Passage to India - Bethesda, MD

Indian pickle spices-fenugreek, nigella, fennel & mustard

Lamb cooked in a rich, creamy almond gravy

A spicy, tamarind-tangy fish curry with fresh herbs

Lamb with curry leaf, roasted coconut

Shrimp in a light coconut sauce with cloves & cinnamon

Lamb cooked with ground coriander, ginger & garlic

Parsi style lamb stew with apricots and straw potatoes

Yemeni style with mint, cilantro a la Bohras

Farmer’s cheese dumplings in a velvety sauce

Puffed Lotus seeds, Mushrooms and Peas

Potatoes with sweated onions & curry leaves

Cauliflower and potatoes freshly ground cumin

Savory Plantain dumplings in a tomato-onion masala

Bell peppers and potatoes with caramelized gram flour

Onion-fenugreek masala or creamy tomato sauce

Onion-fenugreek masala or creamy tomato sauce

Goat meat stewed with garlic, onion and herbs

With peppercorn, coconut milk and curry leaf

Shrimp in a creamy tomato gravy

Spicy Lamb cooked with cayenne and vinegar

Gravy flavored with curry leaf and coconut milk

Chicken cooked with fenugreek leaves

Lamb dices stewed with curried spinach

Farmer’s cheese dices in creamy tomato sauce

Golden corn kernels in curried spinach

Charred eggplants with onions and tomatoes

Seasonal vegetables in a coconut, curry sauce

Paneer with creamed spinach

Potatoes tempered with East Indian Five-spice

Milk dumplings in rose flavored syrup

Fresh mango with nutmeg flavored yogurt

Indian carrot pudding with raisins

Cheese patties poached in saffron flavored milk

Rice pudding-a light dessert of basmati and milk

Jackfruit-coconut pudding with jaggery

Pancakes with dates, shaved jaggery & coconut

(white flour bread)

(whole wheat bread)

(garlic and cilantro flavored Nan)

(onions/cheese/lamb/dry fruits)

(Layered whole wheat mint bread)

(whole wheat bread stuffed with potatoes)

Stir-fried calamari, onions, lemon and coconut

Chicken morsels marinated in garlic-yogurt

Charbroiled succulent minced lamb rolls

Chicken breast in cilantro chutney & grilled

The inimitable lemony lentil soup

Black-eye peas, chickpeas & red kidney beans patties

Crisped baby-bliss potatoes with cilantro, imli chutney

Onion, spinach, corn, potato, broccoli & cauliflower

Puffed rice, cilantro, vermicelli, dates and tamarind

Baked yams & crunchy apples and lime

A savory pastry stuffed with spiced potatoes and peas

yogurt and garlic marinated

steeped in saffron infused yogurt and fresh ginger

combo of fish, lamb & two chicken kababs

filled with sautéed mixed vegetables

cheese chunks with onion, pepper & tomatoes

Pilaf rice with green pea

Steamed long grain basmati rice

Black gram cooked overnight

Yellow lentils tempered with Nigella seeds

Chickpeas flavored with powdered pomegranate seeds

Yogurt with roasted cumin and cucumber

A British contributed condiment

Bermuda red onions with hot peppers

Served with our Chef’s special dressing

Roasted lentil crispies

in a mild almond gravy with cardamom flavor

finished in an onion & tomato sauce

fennel & mace accented creamy gravy

flavored with curry leaf and coconut milk

tomato sauce with fenugreek leaves

seasonal vegetables in a mild gravy

home made cheese with creamed spinach

farmer’s cheese in creamy tomato sauce

potatoes & cauliflower tempered with cumin and ginger