Dosa-n-Curry's cooks prepare an extensive menu of Indian and Indo-Chinese eats, made more impressive by the fact that every offering is completely vegetarian. They prepare many menu items to be vegan and gluten-free, as well. Like a snack vending machine that is just leaking sauce everywhere, they offer 25 different kinds of curry, featuring everything from lentils to okra and cauliflower. They whip up a similarly robust selection of dosa, the fourteen varieties stuffed with cabbage or potato and coated in sauces such as spicy chutney–all made from the small cottage constructed in the kitchen.
Tradition is a powerful force at Passage to India. Running 25 years strong, the Zagat-rated eatery embraces the culinary techniques developed over millennia across the Indian subcontinent. Chefs draw on time-honored cooking methods such as slow-roasting chicken, lamb, and shrimp inside a coal-heated clay tandoor ovens—a practice that speaks to the restaurant's refusal to cut corners when preparing their menu of familiar Indian comfort foods.
The chefs make their own cheese in-house for dishes such as the Bengali staple, Rasgulla—cheese balls soaked in syrup—or the northern Matter Paneer blended with peas and spices. At the same time, they create crepe-like dosas filled with potatoes, herbs and spices to show their appreciation for southern Indian cuisine.
This dedication to the vibrant and varied flavors of Indian cuisine is evident throughout Passage to India's décor. The salmon-pink booths and mahogany chairs complement the wall art, a melange of bold swaths of crimson and saffron-yellow hues. Overhead, ceiling fans waft fresh air throughout the room and dangling pendant lamps gently light each of the tables.
Soft music fills Yak & Yeti's confines, where a design installation of white crisscrossing cords twists along the green ceiling, creating a gauzy canopy above tables. Within this artistic-leaning space, servers carry plates of India and Nepal's native cuisines, much of which are made with naturally low-fat ingredients such as chicken and vegetables. More than 120 culinary creations—from steamed chicken dumplings to boneless lamb—send their enticing aromas through the dining room and to waiting diners. In the kitchen, flames flicker in the clay tandoori oven as it bakes and crisps fish, naan, and kebabs. Complementing these main attractions are glassfuls of traditional beverages such as mango lassi or desserts of sweet milk balls, which chefs fry in a sugar syrup.
Situated at the core of Davis Square, Diva Indian Bistro brims with the aromas of a menu that borrows from the culinary traditions of regions from Bangalore to Bombay. Beneath a bubbly goldenrod ceiling that looks like a collection of soft-lit skylights, patrons settle onto plump black benches to munch samosas and peruse offerings of lamb, seafood, beef, and tandoori dishes soaked in the warmth of the traditional clay oven. Saffron- and cardamom-scented basmati rice stars in biryani dishes, and dosas, a type of crepe crafted from rice and lentils, enclose chicken or veggie fillings alongside coconut chutney and lentil soup. The wall behind Diva’s bar mimics the ceiling’s rectangular bubble pattern in white, with a long row of blue glass bottles bisecting the surface. High black and chrome chairs slide up to the brushed-silver bar, where patrons murmur over cocktails and ice clicks occasionally like a tap dancer having a nice dream.
Cuisine Type: Indian fast food
Reservations: Not offered
Handicap Accessible: Yes
Number of Tables: 11–25
Parking: Metered street parking
Most popular offering: Nanini
Delivery / Take-out Available: Yes
Outdoor Seating: No
What is one fun, unusual fact about your business?
We have taken the authentic taste of flavorful Indian food and transformed it into an quick-serve, portable format of delivery. It is self-serve and made-to-order so you don't pay for the table service or tips, which in turn results in reasonably priced, flavorful food. We have been featured in a New York Times article series about the changing tastes of American fast food, and have also been featured in the Boston Globe, Wall Street Journal, and Boston Phoenix.
What’s the best reaction you’ve ever gotten from a customer?
"Could be the Chipotle of Indian food."
In your own words, how would you describe your menu?
Its a four-step process at Chutneys. First step: choose from a paratha wrap, rice bowl, or nanini. Second step: choose a vegetarian, chicken, or lamb filling, with few choices in each category. Third step: choose from fresh vegetables to top it. Fourth and final step: choose from a selection of 10 chutneys to customize your flavor.
India Cafe's spicy slate of appetizing Indian cuisine culls its bold flavors from a fleet of fresh ingredients and the radiant heat of an authentic tandoor oven. Served short-order-style, a weekday lunch menu swiftly sates power lunchers with a slew of chicken and vegetarian dishes ($5.50–$7). At dinnertime, a cadre of winsome waiters emerges from beneath dessert carts to dish up such delectable entrees as the chicken biryani, which cooks marinated chicken in basmati rice and special spices ($11), and minced lamb kebabs served sizzling after an evening spent roasting above an open flame in the café's clay oven ($14). Mild, medium, and hot spices accompany meals made to order, depending on each diner's personal preference and penchant for flame-retardant retainers. Any entree can be artfully paired with a mango lassi, a yogurt-based beverage ($3), or a sweet side of carrot halwa, an Indian-style carrot pudding ($3).