in a way to avoid detection. They would stuff the meat inside the skin of the animal and roast it in a pit with red hot stones and glowing embers covered with soil. This is believed to be the origin of the technique.
500/-
savoré Mutton liver cooked in balsamichoney sauce and served with basmati In Greece, mutton liver is typically served fried or grilled and is consumed widely as an accompaniment to wine. One of the mutton liver dishes that is popular in Greece is savoré. Balsamic & rosemary infuse a magical flavour and honey adds a tinge of sweetness to the liver. Combining basmati rice with savoré is our chefs’ Indian twist to the dish.
400/-
linguini mediterranĂŠ Linguini with tuna, capers, olives and cherry tomatoes
450/-
asparagus and mushroom risotto Italian arborio with asparagus, mushrooms, zucchini and fresh herbs
450/-
spinach rice Spinach and rice cooked in tomato sauce
200/-
eggplant shoes Eggplant filled with tomato sauce and gratinated with feta cheese The dish gets its name from presentation. It looks like a pair of shoes when served on the plate. Eggplant is one of the key ingredients of Greek cuisine and is used in a multitude of dishes. It’s mashed and served as a spread, stuffed in to rolls and served as bourÊkia, topped with beef / mutton / vegetables. One can rarely have a meal in Greece without encountering eggplant.
450/-
yemista Capsicum stuffed with rice and fresh herbs, baked and served with yoghurt dip Yemista means “to stuff� in Greek. In Greece, yemista is made from whatever is freshest at the market, from the farmers, or from their own gardens. The most common are tomatoes and peppers. Yemista makes for a soul-satisfying meal, yet light and wholesome. This is a dish which exists in different names and forms around the world.
300/-
moussaka Potato, eggplant and zucchini with tomato sauce and bechamel, gratinated Moussaka is an eggplant or potato based dish popular in Balkan and Mediterranean cuisine, with several variations. The best known variation is the one in Greek cuisine. While many believe it came from Greece it actually came from Egypt. It is an Arabic dish and the Greek name came from the Turkish musakka. In Arabic countries a variant of the same recipe is eaten cold.
375/-
revithada Chickpeas cooked in lemon sauce with fresh herbs
1 75/-
rocket pesto farfallĂŠ FarfallĂŠ in rocket lettuce pesto sauce
375/-
desserts
The finishing touches. These desserts are not one dimensional. You will find a variety of tastes to suite your specific taste buds and draw a suitable conclusion to this journey. But no rush, you can always go ahead and order another.
ravani with lime Traditional syrup cake with lime flavour, served with vanilla ice cream
225/-
baklava Phyllo layered with a variety of dry fruits, served with vanilla ice cream
350/-
grape spoon dessert Traditional Greek syrup dessert with grape, served with vanilla ice cream
1 75/-
banana-chocolate tarte A crispy tarte with a smooth banana chocolate filling
225/-
chocolate mousse with olive oil A mediterranean twist to chocolate mousse
200/-
mastiha panacotta with pomegranate coulis Panacotta infused with mastiha, a special Greek condiment
200/-
meet the chefs
A passion for food and culture brought our chefs all the way from Greece. Here is an opportunity to know them and tell them about your journey at The Blue Door.
i am chef yannis mavrias Cooking with fresh ingredients and sharing meals with friends and family is integral to Greek culture. I was born in Athens and since my childhood, cooking on fire and exploring aromas enticed me. Very soon, I found myself cooking in restaurants and tavernas, alongside traditional cooks as well as trained chefs. Around the age of 25, I decided to attend the Culinary School of Crete to sharpen my skills and nurture my creativity. I believe that food is a universal language. I enjoy working in fine à -la-carte restaurants as it allows me to discover a story in every customer’s order. I am very excited to be here, to know your story and to share mine through my food. Hope you enjoy!
i am chef stefanos tsopanos I was born and brought up in a small island called Aigian near Athens. In times of joy as well as sadness, food played a pivotal role in my life while growing up. The joy of big family gatherings was instrumental to igniting the spark of my culinary passion. At the age of 23, my culinary journey started as I traversed through Rhodes, Greece, Germany, Armenia, Cyprus and back to the Greek islands. Travelling allowed me to explore and understand the local food, drinks and culture. Eventually the journey brought me here, allowing me to transport you to the Mediterranean as well as providing me an opportunity to experience a new culture. I hope you like what my passion and experience brings on to your plate.
Prices are exclusive of taxes and service charge.
the blue door plot no. 1179 road no. 45, jubilee hills hyderabad 500033 040 2355 5003 info@bluedoor.in