SquareMeal Review of
CLOSED FOR REFURBISHMENT UNTIL OCTOBER 2018 WHEN KARUNESH KHANNA AND MANAV TULI WILL TAKE UP POSITIONS AS EXECUTIVE CHEF AND HEAD CHEF RESPECTIVELY
Still glowing after all these years, Tamarind has both a Michelin star and gilt-pillared dining room, all the better to seduce tandoor fans looking for an upmarket London take on the cuisine of north-west India. The kitchen “never fails to deliver”, and you can taste the quality in starters of lamb cutlets with dried mint, tomato and coriander chutney or papdi chaat, sparky with blueberries and tamarind. After that, we suggest marinated monkfish kebabs served with pickled golden beets or Malabar prawns rich with sautéed onions, chilli, fenugreek seeds and coconut. On the side are gorgeous breads, slow-cooked dhals and unusual touches such as a chickpea dish with Assam tea, onions and whole spices. Pre/post-theatre menus offer decent value for a Michelin-starred restaurant and, perhaps more importantly, a fabulously fragrant romp around the kitchen’s simpler dishes. Staff “really go the extra mile” and it’s all done with an instinctive sense of occasion.
Tamarind is recommended for