Chicken tikka from Cardamom.
In other words, this is more than just chicken tikka — although chicken tikka there is, a boneless breast marinated it in yogurt, cream cheese, spices, onions and green peppers, and covered generously with black peppercorns before broiling.
Angaarey shrimp, and we hear "angaarey" is Indian for "fiery."
Expect more unusual fare, such as angaarey shrimp, marinated in yogurt, ginger, garlic, cilantro and spinach paste. Or Bengali fish curry, grilled masala salmon, Bapu’s goat chops, Chettinad lamb and even a Tandoori-roasted vegetable salad.
Pista kulfi is like a pistachio ice cream.
And for dessert, Cardamom offers pista kulfi, a kind of Indian version of pistachio ice cream, and an Indian spin on the classic rice pudding that’s cardamom-scented creamy basmati rice, toasted almonds and sultanas. There’s even nimbu pani, a fresh squeezed lemon-gingerade with a pinch of clove and cardamom to wash it all down. For the less adventurous is cardamom chai — chai masala mixed with Red Label tea, milk and sugar.
Cardamom is at 1739 Plymouth Rd., Ann Arbor; 734-662-2877; cardamoma2.com; open for lunch 11 a.m.-3 p.m. Tuesday-Sunday; open for dinner 5 p.m.-10 p.m. Tuesday-Thursday and Sunday, 5-10:30 p.m. Friday-Saturday; closed Mondays.
All photos courtesy Cardamom.
Special thanks to Metro Times editorial intern Princess Gabbara for her assistance researching this article.
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