An Indian Delight

September 13, 2007 9:00:00 PM PDT
For this week's Neighborhood Eats, Eyewitness News reporter Lauren Glassberg traveled to Brooklyn for some delicious Indian food. The restaurant is India Passage located at 7407 Third Avenue in Bay Ridge, Brooklyn.

Lauren Hanley started coming to India Passage as a kid, and at the time, Indian food in Bay Ridge was a novelty.

But Faruk Nuruzzaman thought the neighborhood would take to it, and he encouraged customers to try things a little at a time. Twenty years later, his restaurant is thriving.

In the kitchen, Nila Parpin cooks up classic Indian dishes from various parts of India. From Nan Bengali Shrimp, the whole country is covered.

The shrimp saag is popular. Nila sautes the shrimp with garlic and ginger. Then she adds the saag -- spinach cooked with herb and yougurt.

That's sprinkled with a little methi -- the Indian name for Fenigreek -- cilantro and some almonds top it off.

That's shrimp saag, not at all spicey. And that's true for many of the dishes at India Passage. The food and experience are approachable.

The Narruzman family wants everyone to enjoy Indian cuisine -- and from the looks of the enthusiastic diners they are.

Shrimp Saag


  • 1 tsp ground fresh ginger
  • 1 clove ground garlic
  • 6 large shrimps
  • 2 TBLS cooking oil
  • pinch salt
  • pinch Methi (fenugreek herb)
  • 1TBLS almonds slivers
  • 2 tsp cilantro
  • 1 cup saag


  • Heat oil in pan with garlic and ginger
  • Stir in shrimps, saute for 2 minutes
  • Add salt
  • Add saag, sautee another 2 minutes
  • Sprinkle with methi, cilantro and almonds, sautee one more minute, serve

    Saag ingredients:

  • 1/2 chopped onion
  • 3 garlic cloves, minced
  • 1/2 tsp minced fresh ginger
  • 1 tsp corriander
  • 1/2 tsp tumeric
  • 1 TBLS oil
  • 1/2 lb spinach (cleaned and chopped)
  • 1/2 cup water
  • 1 tsp salt
  • 1/2 cup plain yogurt


  • Saute onions in oil until clear. Add garlic, ginger and spices and saute for another 2-3 minutes.
  • Add spinach, water and salt and simmer for 10-15 minutes over low heat.
  • Remove to a blender and pure.
  • Return spinach puree to the pan. Add a little water if necessary. Simmer another 5-10 minutes.
  • Stir in yogurt and return to brief simmer. Do not boil.