Experience Authentic Indian Flavours & Stunning Decor at Passage Thru' India KL

Passage Thru' India was established in 1993 by Indian-Malaysian artist S.P. Selva, who wanted to create a restaurant that not only served authentic Indian cuisine but also showcased the rich cultural tapestry of India.

With a sizeable menu offering a good variety of traditional Indian favourites, including tandoori, naan and roti, biriyani and dishes such as palak paneer, butter chicken and curry, here’s what we tried at Passage Thru' India.

Authentic decor & ambience

As reflected by its name, the restaurant’s concept is to take its diners on a journey through various regions of India with each room designed to represent different parts of the country.

From the vibrant colours of the walls and furniture in its Rajasthan room to the more rustic charm of its Chettinad room, every inch of the restaurant is a reflection of India’s beauty and heritage.

To add to its authenticity, we were told that the majority of the artefacts and decorations were imported directly from India and consisted of pieces that had inspired Selva during his travels and experiences in India.

In addition, the owner-artist even went the extra step by hand painting every painting on the wall and canvas that perfectly captured the spirit and essence of the bright and vibrant colours of India.

Meanwhile, we were also told that the owner frequently updates the decor to reflect new ideas and inspirations, to ensure a fresh experience for returning guests.

To start with

For starters, we opted for the Vegetable Pakoda (RM12) and Onion Bhaji (RM12). Both starters were flawlessly deep-fried and were not too greasy or filling, perfect for keeping our stomachs at bay.

We enjoyed the Onion Bhaji which was super crispy and flavourful while the Vegetable Pakoda which consisted of deep-fried vegetables such as potato and okra was also very tasty!

Saucing it up

In terms of gravies, we went for the usual suspects which were Palak Paneer (RM23) and Murgh Tikka Butter Masala (RM30.90).

The Murgh Tikka Butter Masala consisted of boneless chicken which had been beautifully roasted to perfection and cooked in a Butter Masala gravy. The meat was so tender and juicy while the creamy rich butter masala gravy was an explosion of flavours.

Similarly, the Palak Paneer made with fresh spinach and homemade cottage cheese was also super tasty and rich. The pureed spinach combined with chunks of cottage cheese was a delicious balance of spices.

Carbs and more carbs

What’s an Indian meal without some bread and rice? We went for their Cheese Garlic Naan (RM13), Kashmiri Naan (RM12) and Chicken Biryani (RM32).

The Chicken Biryani consisted of fragrant and fluffy biryani rice with tender chicken and was good enough to be consumed as a stand-alone dish or even had with an assortment of other mains.

The biryani rice itself was honestly good enough to be had on its own but we recommend pairing it with some raita to give each bite some creaminess to pair with the spiciness. We were also impressed by the huge portion size which meant that all of us managed to get a few bites of the dish.

Meanwhile, the Cheese Garlic Naan and Kashmiri Naan were the ideal companions to pair with the gravies we ordered. The naans were both crispy and fluffy and the supporting ingredients in each one truly shined as the Cheese Garlic Naan was perfectly savoury and bold while the Kashmiri Naan with fruits and nuts wasn’t too sweet.

Although we weren’t sure what to order in terms of grilled meats, the friendly server recommended we try the Medium Mixed Tandoori Platter (RM 60) and Tawa Masala (price depending on the day).

The Medium Mixed Tandoori Platter consisted of a variety of meats such as seabass marinated in a yoghurt tandoori dressing, mutton pounded with a mix of spices moulded into a sheesh kebab, prawns cooked in a spice coating and two versions of chicken.

Our personal favourites were the seabass which was creamy and fresh, the prawns which were cooked to perfection and the white-coloured grilled chicken which was more citrusy.

Meanwhile, the Tawa Masala which were juicy tiger prawns that had been marinated with spices and grilled was super impressive from its looks to its taste. The tiger prawns were not overcooked and were plump and juicy while its marinate gave it some kick.

In terms of drinks, we decided to try out their special Summer Berry Lassi (RM15), Chai (RM5.50) and Masala Chai (RM6).

As someone who normally orders mango lassi, the berry lassi was a nice change of pace and offered some extra sourness to the drink. We also loved the Masala Chai which delicately balanced the spiciness of masala with creamy sweet chai.

Our verdict

We’d recommend anyone who loves Indian food to visit Passage Thru’ India. While the food is its highlight, the venue and atmosphere give the restaurant some personality. Besides the naans, butter chicken and biryani, its unique interior design is definitely a highlight of the place.

The food coupled with the ambience makes it an excellent place for group meals, dates, and any special occasions.

For more information check out their Instagram or contact them at [email protected] or +60179989427