Originally opening in 1995, Tamarind was the first Indian restaurant in London to receive a Michelin star. After over 20 years of unparalleled success, the renowned restaurant recently closed for an extensive 8-month renovation in 2018 that completely transformed Tamarind into a quietly majestic, tranquil dining space like no other in London.
The key to Tamarind’s success is down to the exceptional efforts of Karunesh Khanna and Manav Tuli. Khanna heads up the kitchens with a wealth of experience having previously worked as Head Chef of Michelin-starred Amaya in Belgravia, for an impressive 13 years before joining the Tamarind team.
Manav was formerly Head Chef of the legendary Chutney Mary from 2012 and subsequently launched the restaurant when it moved from Chelsea to St. James’s. Now these two supremely talented chefs have come together to create an exciting new offering at Tamarind Mayfair.
The extensive menu at Tamarind is a contemporary take on authentic Indian cooking with dishes created in the impressive new open kitchen on the sigree grill, in the tandoor and stir-fried. The result is a complex combination of flavours and textures with a delicate fresh feel.
Menu highlights are said to be the griddled Scottish scallops in a mildly spiced red lentil curry leaf sauce, chargrilled lamb chops with a spicy marinade and pistachio crust and the crispy lobster tossed in a spicy red chilli jam.
Carole Brown, (previously bar manager for eight years at Hakaasan and four at Park Chinois), is responsible for the brilliant list of innovative new cocktails at Tamarind. This exciting new range of drinks features a mix of Indian twists on both classic and original cocktails that use Indian ingredients and flavours. This thirst-quenching list includes things like ‘Zaffran Gin Fizz’ – an elegant concoction of Beefeater 24 gin, saffron, pistachio orgeat, cardamom, orange flower, lassi and lemon soda or “Rose Coupette’ – Belvedere vodka, rhubarb, vanilla, rose, lychee and jasmine foam.
Tamarind Mayfair is set over two floors. The lower ground floor restaurant revolves around the theatrics of the open plan kitchen and tandoor ovens. This light and elegant space is perfectly connected to the beautiful first floor dining room by an impressive glass fronted lobby and sleek metal staircase. Following the recent renovation, Tamarind’s dining capacity has now doubled in size with a total of 152 covers.
Designed by David D’ Almada and his team at Sagrada (Arts Club, Le Petite Maison and Coya), every minute detail, from the antler-style lamps to the bespoke glass ceilings and opulent handmade fabric wall panels, has been handpicked to create a comfortable, serene dining environment. One that feels intimate, despite its splendour.
Open for lunch during the week between 12-2:30pm, 5:30-10:30pm for dinner and 5:30pm-10pm on Sundays. To find out more or make a reservation at renowned restaurant Tamarind, visit the website here.
Images: Yuki Suguira