There may be flashier new-wave Indians in the capital, but Michelin-starred Tamarind prefers to do things ‘posh' and tasteful. The basement dining room makes its case with muted green and bronze tones, polished floors and shimmering gold-hued columns, while the cooking is ‘swanky' without being modish – just the ticket for rich Asian families and American execs. Vividly spiced starters provide most of the thrills – try the grilled scallops with roasted peppers and smoked tomato chutney or marinated pudhina lamb chops with chilli yoghurt dip. By contrast, mains such as murgh makhani or rogan josh can seem more like artfully refined, masterclass versions of curry-house standards. Sides and breads are also out of the top drawer, and readers have waxed lyrical over the delicate fennel and ginger ice cream. Prices are high, but ‘extremely kind, professional service' makes it all worthwhile.
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