Yelp review #1000--dedicated to the staple that got me through residency at U of M and easily a top contender for one of my favorite restaurants in Ann Arbor.
There's a Cardamom conundrum because you want to explore try the whole menu, yet you are so satisfied with what you got last time. There are pages and pages of options, from vegetarian dishes to goat and lamb, from Indian food classics to novelties (they even have chicken tikka salads, Indian-inspired cocktails, cardamom cheesecake). The little blurbs with the descriptions are also very helpful and include fun facts about the background of selected dishes.
To start off with, the simple MOMOS are a Nepalese specialty of steamed dumplings (my friend loved them so much, he got two orders for himself). The PAKORAS are a good choice if you're craving something fried, except it's even better than your average fried food because they use chickpea flour and lots of veggies.
You can't go wrong with the curries for entrees, and the list is never-ending. The CHICKEN TIKKA MASALA is a classic, and I like how Cardamom's version isn't too creamy. I personally prefer the CHICKEN MAKHNI which switches things up and adds a nutty dimension with the cashew paste. For lamb curry options, I like the LAMB SAAG which feels healthy because of all the spinach, or the more hearty, intricately seasoned, Portuguese-inspired LAMB VINDALOO.
The TANDOORI entrees feature juicy, perfectly roasted meats, reminiscent of Mediterranean kebabs. I like the KARAHI LAMB (also available with chicken), which has a lot of oomph and is a mash-up between the curry and wok stir-fry.
There are so many great vegetarian/vegan curries, and I joke that I could easily become vegan if I ate at Cardamom every day. One of my favorites is the BHINDI MASALA. I used to dislike okra, but decided to give this a try when my roommate suggested it and subsequently this became my go-to (Funny enough, the menu description says "If you don't like okra, think again.") Another of my staples is the DAL TARKA, with lentils in a amazingly complex blend of spices. The VEGETABLE KORMA is a deliciously creamy option, but nonetheless healthy because it's based on an almond cashew sauce. Other vegetarian dishes I rotate through include the BAIGAN BARTHA (eggplant), PALAK PANEER (paneer cheese i.e. Indian creamed spinach), ALOO GOBI (cauliflower/potatoes), CHANA PINDI (chickpeas with tomato curry).
Although the entrees come with a generous portion of basmati rice, it's hard to pass up their fresh NAAN. I usually get the garlic naan, and the KASHMIRI NAAN is an indulgent version stuffed with nuts and fruits.
I have developed a habit where I always get an extra order of BIRYANI to-go in order to feed myself for the next couple of days (I toss in some mixed greens on a skillet at home, and it is the highlight of my day). Unlike biryani I've had at other places, it's not too oily. The mix of spices, raisins, nuts, vegetables, and fluffy basmati rice is so on point with a memorable flavor explosion.
Another habit I've picked up (even with my take-out orders) is always treating myself to a refreshing glass of MANGO LASSI. Cardamom's version is by far the best I've had, with just the right balance of fragrant mangoes blended with tart yogurt.
I think from my review you can conclude that the TL;DR is that basically you can't go wrong here. The place can get crowded during peak times, but their take-out with phone ordering is quite efficient. Otherwise, the space is clean, comfortable, and elegant with bright colors to reflect their array of spices, cardamom included. read more