Passage to india - Bethesda, MD

Chicken morsels marinated in garlic yogurt.

Chicken breast in cilantro chutney and grilled.

Charbroiled succulent minced lamb rolls.

Vegetarian. Puffed rice, cilantro, vermicelli, dates, and tamarind.

Vegetarian. Baked yams and crunchy apples and lime.

Vegetarian. Black-eye peas, chickpeas and red kidney beans patties.

Stir-fried calamari, onions, lemon, and coconut.

A savory pastry stuffed with spiced potatoes and peas.

Vegetarian. Onion, spinach, corn, potato, broccoli, and cauliflower.

Crisped baby-bliss potatoes with cilantro, imli chutney.

Vegetarian. The inimitable lemony lentil soup.

Your choice of chicken, lamb, shrimp, or vegetable.

Lamb cooked in rich, creamy almond gravy.

Farmer’s cheese dumplings in a velvety sauce.

Indian pickle spices-fenugreek, nigella, fennel, and mustard.

Vegetarian. Puffed lotus seeds, mushrooms, and peas.

Spicy, tamarind-tangy fish curry with fresh herbs.

Vegetarian. Eggplants and jalapenos n sesame-peanut gravy.

Vegetarian. Potatoes with sweated onions and curry leaves.

Lamb with curry leaf, roasted coconut.

Savory Plantain dumplings in a tomato-onion masala.

Shrimp in a light coconut sauce with cloves and cinnamon.

Lamb cooked with ground coriander, ginger, and garlic.

Cauliflower and potatoes freshly ground cumin.

Bell peppers and potatoes with caramelized gram flour.

Parsi style lamb stew with apricots and straw potatoes.

Yemeni style with mint, cilantro a la Bohras.

Spinach cooked with buttermilk, black salt, and Peanuts.

White meat.

Goat meat stewed with garlic, onion, and herbs.

Gravy flavored with curry leaf and coconut milk.

Chicken cooked with fenugreek leaves.

Okra and onions with cumin and raw mango powder. Vegetarian.

Vegetables in a coconut and curry sauce. Vegetarian.

Onion-fenugreek masala

creamy tomato sauce.

With peppercorn, coconut milk, and curry leaf.

Shrimp in a creamy tomato gravy.

Spicy Lamb cooked with cayenne and vinegar.

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. Vegetarian.

Paneer with creamed spinach.

Potatoes tempered with East Indian 5 spices. Vegetarian.

White meat.

White flour bread.

Whole wheat bread.

Garlic and cilantro flavored naan.

Onions, cheese, lamb, vegetables or dry fruits.

Whole wheat bread stuffed with potatoes.

Layered whole wheat mint bread.

Pilaf rice with green peas

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.

Our chef’s spicy condiments plate.

Bermuda red onions with hot peppers.

Served with our chef’s special dressing.

Roasted lentil crispies.

Jackfruit-coconut pudding with jaggery. Vegetarian. Gluten free.

Gluten-free. Indian carrot pudding with raisins.

Milk dumplings in rose flavored syrup.

Cheese patties poached immersed in saffron flavored milk.

Fresh mango with nutmeg flavored yogurt. Gluten free.

Pancakes with dates, shaved jaggery and coconut.

Rice pudding-a light dessert of basmati and milk. Gluten free.