the last time I encountered upscale Indian cuisine, I was in NYC. The meal made a profound statement on behalf of a cuisine that often suffers from either an all-you-can-eat option or a slew of greasy, undistinguishable dishes with undistinguishable seasonings. Cardamom Hill is upscale AND Indian? Let's go.
The last time I encountered upscale Indian cuisine, I was in NYC. The meal made a profound statement on behalf of a cuisine that often suffers from either an all-you-can-eat option or a slew of greasy, undistinguishable dishes with undistinguishable seasonings. Cardamom Hill is upscale AND Indian? Let’s go.
I do love a restaurant that’s consistently fantastic. Such breeds are rare in the culinary world, so when we encounter such a creature, we must worship it.
The food of Chengdu and at Gu’s Bistro is not for the faint of spice or heat. Proceed with caution, but understand that should you find pleasure in pain, another world awaits you.
The last time I poked fun at the DUC, I was lamenting their knife skills (or lack thereof). Since then, I’ve been cooking in my own kitchen and, on average, living a very satiated lifestyle. But every once in a while…
Often I have trouble recognizing that I’ve made something wonderful in the kitchen. Other times I have trouble admitting I’ve created a monster. But usually the former is a bigger issue. Tonight, it wasn’t an issue at all.
