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Cardamom Hill Restaurant Review: Asha Gomez presents the cooking of her native Kerala, a coastal region in southwest India. Portuguese, Arabic and other influences shape this fare, an outgrowth of the Spice Route. Fish curry with smoked tamarind provides just enough spicy heat, tempered by the accompanying rice, although perhaps too much heat for pairing the dish with wine, so choose beer. Fried chicken has a slight hint of curry in the crisp crust, while okra and tomatoes form the base for one of the vegetarian selections. Chef/owner Gomez even tries to marry her homeland's flavors with Southern Americana cooking, turning out a lively tasting shrimp and grits. As one would expect in an Indian restaurant, vegetarian requirements are ably satisfied in all categories. For dessert, try the mango bread pudding. The short wine list is always evolving, but needs more wines that pair well with the food, especially among the reds. You may bring your own for a $20 corkage fee.