Tamarind

DAYS OF BUSINESS

Mon - Fri:	12:00 to 14:30 18:00 to 23:30
Sat:	18:00 to 23:30
Sun:	12:00 to 14:30 18:30 to 22:30

Tamarind provides a classic combination of indisputable knowledge, unique experience and tradition that holds worldwide recognition. The restaurant offers guests a sophisticated fine dining experience with effortlessly charming staff, discrete service and tantalising food that few can compete with, ensuring guests come back for more.

Price Guide	Entrée £6.50 - £7.95, Main £16 - £28, Dessert £4.50 - £5.50
Payment Options	Cash, Amex, Visa, Mastercard
Set Menus	Set menu 1 £16.95 2 course, Set menu 2 £18.95 3 course
Features	Deliveries, Dress smart casual, Licensed, Private dining area, Takeaway, Wheelchair access
Ambience	Child-friendly, Formal, Relaxed, Sophisticated, Suitable for business, Traditional
Food	Vegetarian option
Styles	Sit down
Entertainment	Dance floor, Stage
Suitable For	Birthday/Anniversary, Bucks / Hens night, Business lunch/dinner, Christmas party

Awards

2007 - One-Michelin-star restaurants in London - Michelin star guide

2006 - British Curry Awards - Spice Business magazine

A La Carte

Desserts

Wine List

Appetisers

Tamarind Salad: salad leaves, melon, plums and kumquats in a pine-nut and honey dressing

7.25

Papdi Channa Chaat: gram flour crisps and spiced chickpeas with mint chutney, sweetened yoghurt and tamarind chutney

6.95

Aloo Tikki: pan fried cakes of potato with split lentils, ginger, toasted cumin and spinach stuffing, served on dry ginger chutney

6.95

Jhinga Anari: cold salad of spicy minced prawns with peppers, pomegranate, coriander and ground spices; served on mixed salad leaves

10.95

Grilled Scallops: flavoured with green, pink and black peppercorns, drizzled with oven roasted peppers and crushed fenugreek in olive oil

12.00

Murgh Dakshini : boneless strips of chicken supreme in a spicy batter of rice flour with ginger, chilli and curry leaves; served with a honey yoghurt and chive dip

7.95

Seekh Kabab: kababs of smoked ground lamb with spices, peppers and cheeese; served on mixed salad leaves

8.50

Kababs

Tandoori Subzi : broccoli marinated with cheese and cinnamon along with cucumber stuffed with spiced vegetables, basil and raisins

10.50

Paneer Tikka : tandoor grilled cottage cheese with a herb chutney filling

12.00

Hariyali Jhinga : tiger prawns marinated with ginger, yoghurt, cashewnuts, coriander, mint and spices

22.50

Nimbuwali Macchi : grilled chunks of kingfish in a marinade of ginger, green chillies, yoghurt, ground spices and lime leaves

18.50

Zaffrani Tikka : supreme of corn fed chicken, marinated with yoghurt, cream, cheese and saffron

16.50

Peshawari Champen : tender lamb cutlets marinated with raw paw-paw, garlic, paprika and crushed peppercorns

26.00

Tandoor Mixed Grill: an assortment of four kababs – broccoli, prawn, corn fed chicken spreme and ground lamb

18.00

Cooked in the Tandoor, a charcoal-fired, beehive-shaped clay oven

Accompaniments

Cucumber and Okra raita: yoghurt with cucumber, mint and toasted cumin topped with spiced crispy okra

3.50

Punjabi salad: red onion salad in a tangy lemon dressing with chaat masala

2.00

Pappadams: with assorted chutneys

2.75

Curries

Prawn Chettinaad : tiger prawns tossed ina spicy gravy of browned onions, tomatoes and ginger with a special blend of Chettinaad spices

22.00

Malaber Seafood Stew: scallops , squid, crayfish and prawns simmered in a sauce of coconut and ground spices, flavoured with mustard and curry leaves

20.00

Tali Maachi : pan-fried fillet of seabass on a bed of sautéed shallots, tomatoes and garlic

18.95

Murgh Makahani: tandoor grilled chicken in creamed fresh tomatoes flavoured with leaves, ginger and honey

16.50

Murgh Do Pyaza : spicy chicken cooked in a gravy of tomatoes, cumin and chillies; finished with red onions

15.95

Kadhai Gosht : succulent lamb cubes simmered in a spicy onion-tomato masala with peppers, finely ground spices and coriander

18.50

Balaochi Raan: lamb shank slow-cooked with cinnamon, bay leaf, rose petals and ground spices, served with pan gravy and mixed salad

17.95

Vegetables

Dhingri Saag: shittake mushrooms in creamed fresh spinach flavoured with garlic and cumin

6.95

Tarkari Handi: seasonal vegetables tossed with red onions, cumin and crushed black pepper

7.95

Baingan Bharta: smoked aubergine pulp with red chillies, garlic and fresh coriander leaves

7.95

Methi Aloo: baby potatoes tossed with cumin, ginger and fresh fenugreek leaves

7.95

Gucchi Muttar: morel mushrooms and peas in a creamy sauce of onions, cashew nuts and spices

8.50

Bhindi Khadi: Okra simmered in a mild turmeric flavoured sauce of yoghurt and gram flour tempered with mustard and fengreek

7.95

Tadka Dal: yellow lentils finished with browned garlic, cumin and green chillies

6.75

Dal Makhni : slow cooked black lentils, a speciality of the North-West frontier

6.95

Rice / Breads

Gosht Dum Biryani : succulent chunks of boneless lamb cooked with fragrant basmati rice and spices served cucumber and okra raita

22.00

Sade Chawal / Pulao: steamed rice / Braised rice with browned onions and whole spices

4.65

Tandoori Roti / Missi Roti : unleavened whole wheat bread / Unleavened gram flour bread with aijwain

3.65

Plain / Pudhina Paratha : layered whole wheat bread, plain or with mint

3.75

Naan : plain or with butter

3.65

Stuffed Naan: with dates, coconut and poppy seeds / Cheese and coriander stem / Red onions, potatoes and pickle / Garlic and chive

4.75

All efforts have been made by www.menulog.co.uk to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.

All prices are in Great Britain Pounds (GBP£) unless otherwise specified.

This menu was last updated on 20/5/07.

User rating

(58 reviews)

Overall		7.4
Food		7.7
Ambience		7
Service		7
Value		7.7

"Most people associate Indian food with a certain rough 'n' ready lack of sophistication, often served with lashings of strong beer and backchat..."

N/A, GQ Magazine - February 2007

"However the cool decor does not detract from the excellent quality of the spicy hot food that is served, or the beauty of the surroundings... Whatever you think of the entirely silver dining room, Tamarind offers upmarket Indian dining at its best..."

Carlina Macdonald, View London - October 2006

"This lovely Indian offers creative, hypnotic dishes spiced just right for most palates... One of the best of the genre."

Troy Segal, Zagatsurvey 2007 - September 2006

“The gold pillars, copper place settings and solid leather chairs at Tamarind make a stylish basement venue for exquisite Indian food at affordable price...”

Rebecca Snelling, The AA Key Guide - January 2005

Tamarind

DAYS OF BUSINESS

Price Guide

Payment Options

Set Menus

Features

Ambience

Food

Styles

Entertainment

Suitable For

Awards

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