Cumins definition of themselves is posted at the top of their menu;
[Quote]The simplicity of the restaurants name Cumin suggests the fresh, modern approach executive chef and owner Yajan Upadhyaya brings to both the cuisine as well as the restaurants contemporary interior: Cumin, is just one of a melange of herbs and spices used in traditional Indian dishes. Rather than bowing to tradition, Cumins menu reflects that creative vision with modern interpretations of recipes garnered from Indias many unique and diverse regions.[/Quote]
Most of our dishes we though were terrific.
Imli Baingan Spiced Eggplant chips (crisp yet chewy) layered w/ rich date and tamarind sauce, toasted sesame seeds, and cilantro. This was stellar appetizer.
Tandoori Mushrooms pretty self explanatory, mushrooms w/spices and herbs, cooked perfectly, if you like mushrooms, youll love this dish.
Shrimp Jal Toori A west Bengal specialty, shrimp cooked in a mustard seed base curry w/yoghurt. Wow, we really liked this dish.
Garlic-Black Pepper Naan really no need for the garlic & black pepper, regular naan will do just fine.
Subji Raita homemade seasoned yoghurt w/grated cucumbers and carrots
Subji Gulistan assortment of grilled seasonal vegetables marinated in cream cheese, herbs and spices, cooked in the tandoori oven.
I dine on Indian food somewhat frequently; the spice/intensity level of Cumins cooking has been toned a bit for the Cincinnati palate. I had mentioned that to the chef who said he would be happy to increase the spice/intensity for those that desire, just request it.
The interior of Cumin is a nice, modern setting of blonde woods, approx. seating for 30.
3514 Erie Avenue
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