PROFILE BY BEST RESTAURANTS
Blu Ginger has joined the ranks of Civic's latest restaurants to open up in the ground floor of the Tax Office. The neo-Brutalist architecture inside is softened by Blu Ginger's iconic 3m-high saffron lotus on the side wall and its Mughal print covering the entire back wall. The high ceilings and floor-to-ceiling glass windows give a terrific sense of space and light at the cost of cosiness; but, to be honest, patrons aren't staring out the window. One's attention is firmly focused on the great food served up by the small army of chefs in the kitchen.
Blu Ginger has adopted the same formula as its bigger brother in McMahons Point, Sydney: terrific Indian food at great prices. While there is nothing too revolutionary on the menu, it is refreshing to enjoy truly fresh onion bhajia (chopped onion fritters dipped in chickpea batter and crisp fried) that hasn't been overcooked and isn't too oily. In other words, near perfect. Likewise, the vegetable samosas are made fresh, and taste like it too. The tandoori quail is an interesting and delicious spin on the stalwart tandoori chicken. All your favourite curries feature on the menu – korma, vindaloo and rogan josh – but thankfully, they haven't been bowdlerised to Western tastebuds, rather retaining the full force and flavour as intended. Beyond that, Blu Ginger serves up some innovative curries, such as the dhansak curry from Bombay, which is a lightly spiced gravy with lentils and lashings of garam masala – the perfect accompaniment to a bottle of Sauvignon Blanc or a Firefly, the house beer. The restaurant can get a bit noisy, and it's always packed – for good reason.