By Rosemary Parkinson, Freelance WriterMain Street, Ocho Rios
Phone: 795-3182
Fax: 974-3317
Services: Catering, take outs, special occasions, weddings
PASSAGE TO India is known as the Rolls Royce of Indian restaurants in Jamaica. Opened in February 1999 by Anil and Rajni Sud, it has made waves with a menu that spans the regional cuisines of India.
More than that, however, Passage to India is about service equal to none - service that begins as one enters the portals of this eatery overlooking the heart of Ocho Rios.
Rajni Sud is from Singapore - although you would not know it because her appearance is that of a beautiful pearl from India. Her manner is soft, her smile beguiling and those eyes that seem to dance with every story about her famous husband's cooking are enough to place you far away from these shores and into the 'Mother' country itself. Her training as a flight attendant for Singapore Airlines tells the whole story. The consideration for details and reverence for passengers on that airline is equal to none, not to mention the food.
On the other hand, Anil Sud, a member of the prestigious Chaine des Rottisseurs, has been in the hotel industry for many moons having been trained as a continental chef. However, once one has sampled his cuisine you would have to agree that obviously Indian is his primary love. "Passage to India was a natural progression," said Rajni as we chatted that one lazy afternoon in Ocho Rios.
STUFFED AND HAPPY
I began my meal with a Mango Lassi - a fresh yoghurt mango shake, salted, with spice grated on the top. It was delicious. "In India we drink it to cool down. In fact, it is commonly said that if you drink a glass of Lassi, you should go back to bed as it makes you relax," Sud informed me as I sipped this lovely concoction - all thoughts of driving back to Kingston far from mind.
Vegetable Bullets was my choice from Palate Ticklers (Appetisers on Passage to India's extensive, and I mean extensive, menu). These are julienne vegetables coated with batter and served with a tangy sauce. The menu claimed these were 'yummy' and indeed they were.
Sud, in his proud and welcoming jovial self, insisted that I had to dig into a huge platter that is normally served for two people - Passage to India Sizzler. This consisted of chicken, mutton shish kebab and Fish Tikka with authentic sauces. However, as I obviously appeared starving to these two people, shrimp and Tandoori Chicken Wings were added to the plate with Kuchumber (Indian Cole Slaw) and a homemade mint chutney that was to die for.
Hello, do you think my pleas of diet, overweight, etc. made any difference to the pair? Oh, no. Next came a plateful of huge shrimps - Shrimp Pakora in a Tempura Batter with a sauce that I was immediately told not to ask any questions about because it was a big secret. I did detect tamarind. So there.
FEEL THE HEAT
Already stuffed, and suffering from the excess of that wonderful je ne sais quoi that I had been missing for the longest while (Kingston get yourself together do), a Vindaloo Mutton Curry was put before me in a gorgeous copper-bottom pot with warmer, accompanied by a dish of Basmati Pullao, cooked with saffron, delicately spiced and filled with morsels such as corn and sweet peas. Here, one can request heat I do not mean the heat of the day I mean the heat of chilli pepper and that is how I like my Vindaloo. I make no bones about being a fiery Vindaloo freak, many an Indian restaurant in London can attest to that! And that's how it was brought to me that afternoon - the policy of customer knows best followed to the T.
I was definitely on Cloud Curry. Hey, how can I forget the most amazing Indian bread that accompanied all this. Pishore nan - a roti bake stuffed with dried fruits cheese and coconut. Perfect combination.
I cannot explain any further the glory of dining at Passage to India for I know that I have died and am still living in Indian Heaven, having reached the ultimate Nirvana.
