Passanda is prepared in a fine sauce of almonds and fresh cream, simmered with delicacy for a smooth, refined result. Its mild texture and subtle flavour make it one of the most delicate curries on our menu, perfect for those seeking elegance over spiced power.
A dish with a story
Passanda has its roots in Mughal court cuisine, where meat was traditionally tenderised and marinated before a delicate cook.
The word “pasanda” is said to originally refer to a thin, tender cut of meat, associated with the most refined sauces of royal cuisine.
Today a favourite among fans of mild, sophisticated curries, often seen as a more delicate cousin of korma.
The exact etymology of the word “passanda” remains debated among linguists and food historians: we go with the most commonly accepted version.
Frequently asked questions
Is Passanda spicy?+
No, it’s a mild, delicate curry, without a pronounced kick.
Which protein should I choose?+
Available with chicken, lamb, beef, chicken tikka, king prawns or in a plant-based/paneer version.
Does it contain nuts?+
Yes, the sauce is made with almonds: please let us know in case of allergy.
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