From the restaurant's website:
"Tamarind's team of dedicated chef's draw on India's varied regions to take diners on a culinary voyage of the subcontinent. The restaurant's menu includes dishes from Punjab, Hyderabad, Goa, Madras, Lucknow, and Calcutta. India's assertive spices and seasonings distinguish its cooking from all others. At Tamarind, owner Avatar Walia has created a modern, sophisticated and soothing setting with a colorful mix of classic Indian textiles and artifacts. He named his Flatiron District restaurant after the sweet and sour tamarind, the fruit pod of a tall tropical tree. The pods contain smalls seeds and sweet and sour pulp and are a highly valued ingredient in India's unique cuisine."
"Fusion reigns at this bright, modern Flatiron restaurant: Even traditional coconut chutney is transformed into a mayonnaise-based dip for plump cod-and-crab cakes. Tender venison chops have a spicy, fruity sauce of cranberries and chilies."
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Time Out New YorkThe New York Times: ** (very good)
New York magazine: Critics' Pick
Zagat 2012: 25 food rating (very good to excellent)
Time Out New York: Critics' Pick
Reservations required. Full bar. Serving lunch and dinner daily. Late-night Fri-Sat.
From the restaurant's website:
"Tamarind's team of dedicated chef's draw on India's varied regions to take diners on a culinary voyage of the subcontinent. The restaurant's menu includes dishes from Punjab, Hyderabad, Goa, Madras, Lucknow, and Calcutta. India's assertive spices and seasonings distinguish its cooking from all others. At Tamarind, owner Avatar Walia has created a modern, sophisticated and soothing setting with a colorful mix of classic Indian textiles and artifacts. He named his Flatiron District restaurant after the sweet and sour tamarind, the fruit pod of a tall tropical tree. The pods contain smalls seeds and sweet and sour pulp and are a highly valued ingredient in India's unique cuisine."
"Fusion reigns at this bright, modern Flatiron restaurant: Even traditional coconut chutney is transformed into a mayonnaise-based dip for plump cod-and-crab cakes. Tender venison chops have a spicy, fruity sauce of cranberries and chilies."
-
Time Out New YorkThe New York Times: ** (very good)
New York magazine: Critics' Pick
Zagat 2012: 25 food rating (very good to excellent)
Time Out New York: Critics' Pick
Reservations required. Full bar. Serving lunch and dinner daily. Late-night Fri-Sat.