On Tuesday we were at Tamarind Tea Room, the casual sister restaurant to the more formal Tamarind next door. The dessert menu here is a mix of classic Indian desserts done elegantly, and American desserts like cheesecakes and soufflés. Avoid the American ones, not because they're bad, but because the Indian desserts are that much better. Gulab Jamun ($5.50) comes two to the order, sweet dumplings concocted from milk solids that are deep fried and served in a bath of honeyed syrup. The warm dumplings (practically doughnuts) soak up the syrup with ease, and it's far too easy to keep popping bite after bite in your mouth. Cool off with kulfi, the Lychee Kulfi (pictured, $5.50) to be exact. It satisfies my craving for something cool and smooth after a spicy meal. It's one of the more intensely flavored kulfis in town, with lychee notes lingering long after that last spoonful.
About the author: Originally from Honolulu, Kathy YL Chan blogs at Kathy YL Chan, where she chronicles her eats and travel adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.