Sarah DiGregorio's Top 10: No. 1 - 2010
Deer were once plentiful in many parts of India, and the pickled venison at newcomer Tamarind Tribeca is a riff on a classic preparation for preserving the meat. In this version, the fat chops emerge sizzling from the tandoor, utterly tender, their lean minerality enhanced by a marinade of tart pickling spices and yogurt. A sprinkle of roasted chickpea flour lends nuttiness and another level of deliciousness.