Tamarind Tribeca
Indian restaurant · Tribeca
99 Hudson St, New York, NY 10013
Highlights
Upscale Indian kitchen serving classic dishes in a modern space
Upscale Indian kitchen serving classic dishes in a modern space
"This white-tablecloth Indian restaurant is a perfect place to bring clients, so long as your clients aren't under 10 years old—kids aren’t allowed. You might overhear the guy at the next table bragging about the company he just sold to Yahoo for $800 million, but in case you aren’t cutting deals with quite that many zeroes in them, you'll find the Executive Lunch Special is a particularly great value. $37 gets you three courses (the menu rotates to spotlight different regional Indian cuisines), plus pilaf, naan, and the vegetable of the day." - molly fitzpatrick, bryan kim, willa moore, kenny yang
"This white-tablecloth Indian restaurant is a great place to bring your clients. (Just not your kids—children under 10 aren’t allowed.) At this long-time Tribeca fixture, you’ll see plenty of people in suits under the gold-beaded light fixtures, but also lots of folks dressed more casually. You might nevertheless hear that guy in jeans bragging about the company he just sold to Yahoo for $800 million. The best reason to come to Tamarind Tribeca is to take advantage of their Executive Lunch Special, whether you are indeed an actual executive or someone who finds it hilarious to call yourself one. Though many of the entrees on the regular menu are more than $40 on their own, the $37 special gets you your choice from a rotating selection of appetizers, two half-sized entrees, pilaf, naan, and a vegetable of the day, plus dessert. The portions are relatively small, but together make a very satisfying—and delicious—meal. photo credit: Willa Moore photo credit: Molly Fitzpatrick photo credit: Molly Fitzpatrick photo credit: Willa Moore Pause Unmute RESERVE A TABLE WITH RESERVE A TABLE Food Rundown Chingri Malai Bouncy shrimp in a sweet, creamy, turmeric-golden coconut curry. What’s not to like? Bamboo Aloo Chop This crisp, fluffy potato fritter with a punchy mint sauce is another great appetizer option. photo credit: Willa Moore Tawa Macha The grilled seasonal fish is bright with lime juice and very, very moist. A solid entrée choice. Chenna Tarkari These fried balls of fresh paneer are bouncy and well-seasoned. If they’re on the menu, order them. Lamb Kassa The lamb is nice, but the thick, tart, and potently onion-y sauce it’s served in is what you’ll be thinking about later." - Molly Fitzpatrick
"Roasted pumpkin salad or oyster masala are starter options at this Tribeca Indian restaurant prepares its succulent bird in a tandoori oven, after a marinade of yogurt and spices ($33). For those who prefer only white meat, the butter turkey ($34) is a breast in tikka masala sauce, while butternut squash curry is a great vegetable option. Pumpkin halwa makes a sweet seasonal finish." - Beth Landman
"Most impressive of all is the sleek display kitchen, outfitted with a gleaming tandoor that turns out exceptional Mughlai food like sirkha gosht." - MICHELIN Guide
"Building Tamarind cost a cool five million, and it shows—every inch of this soaring space oozes with grandeur. With its classic TriBeCa edifice and gorgeous marble bar (an ideal perch for post-work indulgence), the glass-fronted behemoth draws a posh crowd of Wall Streeters and well-heeled locals.Most impressive of all is the sleek display kitchen, outfitted with a gleaming tandoor that turns out exceptional Mughlai food like sirkha gosht (lamb in a fiery chili and coriander chutney). Malai halibut, roasted then blanketed in a coconut-ginger sauce with toasted cumin seeds, is a standout. While service is mediocre at best and the kitchen may fall behind at peak times, mains like kolambi pola (prawns in a coconut-and-chili curry) make up for any gaffes." - Michelin Inspector
