Indian Cuisine for Two or Four at Passage To India (Up to 53% Off)
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Clay ovens roast marinated lamb chops; basmati rice cushions juicy shrimp, and almonds join raisins in vegetarian malai kofta
Visiting India requires a valid passport and the persuasion skills necessary to cajole elephants into revealing its secret location. Get a taste of India's elusive edibles with this Groupon.
Choose Between Two Options
- $20 for $40 worth of Indian cuisine for two people $38 for $80 worth of Indian cuisine for four people
Clay ovens yield chicken tikka ($17.95) and marinated lamb chops ($29.95), and beds of basmati rice cushion juicy shrimp ($24.95) and the heads of sated, snoozing diners. Vegetarian palates gravitate toward the spinach, eggplant, and lentils of the palak sabji dal ($15.95) or the almond- and raisin-studded cream sauce of malai kofta ($15.95). Passage To India's kitchen wizards also happily adjust ingredients to accommodate halal and vegan diets. See the full menu.
Clay ovens roast marinated lamb chops; basmati rice cushions juicy shrimp, and almonds join raisins in vegetarian malai kofta
Visiting India requires a valid passport and the persuasion skills necessary to cajole elephants into revealing its secret location. Get a taste of India's elusive edibles with this Groupon.
Choose Between Two Options
- $20 for $40 worth of Indian cuisine for two people $38 for $80 worth of Indian cuisine for four people
Clay ovens yield chicken tikka ($17.95) and marinated lamb chops ($29.95), and beds of basmati rice cushion juicy shrimp ($24.95) and the heads of sated, snoozing diners. Vegetarian palates gravitate toward the spinach, eggplant, and lentils of the palak sabji dal ($15.95) or the almond- and raisin-studded cream sauce of malai kofta ($15.95). Passage To India's kitchen wizards also happily adjust ingredients to accommodate halal and vegan diets. See the full menu.
Need To Know Info
About 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.