Passage to India Menu

Marinated in home made spices, battered and deep fried with your choice of vegetable, paneer, chicken, fish and shrimp.

Cubes cooked with bell peppers and chilly sauce

Battered, fried & sauteed with onions, bell peppers in Manchurian sauce with your choice of vegetables, gobi or chicken.

Boneless chicken pieces marinated, deep fried and sauteed with chefs special yogurt sauce

Two-crispy fried turnovers filled with potatoes and peas/flavored potatoes patties

Marinated for hours in yogurt & spices

Tandoori roasted bone in chicken

Minced chicken, marinated in spices

Minced lamb, marinated in spices

King prawns marinated in yogurt & spices

Lentil & mixed vegetable soup

Lentil soup with chicken, full of flavor and herbs

Homemade style cheese pieces cooked with tomatoes & onions gravy in a creamy sauce

Fresh eggplant cooked in tomatoes, onions, sesame seeds & peanuts in a curry style

Fresh green chilies cooked in tomatoes, onions, sesame seeds & peanuts in a curry style

Cubed potatoes cooked in cumin seed, fresh tomatoes and spices

Homemade cheese cubes and green peas cooked in cream sauce, tomatoes, ginger & coriander

Homemade cheese pieces cooked in tomato, spices & nuts

A dish for special occasions, Malai Kofta is the vegetarian alternative to meatballs cooked in mild sauce

Specialty of punjab, fresh spinach cooked curry style with cheese cubes or potatoes and seasoned with aromatic herbs

Mixed vegetables cooked in cream and yogurt, garnished with almonds and nuts

A Nepal originated dish made with cauliflower and potatoes

Mushroom and peas cooked in herbs and spices

Garbanzo beans cooked with ginger in spices full of sauce

Potatoes and green peas cooked with onions and tomatoes

Eggplant roasted seasoned with herbs and spices

Okra cooked with onions and spices full of flavor

Split lentils cooked with herbs and spices

Muglai style dish, mildly spices, cooked with cream and yogurt, garnished with almonds and nuts.

A unique curry style dish from Andhra regions of India, prepared with poppy seeds (gasalu) & South Indian spices.

A dish prepared using a blend of North Indian spices with tomatoes & onion based sauce.

Specialty of Hyderabad region, an elegant dish cooked with onions, whole roasted spices and garnished with coriander.

A true dish of Punjab, spinach leaved cooked curry style, seasoned with fresh herbs and spices.

A dish originating in South Asia, curry extensively cooked with red chilies, tamarind, finished with coriander.

Popular dish in the Indian region of Goa, curry prepared with red chili, vinegar and garlic.

A unique dish of South India, cooked extensively with tamarind and South Indian spices.

Fish fillet made from a combination of spices and a base of ginger, garlic and tomatoes

A popular dish from the region of kerala is a spicy and tangy curry with coconut milk

A creamy dish from Mughal, cooked with an egg in spices and nuts

A dish from Kashmir, cooked with a gravy based on browned onions, yogurt, garlic, ginger and aromatic spices.

Strips of tandoori chicken cooked in butter and creamy sauce

A dish of Andhra Pradesh, chopped hibiscus sabdariffa (gongura), edible plant from South India cooked with chicken or lamb.

Chicken or lamb cooked in sliced bell peppers, onions, ginger and aromatic spices

Basmati rice cooked with a variety of northern Indian vegetables and spices, typically includes a blend of aromatic herbs unique to the region.

Spicy blend of aromatic basmati rice and succulent shrimp cooked to perfection.

Tender lamb and basmati rice, seasoned with a blend of North Indian spices and herbs, typically includes saffron and mint.

Plain naan buttered

Naan stuffed with minced lamb

Naan stuffed with pieces of chicken tikka

Naan layered with chopped garlic

Naan stuffed with Indian cheese

Naan stuffed with chopped onions

Naan stuffed with nuts and raisins

Whole wheat bead baked in Tandoor

Two pieces of multi layered whole wheat bread

Assorted vegetables and fruits, marinated in a blend of traditional Indian spices and mustard oil, creating a tangy and spicy condiment.