Photos by Elizabeth Daniels
Behold Cardamom, Mid-City's newest outpost for contemporary Indian cuisine. The Beverly Boulevard staple India's Oven went under the knife to receive a full facelift and re-concept. Consulting chef Manju Choudhury, known for creating the world's largest onion bhaji, was brought in from the UK by new owners Nasir Syed, who was once manager of India's Oven, and brother-in-law Badrul Alam Choudhury.
Cardamom, named for the mountainous, spice-growing region of Kerala, India, highlights the flavors and ingredients indigenous to the subcontinent's southwestern region. Highlights from one of the more upscale Indian establishments in the city include Goan Jhinga, lobster cooked in fresh coconut, crushed chilli, and curry leaves; Manju's lamb shank; and Peshwari naan with coconut, raisins, dates, and nuts.
The colorful interior was done by UK designer Arshad Chouhan. Not only did Chouhan design the contemporary space with stark walls and bright pops of red fixtures, but he also painted the modern canvases that adorn the walls. It is only the heavy metal door that serves as a reminder of the space that once was.
Cardamom opens to the public Friday, October 17th. The hours of operation will be Monday - Sunday from 11:00 am to 2:30 pm for lunch, and Sunday - Thursday 5:00 pm to 10:30 pm and Friday and Saturday 5:00 pm to 11:00 pm for dinner.
Cardamom
7233 Beverly Blvd
Los Angeles, CA 90038
