Passage to India Genuine Indian cooking was introduced to this country around 1960, by famous Indian caterers. This cooking, which for centuries has been appreciated in the subcontinent, has been stimulating the palates of discriminating gourmets, diplomatic corps, visiting Newabs and Maharajas in England, is now available for the diner who appreciates a truly defined taste. The genuine Indian food served here in Passage to India is prepared by chefs who are acclaimed as experts in the art of preparing delicate herbs and spices. Indian spice shelves contain as many as 30 seasonings, the Indian genius lies not only squeezing out of the same spice several flavours by roasting, grinding or popping it whole in hot oil (a technique known as baghar) but in combing the seasonings to create a vast spectrum of tastes. It is this total master of seasonings that makes Indian cooking unique. Each dish on this menu will have its own distinctive flavour and aroma obtained from spices individually and separately prepared every day to achieve the exact mouth watering taste. Having prepared the food correctly, it is also important that it be cooked properly, Tandoori style. A tandoor is a clay oven; fired by charcoal, which can achieve many things, bake bread roast lamb and chicken. The genuine Tandoor preparation is marinated in yoghurt and special blends of herbs and spice from provinces of the vast Indian subcontinent. This blending is a centuries old craft, Indispensable to Indian cuisine. The management of Passage to India welcomes you and is always willing to hep you select your Indian dish. Your comments will be much appreciated, enjoy your genuine Indian meal. We hope we have the opportunity of serving you on many more occasions. What Does One Drink with Curries? One is often asked, "What are the right wines to go with curries?" In this the ancient books give no guidance whatever, for curries indigenous to India, and India has no wines or spirits of her own except rum distilled in places like Shahjehanpur; arrack (Arabic sweet juice) brewed in a country from the water of the coconut; and potent liquor made from date palm toddy (tan), all of which are shunned by the respectable, Hindu and Muslim alike. Indians don't usually drink while eating, for if curries are too pungent liquid does little to assuage the burning pangs. Rice or bread serves far better. Incidentally, long drinks after eating rice are not advisable, as they create a feeling of excessive fullness. Sherbet After a meal, when betel, cardamom and a little paan ( a pungent leaf of the cress family) have been chewed to clean the teeth, sweeten the breath and aid digestion, guests in India usually sip glasses of sherbet (Arabic sharbah from shariba, to drink; or Hindu sharbat) or cups of spiced tea. Originally sherbet was made from fruit juice and snow, but today from any fruit juice cooled and sweetened and with possibly a little rose water added. Indian sherbet bears no resemblance to the fizzy concoctions sold to children under that name in Britain. The most popular sherbets are made from mango, nael (wood apple), palm fruit pineapple, lime etc. Unfortunately, only the pineapple is available everywhere in Britain. Spiced Teas Spiced teas usually have cinnamon, cadromom or mint base and are taken either hot or cold, usually with sugar but never with milk. They contain herbs and are often flavoured with lime or lemon, and in hot climate are very refreshing. Wines, Spirits and Beers When the Portuguese, French and British went to India they took their drinking habits with them, habits that were regarded as barbarous, for the orthodox Hindu does not touch alcoholic liquor, and the Prophet (whose name be blessed) forbids his followers to indulge in such delights. But today there are many Hindus and Moslems who place elastic interpretations on all such injunctions. A good dry sherry goes well before dinner. Try one of the "finos" a pale Amontillado or a salty Manzanilla. Generally speaking, light beers are the best beverages to drink with or after curries, The Japanese, a great rice eating nation, drink sake, which is 15- 18% alcohol and similar to sherry in flavour and strength, but light beers like lager, are equally suitable. Sweet heavy red wines do not go well with curries; and if you want to drink wines, those like Riesling, Hock, Chablis, Sauterne, Vermouth, Graves or very dry sherries are best. Better far, I think perry or cider (sweet or dry) , vintage cider, and, if you can run to it, after a very special occasion, a good champagne. Perry's excellent with curries and I can't understand why more is not drunk. But this is merely a personal predilection. There is, of course, no hard and fast rule about either eating or drinking in spite of everything Mr Andre L Simon, Dr Saintsbury, Messrs Raymond Postgate or Cyril Ray might say. If you fancy a Guinness before, and a vintage port after your meal of curry and rice, and if it agrees with you then to perdition with the Food and Wine Society.