#TerrificTakeout #PeachysPicks #PeachyDeegan #Tamarind #WhomYouKnow #Manhattan @ManhattanPeachy A Peachy's Pick Since 2012, Tamarind by Avtar Walia Fall 2022 #Best #Indian #Restaurant in #Manhattan Right Now Says Whom You Know! A Peachy's Pick for a Solid Decade!
The best culinary item in Manhattan right now: The She Crab Soup at Tamarind!
Go ahead, make your own day and order it now. Do not ignore the Lobster Masala, also superlative:
It's not who you know and it never has been.
It's WHOM YOU KNOW and we know Avtar Walia, founder and owner of Tamarind.
It has been a ridiculously long time since we last visited back in 2018 - obviously, you know covid happened and we could not be more pleased to return. This is also a favorite of Mike Tyson.
Tamarind has been a Peachy's Pick Since 2012:
It goes without saying that everything is spotless and gorgeous and puts Tamarind among the most competitive restaurants in all of Manhattan, nevermind just Indian restaurants which it lords over easily. Though he is super modest, Avtar Walia is singularly responsible for elevating this cuisine in Manhattan over decades and we were thrilled to see his smiling face again and meet his new creations, though nothing new can beat the beloved lobster masala and even better this time, the she crab soup. Peachy wants to be a she crab when she grows up.
Yes they have earned beaucoup de recognition. But they know though it's nice to be important, it's more important to be nice. Some restaurants at this level could work at that but the hospitality team at Tamarind is superb and sometimes we pop in on places just to check and we were also happy to see them super briefly last summer.
We liked the presentation best of the new appetizer Pakak Chaat, which has a lovely crunch and a super swirl of yogurt. Crispy spinach with seasoned tomatoes, red onions, sev (deep fried chick pea vermicelli), mint and tamarind chutney form this while below is another new appetizer: Masale Wali Machli. We will explain all the names throughout as usual. Peachy is not Indian and note if you are not either you will not be set on fire here like lesser venues; Tamarind is sensitive to different genetic tastebuds and you can enjoy the flavorful journey without palate torture. This second new appetizer is Halibut: it's marinated in ginger, garlic, chili powder, carom seeds, lemon juice, tumeric and olive oil and refreshingly served grilled with mango mint chutney.
Pictures do not do the she crab soup justice. It was our most favorite item this trip (sorry Lobster Masala...the crab was just better this time.) Some people may find it heavy but not us. This is perfection and we want everything to be as rich as this. Dining out is supposed to be a celebration! It is an absolute wonder on a cold day and if Peachy could get her handwarmer warmie to hold a container of automatic she-crab on demand, that would be next on the list. The spiciness is just right and not overwhelming. Curry leaves, root vegetables and coconut rum elevate the crab perfection. And remember it takes one to know one....Peachy is proudly super crabby.
Tomato Rasam is new to the menu in soups and if for some reason you are not super crabby, this is a good soup for you. It's light broth but packs a punch with spices and includes garlic, lemon juice, curry leaves and mustard seeds.
We like that there is a salad section of the menu, especially because some Indian spots totally ignore this and have no salad section. Opt for the Jalpari with amazing basil shrimp, bean and radish sprouts, pea shoots, microgreens and honey. It's an auspicious start to a wonderful dinner and they will put the dressing on the side if your little heart desires.
Reshmi Kabab is next in the batting order of new items and it is a treasure from the Tandoor-clay oven. Reshmi means silky ray of light. What we liked here was the raspberry sauce which is so inventive when paired with carnivorous endeavors such as this. It did remind us of sausage. Ground chicken, ginger garlic, white pepper, saffron and tandoori spices comprise this meat. If you are more of a mushrooms person, opt for the Bharwan (means stuffed) Kumbh (means mushrooms), below. The hearty white mushrooms are stuffed with cheese, tangy pickling paste, ginger garlic, green chili, onions and tomatoes and they dance in a tomato coconut sauce also from the Tandoor.
Though this is obviously not an Italian place, we went for Brunello because Peachy and Brunello have a close relationship (credit: Gianfranco! Gianfranco is almost like Madonna in that you don't really need to say his last name-he is that famous) Avtar Walia is uber-sophisticated and has a highly competitive wine list which covers nearly any area of the world you want to drink.
New under Murgh Chicken is the Naryal (coconut) Malai (cream) Murgh (chicken): Boneless chicken cooked in fresh coconut cream, onions, curry leaves and lemon juice. Delicious! And to go with the sauce you absolutely need Naan and we suggest the Garlic Naan and the Wild Mushroom and Truffle Oil Naan, the smell alone will awaken your senses. Whoever thinks they don't want carbs has not met these two winners.
Lobster Masala is simply the best entree you have never had if you haven't had it yet.
This puts the Saturday in Saturday night, and no that lobster is obviously not alive but you will feel more alive when you are eating it with it shiitake mushrooms, chopped onions, garlic and white wine. It tastes like Santa came on Christmas morning. All seafood lovers are going to go crazy for it! Finally, it does look exactly as beautiful as you see here. We never edit pictures. You excel and kill it like Avtar or we do not publish on you. Also notable is the fact that this is a place we have recommended for a solid decade and they are consistently excellent!
A new seafood concoction at Tamarind is Sarson (golden mustard) Wali (marinated) Machli (fish). With its smokier, deeper flavor, this entree is ideal for the fall season of chilliness as it descends upon Manhattan. Halibut is cooked in fresh mustard paste with onions, ginger garlic, honey and tamarind juice yielding an exquisite flavor you'll enjoy.
The vegetarian section of the menu is robust and extensive and has even more options than the many found in Tandoor. The newest is Makhani (butter) Kumbh (mushrooms): a deep orange zesty amalgamation of gorgeous portobello mushrooms will hit the spot for you. The buttery tomato creamy fenugreek sauce is tantalizingly uplifting.
Finally, Chicken Biryani is a pure classic not to ignore! The authenticity continues to amaze us and it is classic elegance exemplified with its aromatic basmati rice, chicken and spices.
Tamarind continues to be Highly Recommended.
Avtar let's see you on Twitter (and of course his facebook page cannot be beat best one ever!)
