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.