An Indian trailblazer back in the 1990s, Tamarind is still alive and kicking (and still holding onto that Michelin star), despite a few signs of ‘tiredness’ here and there. The basement dining room with its gleaming golden columns, bronze tones and impeccable table settings reflects the kitchen’s high-end ambitions, while chef Alfred Prasad’s cooking shows a master’s degree of fine-dining gloss and refinement that lifts the food way above the norm (despite some familiar curry-house names on the menu). Starters of aloo tikka and papdi chaat are packed with perky flavours, while mains bring glammed-up rogan josh, lobster masala or a selection of kebabs – including lamb chop and tiger prawns. To emphasise the aspirational tone, desserts such as halwa come with suggested dessert wine recommendations. Prices are unrepentantly tailored to rich Asian families and jet-setting executives.
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