Indian cuisine, like biodiesel-fuel research, incorporates vegetables and offers an appetizing alternative to consuming petroleum. Enjoy tasty cuisine and clean energy with today's Groupon: for $14, you get $30 worth of Indian cuisine and drinks at Passage to India in Orlando and Kissimmee.
Voted Best Indian cuisine by the Orlando Sentinel, the Northern Indian–inspired dishes at Passage to India pique appetites with a blend of fresh spices, meats, seafood, and vegetables. Set sails for a culinary journey into Asia's subcontinent with an appetizer of two flaky-pastry vegetable samosas ($6.50) or sheek kebabs—minced lamb cooked in a clay oven to wring out every morsel of flavor ($10.50). Meanwhile, poultry promoters can lobby for the savory vindaloo, a winning suite of chicken marinated in vinegar and spices, accoutered with potatoes and championed on popular bus advertisements ($16.95). Rice, herbs, and yogurt fleck the shrimp biryani ($24.95), and vegetarians can pair the mango lassi ($4.95) with the aloo gobi—cauliflower and potatoes dashed with onion, tomato, herbs, spices, and vowels ($14.95).
TripAdvisors rank Passage to India's Westwood Boulevard location #41 of 1,267 restaurants in Orlando and its Kissimmee location #22 of 604 restaurants in the city, and they give both locations an average of four owl eyes. Ten Yelpers give the Orlando Passage to India a 3.5-star rating.
- We ordered several options off of the menu, and everything was fantastic. The staff was very friendly and efficient as well! – Searchinforyummies, Kissimmee location, TripAdvisor
- They will cook to taste so if you like your food less spicy or very spicy, they will accomodate your requests. The chicken Hyderabadi is amazing and I just love the mango lassi. – Prillita, Orlando location, TripAdvisor
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.