From Our Editors
Blue Lotus's menu features regionally-inspired Indian cooking from each corner of the subcontinent. Tamarind-eggplant chaat and crepe-like dosas originally hail from India's southern kitchens. Meanwhile, skewered chicken and jumbo shrimp roast within the clay confines of a tandoor oven—a distinctively northern preparation. The chefs even look to the Indo-Chinese border for inspiration, offering dishes such as egg and vegetable fried rice and chili-spiced paneer.