New York City’s Indian dining scene is in the midst of a buzzy wave right now, but down in Tribeca, Tamarind has been holding down the South Asian fine dining fort for some time. Owner Avtar Singh Walia’s restaurant turned 25 this year. It first opened
in Flatiron in 2001, expanded into Tribeca in 2010, and shuttered the original in 2013. Even New York-born-and-raised singer-songwriter Kelis is a huge fan of the cooking here at this sprawling, elegant restaurant.
What to order
- The bataki kosha ($20) is a tasty take on egg rolls, where the chewy mochi-like rice crepe is rolled around minced duck made with onions, ginger, and garlic, seasoned with garam masala. The masaledar chop ($50) comes with about three to four pieces of meaty bone-in lamb that’s been marinated in creamy yogurt mixed with nutmeg, cinnamon, and herbs.
- The Dal-e-Tamarind ($21) is hearty thanks to tomatoes and butter, simmered in such a way that it turns black lentils into chewy morsels, almost quinoa-like.
- The paneer biryani ($28) is a wonderful, vegetarian-friendly take on the rice dish with nice spiced chunks of the cheese.
- For dessert, I adored the gajrela ($15) — a soft halwa of caramelized carrots paired with pistachios and cashew nuts, served with a side of vanilla ice cream and a raspberry coulis for some tartness.
Best seat in the house
It’s a stunning space that’s huge — two floors and 11,000 square feet. Ask for one of the luxe booths, which feel like a private nook. There’s also seating at the bar and free-standing tables, both small and long.
Take note
I like how the team wrapped the leftovers in plastic wrap to prevent any potential leakage and spills.
Insider tip
Come during the day for the prix fixe lunch, which features a different regional Indian cuisine every month for $43 (there’s also an a la carte option).
