Customer Reviews
What You'll Get
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 today’s Groupon: for $15, you get $30 worth of Indian fare and drinks at Passage to India in Orlando and Kissimmee.
Ranked among the area's best Indian cuisine in 2010 by the Orlando Sentinel, the authentic menu at Passage to India delights tongues with curries and tandoori specialties enlivened by carefully calibrated spices. 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), and Passage to India's kitchen wizards also happily adjust ingredients to accommodate halal and vegan diets. Patrons sipping on mango lassis ($6.95) and forking into lobster madras ($28.95) soak up a refined ambience comprised of white tablecloths, sparkling chandeliers, and framed artwork of Indian icons such as the Taj Mahal and the Statue of Liberty in her sari.
The Fine Print
Promotional value expires May 30, 2012. Amount paid never expires. Limit 3 per person. Limit 1 per table. Must purchase 1 food item. Not valid for lunchtime buffet or food specials. Not valid for carryout. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
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.