All reviews are from people who have redeemed deals with this merchant.
What You'll Get
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's locations in Kissimmee and Orlando.
Passage to India's mouthwatering menu of Northern Indian–inspired dishes piques appetites with a blend of fresh spices, meat, seafood, and vegetables, and the restaurant has been ranked among the city's best Indian restaurants in the Orlando Sentinel's 2010 Foodie Awards. Set sails for a culinary journey to 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). 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 ($17.95). Rice, herbs, and yogurt fleck the shrimp biryani ($24.95), and vegetarians can pair the mango lassi ($6.95) with the aloo gobi's cauliflower and potatoes dashed with onion, tomato, herbs, spices, and vowels ($15.95).
The Fine Print
Promotional value expires Dec 1, 2011. Amount paid never expires. Limit 3 per person. Limit 1 per table. Must purchase 1 food item. Not valid for carryout or lunch buffet. 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.