From Our Editors
Orange banquettes, curtains, and hanging lights surround Tamarind’s tables, which host mildly or wildly spicy dishes that range from poultry to vegetarian arrangements. Lamb, shrimp, and chicken cure in a clay oven with yogurt and fresh ginger, or lie enveloped in curry in steaming entrees. Handmade Indian breads such as stuffed naan and paratha mingle with chickpea- and eggplant-based veggie dishes. To quell the stimulated palate, Tamarind’s staff can enhance an Indian tea with a shot of sambuca, whip up any chosen cocktail from a vast array, or mix every cocktail simultaneously while arranging them in alphabetical order.