• Dining

    June 1, 2010

    Tamarind Tribeca Upscales the Tandoor

    Tabla and Devi get a little company

  • Blogs

    April 2, 2010

    New Tamarind Tribeca Opens Monday with Pan-Indian Regional Dishes

    Tamarind pods​Tamarind Tribeca will open on Monday, with two levels, 175 seats, and a team of chefs rather than one executive chef. Although ordinary dishes like the dreaded chicken tikka masala make appearances, the menu is mainly composed of regional dishes from around India. Since upscale I ... More >>

  • Blogs

    February 12, 2010

    Vegetarian Delights of NYC: Dahi Vada

    Lentil fritters do the backstroke in a pool of yogurt​Whether you call it a doughnut, a fritter, a hush puppy, or a vada, pretty much everyone agrees that if you deep-fry it, it has a good shot at being delicious. Vadas ("wadas") are savory, spiced Indian doughnut of South Indian origin that a ... More >>

  • Blogs

    December 29, 2008

    Regional Indian Home Cooking: Marathi Spiced Shrimp

    Spiced shrimp, Marathi-styleYou know how you find the same thick-gravied saag paneer and rogan josh at every neighborhood Indian restaurant? Aside from those standard Punjabi-style spots, we're lucky that we also have lots of south Indian restaurants in New York, some of them great, where we can gor ... More >>

  • Blogs

    June 24, 2008