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Cardamom
Indian
The lamb vindaloo here gets its punch from vinegar, not just chile heat, which is the tell that the chef trained in Goa. This is a Sunnyside neighborhood restaurant, the kind where the menu runs long and the curries arrive properly hot. The tandoor breads are made for dragging through the sauces, and the kitchen takes its time whether or not you're in a hurry. It holds a Michelin Bib Gourmand.
The awards strongest first
- Michelin Guide Bib Gourmand
- The New York Times 2019 · Critic's Pick · Restaurant Review
One number, weighted & current 75
How we scoreThe dishes from the writeups
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Lamb vindaloo
“where dishes like lamb vindaloo stand out for their bright, vinegar-driven intensity rather than sheer heat”
Michelin Guide -
Saag paneer
“vegetable dishes like saag paneer, lean green and restrained, letting the ingredients speak for themselves”
Michelin Guide -
Tandoori breads
“Tandoori breads are well made, ideal for scooping and savoring the sauces”
Michelin Guide
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