From Our Editors
Champions of adhering to traditional recipes and culinary practices, a father-and-son team serves as both the owners and head chefs of New Passage to India. Their kitchen staff whips up dishes native to a variety of Indian regions, granting diners a taste of the subcontinent without the paper cuts that come from eating maps. They handcraft ingredients such as house-made paneer cheese, garden-fresh mushrooms, and fresh lamb with pinches of hand-ground spices. Sensitive to varied tolerances of piquancy, the chefs customize the heat levels of many of their creations to individual preferences. Affable servers wend from table to table within the dining room’s deep-green walls and wooden columns.