Known earlier as the Tamarind Restaurant, a recipient of a prestigious Michelin star in the Flatiron section of Manhattan, the Tamarind Tribeca, now at its new home is the definitive restaurant where one can experience Indian Cuisine in its purest form with a contemporary touch. Under the patronage of Avtar Walia, the restaurant has been recalibrating the perception of Indian food & fine dining with it's team of highly skilled chefs and wait staff who represent the cultural and culinary diversity of India with the sensibility & sophistication that contemporary times demand.
The Tribeca District for long has been a melting pot for the old and the new. Tamarind follows the tradition of Tribeca and presents its guests with the classical flavors of Indian Cuisine with a modern sensibility and ethos of 21st century New York.
Traditional Indian Cuisine
With Contemporary Elan
Complex and flavorsome Indian fare
developed for the sophisticated new yorker
TAMARIND SEAFOOD PLATTER - $40
Lobster, shrimp, scallops, sea bass, seasonal fish,rosemary nan, tomato raita.
SAAG PANEER - $22.00
Cheese, spinach, ground spices
PUNJABI MUTTON - $29
A classic Northern Indian dish, baby goat in a cardamom sauce
CHANA PINDI - $22.00
A Northern Indian specialty, chickpeas, onions, tomatoes, pomegranate seeds
KASHMIRI GOSHT - $22.00
Lamb marinated in herbs and roasted spices, walnuts, green apple, cider
PANEER LABABDAR - $22
Cheese in a tomato, onion sauce, fenugreek leaves
DUM ALOO GOBI - $21
Potatoes and cauliflower simmered in an onion tomato sauce
TINDORA PORIYAL - $22
Ivy gourd, dessicated coconut, mustard seeds, curry leaves
One the most renowned & acclaimed dishes of Tamarind Tribeca, the Lobster Masala with shiitake mushrooms, chopped onions, garlic & white wine reduction is a representative of what Tamarind Tribeca stands for – an amalgamation of classic Indian flavours with the fine dining experience of urban agglomeration that is New York City.
Avtar Walia, Owner of Tamarind Tribeca
More than 30 years ago, Avtar Walia arrived in the United States from Chandigarh in the Punjab region of North India. In the late 1970's he was a warehouse manager for Gucci, and worked at the city's Tandoor restaurant as a captain. Later on he managed Akbar restaurant on Park Avenue and began planning to open a fine dining establishment.