Passage to India Menu

Charbroiled chicken in an onion-fenugreek masala or creamy tomato sauce

Tender chicken in a rich, creamy tomato-butter sauce, mildly spiced and full of flavor.

Chicken with cracked peppercorn, coconut milk and curry leaf

Chicken with Indian pickle spices-fenugreek, nigella, fennel & mustard

A fiery chicken curry made with one of the world’s hottest chilies — ghost pepper — balanced with rich spices and a bold tomato-onion gravy. For the true heat seekers.

Tender chicken simmered in a luxurious almond-cashew sauce, delicately flavored with cardamom and rosewater for a mildly sweet, creamy finish.

A royal slow-cooked chicken curry with yogurt, fried onions, and aromatic spices — sealed and simmered in traditional Hyderabadi dum style for deep flavor infusion.

Chicken pieces gently simmered in a silky spinach gravy seasoned with garlic, fenugreek, and Indian spices for a wholesome, earthy dish

Goat meat on the bone stewed with garlic, onion and herbs

Spicy lamb cooked with ground coriander, cayenne and vinegar

Lamb dices stewed with curried spinach

Lamb cooked in a rich, creamy almond gravy

Lamb cooked with ground coriander, ginger & garlic

Succulent pieces of lamb pan-roasted in a thick, richly spiced onion-tomato masala until deeply caramelized and packed with flavor.

Finely minced lamb cooked with green peas, ginger, and warming spices, making it a hearty and flavorful comfort dish.

A classic Kashmiri dish featuring lamb stewed with fresh ginger, onions, and ripe tomatoes.

A spicy, tamarind-tangy fish curry with fresh herbs

Choice of Fish or Shrimp in a curry leaf and coconut milk sauce

Chicken cooked with mint, cilantro in the style of Bohras of Yemeni origin

Paneer cubes nestled in a velvety spinach purée, lightly seasoned with Indian spices.

Farmer's cheese dices in a creamy tomato sauce

Golden Corn kernels in curried spinach

Char grilled eggplants stewed with onions and tomatoes

Mélange of seasonal vegetables in a coconut, curry leaf sauce

Farmer's cheese dumplings with figs, in a velvety sauce

Baby eggplants & jalapenos in sesame-peanut gravy

Cauliflower and potatoes with cumin and ginger

Chickpeas in creamy spinach

A medley of seasonal vegetables gently cooked in a smooth, mildly spiced cream-based sauce.

Soft cubes of paneer simmered in a rich, creamy tomato-butter gravy infused with aromatic spices and a hint of sweetness. A North Indian classic loved for its luxurious taste.

A comforting stir-fry of potatoes and cauliflower, flavored with cumin, ginger, and a touch of turmeric.

Your choice of regular chicken, lamb, shrimp, or vegetable. Served with raita

Your choice of regular chicken, lamb, shrimp, or vegetable. Served with raita

Your choice of regular chicken, lamb, shrimp, or vegetable. Served with raita

Your choice of regular chicken, lamb, shrimp, or vegetable. Served with raita

Crispy spinach drizzled with cilantro-yogurt & craisin chutney

A savory pastry stuffed with lightly spiced potatoes and peas laced with chickpeas, yogurt, & chutney

Crispy puris filled with spicy potato and topped with tangy yogurt, chutney, and spices.

Pakoras made with onions and potatoes served with spiced water.

Creamy and spicy corn dip served with fresh Indian bread perfect for snacking

Crispy golden rolls filled with seasoned mixed vegetables and served with dipping sauce.

Chicken morsels marinated in yogurt, garlic, and spices

Charbroiled succulent minced lamb rolls

A savory pastry filled with potatoes and peas

The inimitable lentil soup with a lemony tang

Tomato soup with a hint of ginger garlic & cilantro

White flour bread

Whole wheat bread

Naan brushed with rich butter

Garlic and cilantro flavored nan

The Tandoor is a clay oven and is fired with charcoal reaching temperatures more than 600* F. The different strata of heat within are used for various cuts of meat, which are marinated, in yogurt, garlic and other spices before being skewered and grilled.

The Tandoor is a clay oven and is fired with charcoal reaching temperatures more than 600* F. The different strata of heat within are used for various cuts of meat, which are marinated, in yogurt, garlic and other spices before being skewered and grilled.

The Tandoor is a clay oven and is fired with charcoal reaching temperatures more than 600* F. The different strata of heat within are used for various cuts of meat, which are marinated, in yogurt, garlic and other spices before being skewered and grilled.

Pilaf rice with peas and saffron

Steamed long grain basmati rice

Black lentils cooked overnight

Yellow lentils tempered with nigella seeds

Chickpeas flavored with powdered pomegranate seeds

Yogurt with roasted cumin and cucumber

A British contributed condiment

Roasted lentil crisps

Bermuda red onions with hot peppers

Served with our Chef’s special dressing

The inimitable lentil soup with a lemony tang

The inimitable lentil soup with a lemony tang

Tomato soup with a hint of ginger, garlic, & cilantro

Indian carrot pudding with raisins

Fresh mango with nutmeg flavored yogurt

Milk dumplings in rose flavored syrup

Rice pudding a light dessert of basmati rice and milk

Cheese patties in a sea of saffron flavored milk

Wok-tossed in a hot garlic-chili sauce with crunchy veggies. Perfect for spice lovers!