MICHELIN Guide’s Point Of View
Building Tamarind cost a cool five million, and it shows—every inch of this soaring space oozes with grandeur. With its classic TriBeCa edifice and gorgeous marble bar (an ideal perch for post-work indulgence), the glass-fronted behemoth draws a posh crowd of Wall Streeters and well-heeled locals. Most impressive of all is the sleek display kitchen, outfitted with a gleaming tandoor that turns out exceptional Mughlai food like sirkha gosht (lamb in a fiery chili and coriander chutney). Malai halibut, roasted then blanketed in a coconut-ginger sauce with toasted cumin seeds, is a standout. While service is mediocre at best and the kitchen may fall behind at peak times, mains like kolambi pola (prawns in a coconut-and-chili curry) make up for any gaffes.