Tamarind

Frommer's Review

Like Dévi and Chola, Tamarind offers innovative and flavorful variations on the standards of Indian cuisine. The room is sleek and bleached white, giving it a gallerylike feel; in the middle of the restaurant, adjacent to the bar, is a glassed-in cubicle where you can watch the chefs work the tandoor ovens. And just about anything that comes out of those ovens is spectacular. Start with the bhel poori, assorted crisps and noodles with sweet-and-sour chutneys, and one of the soups. I love the she-crab soup with nutmeg, ginger juice, and saffron. Try not to fill up on the tandoor-baked breads -- the naan is hard to resist. You can't go wrong with any of the tandoor-baked entrees; the jhinga angarey, jumbo prawns marinated in yogurt and chilies, is my favorite. Or try the lamb pasanda, apricot-filled grilled lamb in a cashew-and-saffron sauce, or Tamarind swordfish marinated in tamarind chutney and fenugreek leaves. There are a number of vegetarian options; the Raji vegetarian thali, an assortment of tandoori salad, lentils, vegetables, chutneys, and relishes, is a treat. For dessert, try the gujjia, a samosa filled with semolina, raisins, cashews, and coconut. Service is efficient and friendly, and the owners will most likely stop by your table and greet you like a regular.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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