When chef Akhtar Nawab was developing his new restaurant in Manhattan, he wanted to call it Ela, after an Indian word for the cardamom plant, as a reference to the Indian heritage of both the American-born chef and the prized South Asian spice. But the name was already taken, so they changed it to Elettaria—cardamom in Latin. Not surprisingly, at Nawab’s restaurant the spice is all over the menu. He coats sweet-breads with cardamom-scented flour before sautéing them in ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!