Lyla D.
Yelp
Our visit to Los Angeles was quickly ending when I craved Indian cuisine. I mentioned returning to a couple of Indian restaurants that we've been to in the past. Still, my brother-in-law suggested we try this newly opened restaurant near N Alta Vista and Beverly Boulevards. I was excited to find that he wanted to discover this restaurant with my husband and me. I went online to Google Assistant to make a dinner reservation but couldn't find a date or time to fit our schedule, so I called instead. I spoke to a pleasant and soft-spoken young male, Imtiaz, who honored my request.
As we approached the restaurant, my brother-in-law stated that he had eaten at this location before when called "Cardamom," The address "rang a bell" when I mentioned it. We found metered street parking in front of the restaurant and attributed our good fortune to my "Parking Aumakua." We were excited to see outdoor patio seating but we chose to eat indoors.
Upon entry, we were impressed by the modern paintings and contemporary décor. We stopped and waited at the entrance as the host was on the phone taking takeout orders or reservations from another party. As soon as he could, he showed us into this elegant and lovely restaurant with dark wood and light fabric dinner chairs, white cloth-covered tabletops, vibrant paintings, red tufted leather banquettes, and contemporary lighting set in orange trim. The place was immaculate yet welcoming with its warm colors.
The host introduced himself (Imtiaz) to us, and I remembered that it was he who had taken my reservation. He's very hospitable and charming. He seated us with menus, but we didn't see beer on their beverage menu until we asked. Imtiaz told us they're still modifying their dinner and wine list menus as he recited the beer options and non-alcoholic options. My BIL stopped him at the mention of India's #1 beer, Kingfisher Lager, which can be challenging to get in the US, so we each ordered one. Imtiaz returned with chilled glasses and icy cold Kingfisher beers to accompany the appetizers of papadums, carrot pickles, and chutneys.
Before ordering, we had a discussion with Imtiaz about the spice level that we expected with Indian cuisine. India's cuisine spice level can be very fiery to the uninitiated or Western palate. Imtiaz told us that he'd remind the chef to "go easy" or tone down the chili peppers to Indian "no spice" or mild. We understood that one cannot take out the peppery heat from the house-made seasonings and can tolerate up to Western MEDIUM HOT.
FOOD:
- Momo: 5 pieces of spiced beef dumplings served with chef's special cilantro sauce. These tender momos were juicy and spiced just right. The chef's special cilantro sauce had a nice kick of spiciness, which complemented the juicy dumplings. They were so good that I could've eaten the entire plate, but I knew we had ordered more food. $8.95
- Butter Chicken AKA Murgh Makhani: this silky smooth spiced tomato and butter curry sauce was enriched by adding cream. Cinnamon's version is delectable and full of tender chicken. $15.95
- Sag Paneer: house-made cheese cooked with spinach, tomato, onion, and herbs. We always enjoy this vegetable dish at whatever Indian restaurant we go to, but Cinnamon Indian Cuisine's preparation and flavors are the best that we've tasted. $12.95.
- Chef's Special Lamb Shank: Imtiaz offered to bring the lamb shank before the chef cut it into more "manageable" eating pieces. The tender lamb was mild-tasting and didn't have any gamey flavor. The sauce was a complex, exotic spice blend that made this lamb even more flavorful. $25.95
- Bombay Lobster: Under the tandoori category, we ordered this dish which Imtiaz recommended we have done in their oven/grill. The lobster seasoning was a tasty and unique blend of 35 spices. The lobster was cooked perfectly and served on a sizzling platter that perfumed the area when delivered to our table. $32.95
- Onion Kulcha: This popular wheat flour leavened bread was stuffed with chopped scallions and diced onions. The texture was soft yet flaky and crispy. There seemed to be some melted cheese topping the bread, which mellowed the oniony flavors. One kulcha shared among the three of us was sufficient. $4.95
- Basmati Rice: Basmati rice is fragrant and one of the most beloved staples of Indian cuisine. The aroma, flavors, and texture of the steamed rice complemented the murgh makhani and other dishes. $3.95
I want to give Imtiaz 10-stars for his patience and accommodation of our spice level requests. He constantly communicated with the chef as he assured us we'd not burn out our taste buds. As the evening progressed with more diners arriving, there were moments when service lagged because Imtiaz was the only one at the front of the house. He was hosting people in, answering the phone, attending to diners and picking up dishes from the kitchen, and delivering orders to tables.
