Dominating the high-end Indian cuisine market in London, Tamarind is rightfully recognised for its air of elegance, as much as the fresh and imaginative combinations of flavours produced in the kitchen.
Like many of its competitors, Tamarind is located in a prime central location – standing out from the slew of Mayfair eateries by its modern design, the wooden-clad frontage concealing a light and formal dining room with touches of design flair and an atmosphere of gold-plated opulence.
Tamarind places a strong emphasis on the quality of its ingredients, reinventing Indian classics in a deceptively simple-sounding fashion, which often conceals that surprising depth of texture, dazzling flavours and genuine innovation of the food on the plate.
Chef Alfred Prasad has long been renowned for his reliance on fish and seafood, although there are plenty of meat dishes and vegetables to be found here. The restaurant’s location, formality of surroundings and service leads to patronage by a sophisticated crowd.
Although, Tamarind is by no means the kind of place which you’d only feel comfortable bringing colleagues and clients to; it’s a fine dining destination and appreciated by people who come from near and far to sample what has become renowned as some of the best examples of the cuisine available in the UK.
A number of menus are available – including pre- and post-theatre, a widely-praised Sunday lunch, and the special dawat and shahi dawat - ‘feast’ and ‘royal feast’ - set menus. Although many Indian dishes have become part of the UK’s culinary vernacular, at Tamarind popular dishes are deconstructed into their component parts, highlighting the refinement and simplicity of the ingredients which contribute to the balance of flavours. Many of the dishes revolve around hearty cuts of meat and fish, pulses and potatoes, with an emphasis on the Moghul technique which sees them cooked in a traditional clay oven.
The high-end wine list spans the globe, and there are also signature cocktails and dessert wines available to choose from – with pairing suggestions offered for dishes and menus.
Tamarind was the first Indian restaurant in Europe to be recognised with a star and remains one of only six on the continent to hold one.
Prasad’s rise to the position of Executive Chef - a year after he joined as sous chef - marks the more recent section of a career which has crossed continents. Born in the south of India, Prasad trained in Madras and then at the ITC Maurya Sheraton in Delhi.
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