Passage to India

Frommer's Review

In an enclave of Indian and Pakistani restaurants, Passage to India stands out for its friendly welcome, warm ambience, and unpretentious yet careful presentation. The decor is bright but restrained, and in the evenings little oil lamps illuminate the room to almost magical effect. Prawn puri is a particularly good starter here. Tandoori (cooked in the clay oven), curry, and dhansak (Persian-style) dishes predominate on the main-course menu. Most are mild to medium in terms of spiciness. If you like it hotter, ask for Madras dishes; and for hotter still, vindaloo. Kashmiri dishes are a light and fruity option for those who don't want so many spices, while pasanda dishes, made with red wine, provide a more rounded flavor. Adventurous diners can ask about special Bangladeshi fish dishes.

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