Like many of its competitors, Tamarind is located in a prime central location. Standing out from the slew of Mayfair eateries thanks to its modern design, the wooden-clad frontage conceals a light and formal dining room with touches of modern 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 the surprising depth of texture, dazzling flavours and genuine innovation of the food on the plate.
Chef Peter Joseph took over from Alfred Prasad in 2012, and has made the restaurant his own by introducing new dishes and a beautifully presented tasting menu. 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 that’s appreciated by people of all walks of life who come to sample what has become renowned as some of the best Indian cuisine 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 cooking 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.