41-43 East 22nd Street

New York, NY 10010

Technorati Tags: Indian,Restaurants,Manhattan,New York,Luxury

Phone: (212) 674-7400

Fax: 212.674.4449

  • Cross Street: Park  Avenue South and Broadway
  • EMail: tamarind@tamarinde22.com
  • Cuisine: Indian
  • Website: http://www.tamarinde22.com/
  • Hours of Operation: Lunch: Everyday: 11:30am – 3:00pm
    Dinner: Sunday – Thursday: 5:30pm -11:30pm, Friday – Saturday: 5:30pm – 12:00am
  • AMEX, Carte Blanche, Diners Club, MasterCard, Visa
  • Dress Code: Casual Dress
  • Opened Jan. 2001
  • Private Party Contact: Gary Walia (212) 674-7400tamarindgarymrwalia
  •  Owner Avtar Walia and General Manager Gary Walia

    Tamarind’s team of dedicated chefs 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 Avtar 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. 


    By Nancy Walman

    Tamarind, a stylish Indian restaurant, and one of Manhattan’s hottest restaurant-tickets, has recently had a complete renovation. The result is subtle and contemporary, with clean lines, muted color-scheme and glass-enclosed open kitchen.  Tamarind’s food is remarkable. All vegetarian dishes are recommended. Superlative appetizers include cauliflower (a special), which was lightly breaded and served with a mildly spicy sweet-sour sauce.There are no adjectives to describe the haunting complexity of the she-crab soup with saffron, ginger juice and sweet spices.

    Tandoori grilled venison chops are marinated in herbs and spices are also wonderful,  as is the tandoori roasted quail.  The classic lamb vindaloo has the mandatory kick, but it isn’t just hot-hot-hot. It’s elegant.For the impossible dream, go for minced chicken with spinach, yogurt and mint sauce. It is noteworthy for its delicacy. Lemon rice  is a dream, as are all breads, especially the rosemary nan. Desserts  prove that Indian sweets can be more than one dimensional. Two specials, Indian bread pudding and four versions of the Indian ice cream, Kulfi, proved our point.

    Tamarind offers a broad selection of fine wines from France, Italy, California, and Australia, in addition to Champagne, spirits, Indian beer, liqueurs, brandies, Ports, dessert wines, and cocktails (there are 17 wines by the glass). There is a full service bar at the restaurant’s entrance, that prepares beautifully composed (and presented) cocktails.

  • Service, under the direction of general manager Gary Walia, is the best of any Indian restaurant in New York and owner, Avtar Walia, is as charming as he is dedicated (kissing the regulars and busing the tables). Tamarind offers a world class dining experience, but alas, the world knows it, so reserve well in advance and be prepared for a full house.

  • SIDE DISH In about a month, Avtar Walia, will open Tamarind TriBeCa, at 99 Hudson Street in an 11,000 square foot space with dramatic floor-to-ceiling windows. There is seating for 175 persons in the two-level restaurant. Located near Nobu, It will be the first luxury Indian restaurant in TriBeCa. Our report will follow. 
  • Copyright 2009 By Punch In International. All Rights Reserved.

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