This post is brought to you by Passage Thru India.

Making our way to the entrance of Passage thru India (PTI), we were greeted by a bellman decked in a traditional outfit and as soon as we entered, it was akin to setting foot in India – rustic, authentic and a clear representation of rural areas in most parts of India; quaint, colourful, and bristling with life. Just as our eyes got used to the colours and dim lighting, the smell of food wafting from tables prepared us for the gourmet journey through India that awaited us, where skilful chefs had whipped up specialty dishes of various ethnic communities.

Tandoori Chicken

I sipped on my mango lassi (which has the right amount of sweetness from the mango and tangy zip from the yogurt) while browsing through their extensive menu. Munching on masala papadam accompanied by mint chutney and tomato chutney – the former a refreshing dip from the usual – we settled for some of PTI’s signature dishes. The first to arrive was the Tandoori chicken, the juicy and tender chicken leg fresh from the tandoor oven (clay oven of a type used originally in northern India and Pakistan) – best eaten with naan bread and mint chutney.

A Medley of Dishes

The rest of the dishes were served in quick succession by the friendly staff, and with dishes such as the Murgh Tikka Butter masala (boneless chicken roasted in a traditional clay oven with coal and cooked in butter masala), Tadka dhal (yellow lentils tempered with garlic and cumin seeds), and Palak Paneer (blended spinach and cottage cheese pieces cooked in a garlic-flavoured sauce) we felt like royalty. Though all the gravy complemented the biryani rice well, the Murgh Tikka Butter masala was a winner. Every mouthful of the gravy was packed with spice and flavour, yet delicately balanced to ensure each ingredient retained its own identity and complemented the others, the meat too was of a better quality cut.

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