Tamarind – Tribeca

Description

Description

The team from Tamarind, in the Flatiron District, have opened a new restaurant in Tribeca. Tamarind’s team of dedicated chef’s draw on India’s varied regions to take diners on a culinary voyage of the subcontinent. The restaurant’s menu includes dishes from Punjab, Hyderabad, Goa, Madras, Lucknow, and Calcutta. India’s assertive spices and seasonings distinguish its cooking from all others.


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Tamarind – Tribeca
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Tamarind – Tribeca
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Tamarind – Tribeca

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DINNER MENU

AAGAZ (APPETIZERS)

  • Chimbori Jalwa – crabmeat with madras curry powder, ginger, garlic, green chilies and scallions
  • Tamarind Scallops – pan-seared scallops with turmeric, garam masala, poppy seeds and lemon juice
  • Murg Malova – chicken marinated in apple cider vinegar, ground pepper and, curry leaves, cooked in a fiery red chili paste
  • Galouti Kabab – from the land of the nawabs, grilled velvety lamb tikkis with 36 aromatic indian spices
    Nizami Keema – grilled lamb strips, keema with cinnamon, cloves, nutmeg and lemon zest, in a baked nan pao

SHORBA (SOUPS)

  • Kaddu Narial – roasted butternut squash, fenugreek seeds, lemongrass and green chilies
  • Dhaniamurg – chicken with coriander and madras curry powder

BAIGHESUBZ (SALADS)

  • Haryali – baby arugula, romaine, cucumber, grape tomatoes and red radish, raspberry yogurt dressing
  • Avocado Chicken Salad – tandoor roasted chicken, marinated in yogurt, tandoori spices and avocado, with micro lola rosa and mixed greens, olive oil and balsamic vinegar dressing
  • Jalpari – basil shrimp, bean sprouts, radish sprouts, pea shoots and micro greens, honey and ginger dressing

KHAZANAEAATISH (TREASURES FROM THE TANDOOR)

  • Raunak E Seekh Kabab – lamb kababs with mace, garlic, cloves and coriander, crusted with chopped bell peppers
  • Peshwari Boti Kabab – lamb marinated in green papaya, crushed chili, ginger, garlic and malt vinegar
  • Jhinga E Aatis – jumbo prawns marinated in herbs and spices
  • Sufiani Machli – sea bass with hung yogurt, dill and lime zest, coated with mixed peppercorns

GOSHT (LAMB AND GOAT) (Request Without Butter)

  • Lamb Vindaloo – lamb in a fiery and tangy sauce with toddy vinegar
  • Gosh Kali Mirch – lamb with roasted black peppercorns, whole spices, onions and tomato
  • Punjabi Mutton – goat meat with whole spices, tomatoes, onions, ginger and garlic

MURG (CHICKEN)

  • Morg Kolahpuri – chicken with star anise, roasted garam masala, ginger, garlic and onions

SAMUNDAR SE (SEAFOOD)

  • Chemmen Kalwan – jumbo prawns with spicy red chili, garlic, coriander, cumin and black peppercorns
  • Daab Chingri – prawns in a baby coconut with green chilies, ginger, lemon juice, curry leaves and mustard
  • Fish Amot Tik – seasonal fish rubbed with garam masala in a mango, red chili and kokum sauce
  • Zameen Doz – dover sole baked in a clay pot, layered with whole spices, in a pasanda sauce
  • Tawa Machli – filet of halibut rubbed with black pepper, coarse grain mustard, dry red chilies, cumin seeds and lemon juice, pan-seared and served with browned cipollini onions and tomato

SUBZI KE BAAG SE (VEGETARIAN SPECIALTIES)

  • Jaisalmeri Bhindi – okra sauteed in sesame seeds, onion seeds, mango and pomegranate powder
  • Achi Khumb – shiitake mushroom with onions, tomatoes and pickled vegetables
  • Channa Masala – garbanzo beans, pomegranate powder, ginger and tomatoes
  • Saag Paneer – spinach and cottage cheese with ground spices
  • Hyderabadi Baigan – baigan baby eggplant with whole red chilies, dates, fennel, mustard seeds and malt vinegar
  • Dal Makhni – black lentils simmered overnight on a slow fire with onions, garlic and ginger

ACCOMPANIMENTS

  • Cucumber Raita $5.5
  • Spicy Tomato And Green Chili Raita $5.5

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* Menu Items and Prices subject to change. Information related to this restaurant is provided solely for informational purposes only and is not endorsed or guaranteed by Skinny Table  or any Listed Restaurant.


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