In a city with dozens of Indian restaurants, Passage to India stands out. Carved wooden doors and enameled panels strike an exotic note in the serene dining room. The fare on the regional menu is at once lush and aromatic with dishes like coconut-scented calamari, butter and tandoori chicken, and lamb with apricots. Vegetables are given special attention in preparations like lotus root and peas in curry and pureed spinach with corn topping.
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