Indian cuisine is a combination of subtle tastes. Flavours are as varied as the climate of lndia, and as exotic as the people. Fragrant and warm spices from the four corners of the country are delicately blended in meticulous proportions to create the dishes we present to you.
Each dish will have its own distinctive flavour and aroma which cannot come from any curry powder, but from spices which have to be separately prepared each day for each individual dish. The blending and preparation of spices is a centuries old craft and is indispensable to Indian cuisine. At the Passage to India traditional dishes are rooted in the soil of Bangladesh, Northern India and they are prepared in our restaurant as in our own homes.
We call nothing a curry that does not blend at least a dozen individual flavour of herbs and freshly ground spices into a piquant whole, and a meal that lacks half a score of these is not to be offered to anyone.
The dishes we present to you are prepared with the addition of fragrant, warm and pungent spices from India, delicately blended in meticulous proportions.
The distinctive flavour and aroma of each individual dish cannot come from the rancid tinned stuff ambiguously called curry powder, but from the spices separately prepared each day.
We extend our cordial welcome to you. We are anxious that you should enjoy our cooking and service and that you should be comfortable whilst you are with us. If you need any clarification, or should you have any complaint, however small, please tell us and we will do our best to please you.
We hope that you enjoy your take-away and please tell your friends.
Cholesterol free vegetable oil.
Breast of chicken is used as standard.
Leanest of meat & poultry.
Ghee is strictly used on required dishes only.
All our food handlers have a certificate in basic food hygiene.
We use no genetically modified products.
All vegetables are freshly cooked.
Freshly prepared dishes on site, from chopping board to final
serving of meal.
Business and private parties catered for