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|Address:||20 Queen Street, London W1J 5PR|
|Tel:||020 3551 9850|
|Price: £58.00||Wine: £28.00||Champagne: £69.00|
|Opening Hours:||Mon-Sun 12N-2.45pm Mon-Sat 5.30-11pm Sun 6-10.30pm|
2 of 2 people found this review helpful.
Tamarind is definitely an ‘Old-Money’ joint and the interior design seems carefully deliberated over and not just conjured up to keep up with whatever trend was cool at the time. Our waiters are all dressed in slick black Nehru jackets and seem to glide effortlessly across the floor in ghost-like fluid motions.
To begin, we start with of assortment of grilled delights from the Tandoor oven. Giants prawn, ‘double’ lamb chops, tender chicken breast, enormous scallops and wonderful chunks of Monkfish. The prawns were meaty and delicious, coated in a lightly spiced marinade and charred to perfection. The chicken, scallops and Monkfish were all excellent examples of Tandoor-oven cooking, expertly cooked and beautifully seared on the outside but retaining all the succulence and moisture on the inside. The lamb was definitely my favourite, crusted in a marinade made with Indian paneer cheese, which gave it the most wonderful velvety-smooth coating and allowed the meat itself to remain incredibly moist and soft, so much so it was hard to believe that it was cooked in the searing temperatures of a Tandoor oven.
We follow with chicken Biryani, Kashmiri lamb shank, Kalonji aubergines and a basket of naan filled with dates and almonds. The Biryani is sealed with a layer of golden puff pastry to help steam cook the rice and chicken inside and the flavours were simply incredible and the chicken itself was juicy and moist, which I must admit was surprising considering it was breast meat and overall it was a huge hit. The meat from our lamb shanks were expertly taken off the bone at our table by our waiter. The lamb slivers were delicately spiced with Kashmiri chillies, bearing all the super-soft, gelatinous meaty goodness that you would expect from a slow-cooked lamb shank, enrobed in a rich and fragrant tomato and chilli sauce that was so thick and wonderful it was more like a chutney and was a perfect accompaniment to the lamb. The aubergine dish was also great, but could not be placed in the same league as the other dishes. Our date stuffed naan was exquisite. I can’t begin explain to you how something so simple could be so incredible, but we ate every last slice that was given to us. It’s a must try item as far as I’m concerned.
Indian desserts aren’t my favourite to be honest with you. Most are usually sickly sweet with far too much sugar and ghee, making them inedible for me. My guest being braver than I, decided to choose the Gajjar Halwa, which is a sort of fudge made with grated carrots and he absolutely adored it. I tried it and found the sweetness toned down, which made it far more palatable. I stuck to my preference of ice creams with a selection of Mango and Pistachio Kulfi and a wonderfully creamy rose petal ice cream that all suited me down to the ground.