Tamarind
| Address: | 20 Queen Street W1J 5PR | |
|---|---|---|
| Tel: | 020 7629 3561 | |
| Email: | reservations@tamrindrestaurant.com | |
| Website: | Visit Tamarind website | |
| Price: £45.00 | Wine: £16.50 | Champagne: £42.00 |
| Opening Hours: | Mon-Fri 12N-3pm Sun 12N-2.30pm Mon-Sun 6-11.30pm (Sun -10.30pm) | |
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Square Meal review of Tamarind:
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One of London’s smartest Indian restaurants, Tamarind’s basement dining room is popular for top-level business entertaining – particularly with overseas clients, for whom the idea of a Michelin-starred Indian may be a novelty – & well-heeled families from the subcontinent. Kebabs cooked in the tandoor are a house speciality, from a terrific starter of seekh kebab (smoked ground lamb with spices, peppers & cheese) to a main course of grilled kingfish marinated in ginger, chillis, yoghurt, spices & lime; elsewhere are zingy salads (melon, plums & kumquats in a pine nut & honey dressing, say), rich curries such as Malabar seafood stew, & superior side orders, from vividly flavoured chutneys to a dhal to die for. Naturally, none of it comes cheap, especially when you factor in a global wine list with slim pickings under £35, but the slick, polished setting & cheerful service are some compensation.
Chef: Alfred Prasad
One of a raft of skilled chefs spearheading the wave of modern Indian cusines in the capital, Tamarind executive chef Alfred Prasad joined the restaurant in 2001 when Atul Kochar left to open Benares. After studying hotel management in Madras, Prasad joined the Maurya Sheraton in Delhi, followed by spells in Bukhara Dum-Pukht & the Madras Sheraton where he ran the renowned Dakshin restaurant. He relocated to London eight years ago, joining Veeraswamy. A naturally gifted chef, he maintains a Michelin star at Tamarind & ensures a big following for his cooking which focuses on the tandoor oven & is based on traditional Moghul cuisine.
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