Cardamom spices up Ann Arbor

Buzz is building about Ann Arbor’s newest Indian restaurant. Named after the popular Indian spice, Cardamom, which opened in April, is already making a name for itself with an affordably priced menu that offers a fusion of modern and traditional dishes from all over the subcontinent.

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. 

About The Author

Michael Jackman

Born in 1969 at Mount Carmel hospital in Detroit, Jackman grew up just 100 yards from the Detroit city line in east Dearborn. Jackman has attended New York University, the School of Visual Arts, Northwestern University and Wayne State University, though he never got a degree. He has worked as a bar back, busboy,...
Scroll to read more Food News articles
Join the Metro Times Press Club

Local journalism is information. Information is power. And we believe everyone deserves access to accurate independent coverage of their community and state.
Help us keep this coverage going with a one-time donation or an ongoing membership pledge.

Newsletters

Join Detroit Metro Times Newsletters

Subscribe now to get the latest news delivered right to your inbox.