Passage to India

Since departing from his native Bombay, Uday Kadam's culinary career has taken him through 17 countries, 38 states, and a handful of major U.S. cities before finally leading him to Orlando. There, he opened Passage to India as a means to return the favor, transporting the rich heritage of his homeland's cuisine to the United States for the enjoyment of a new audience. The menu immerses diners in the flavors of North Indian cuisine. Servers act as willing tour guides and actively make suggestions for diners unfamiliar with the dishes or menus in general. The extensive menu boasts two categories of dishes: tandoori specialties build around one of four meats roasted in a clay oven, and basmati grains cushion a quartet of rice specialties. Though the meals are traditional, they are not inflexible—the staff can specially prepare entrees with Halal meats or to comply with vegan, vegetarian, or Jain vegetarian diets.