Tamarind Tribeca

A refreshing selection of house-made fruit sorbets, served chilled.

A vibrant assortment of fresh seasonal fruits, finely sliced and elegantly served.

Rich and creamy artisanal Indian ice cream featuring classic gourmet flavors.

Soft pressed Indian cheese patties soaked in cardamom-infused reduced milk and fragrant rose water syrup.

Decadent warm coconut bread pudding studded with golden raisins and toasted cashews, paired with vanilla ice cream.

Gourmet hand-crafted chocolate truffles delicately infused with Port wine, almond, and Grand Marnier.

Smooth and creamy mango cheesecake served with a tangy mango coulis and velvety crème anglaise.

Rich chocolate sponge layered with maraschino cherries and fine chocolate shavings.

Classic golden milk dumplings soaked in honey and cardamom syrup, complemented by fragrant ginger ice cream.

A celebratory layer cake designed for special occasions, beautifully decorated with delicate icing.

Intense dark chocolate truffle cake subtly flavored with Sambuca Black liqueur.

Warm flourless chocolate cake infused with jasmine tea, accompanied by passionfruit mousse and vibrant raspberry coulis.

Silky baked custard infused with aromatic cardamom, finished with a caramelized sugar crust.

An exquisite sampler platter featuring an assortment of Tamarind's signature desserts, perfect for sharing.

Traditional caramelized basmati rice pudding slow-cooked with milk, crushed almonds, and pistachios.

Tropical coconut mousse filled with dark chocolate ganache set atop a pineapple upside-down butter cake.

Chef's daily special dessert creation showcasing seasonal ingredients and traditional Indian confectionery techniques.

Moist butter cake soaked in a rich blend of evaporated milk, condensed milk, and double cream.

Warm caramelized carrot pudding laced with toasted pistachios and cashews, served with vanilla ice cream and raspberry coulis.

Authentic dense Indian ice cream made from slow-reduced milk, delicately flavored with pistachio or sweet mango.

Tangy South Indian broth tempered with ripe tomatoes, garlic, fresh lemon juice, curry leaves, and crackled mustard seeds.

A hearty Anglo-Indian soup blending tender chicken, red lentils, and garden vegetables simmered with aromatic spices.

Plump button mushrooms stuffed with spiced potato, paneer, and sharp cheddar cheese, roasted in the tandoor.

Succulent halibut filet marinated with mace, green cardamom, coconut, and ginger, gently charred in the clay oven.

Jumbo tiger prawns marinated in ginger, garlic, vinegar, lemon juice, olive oil, and crushed black pepper.

Tender chicken chunks marinated in spiced gram flour, ginger, garlic, and rustic tandoori seasonings.

Chilean sea bass infused with fresh green chili, mint, and coriander, served with a tangy tomato-kokum sauce.

Venison chops marinated in hung yogurt, fiery pickling spices, and roasted chickpea flour, grilled to perfection.

Half portion of tender chicken marinated in spiced yogurt, ginger, garlic, aromatic garam masala, and saffron.

Boneless chicken marinated in spiced yogurt, cracked whole spices, fresh jalapeños, ginger, and garlic.

Tandoor-charred jumbo prawns marinated in spicy chili-garlic paste and herbs.

Skewered ground lamb blended with fragrant mace, garlic, cloves, fresh coriander, and diced bell peppers.

Boneless chicken breast steeped in a silky marinade of hung yogurt, coriander, cream cheese, and carom seeds.

Full portion of roasted chicken marinated in spiced yogurt, ginger, garlic, garam masala, and saffron.

Tender lamb chops marinated in hung yogurt, nutmeg, cinnamon, and rich aromatic Indian herbs.

Marinated paneer skewers grilled with sweet bell peppers and served with a spiced tomato sauce.

Tender lamb cooked in a fragrant, peppery sauce of onions, ginger, garlic, fresh curry leaves, tomatoes, and coconut milk.

Slow-simmered goat on the bone cooked with onions, ginger, garlic, whole garlic bulbs, and coarse black pepper.

Succulent pieces of lamb simmered in a classic fiery Goan curry with vinegar, garlic, and red chilies.

Melt-in-your-mouth slow-braised lamb shank cooked with whole spices, red wine reduction, and rich onion gravy.

Slow-cooked lamb seared in pure ghee with roasted dry red chilies and rich South Indian spices.

Crispy fried golden pastry cones filled with spiced mashed potatoes and green peas.

Savory minced duck cooked with onions, ginger, garlic, and garam masala wrapped in a delicate rice crepe.

Grilled avocado patties spiced with fresh herbs and Indian seasonings.

Pan-seared jumbo shrimp tossed with fresh curry leaves, mustard seeds, and a velvet tomato-cream sauce.

Crispy spiced onion fritters bound in chickpea batter and fried golden.

Classic street food mix of puffed rice, crispy puris, onions, cilantro, and tangy tamarind-mint chutneys.

Crispy flash-fried baby spinach leaves drizzled with sweetened yogurt, tamarind chutney, and mint sauce.

Three pieces of cream-marinated tender chicken bites roasted in the tandoor.

Sweet jumbo lump crab meat sautéed with spicy red chili, garlic, and fresh herbs.

Crispy flour wafers topped with spiced potatoes, cool seasoned yogurt, tamarind chutney, and herbs.

Pan-seared sea scallops dusted with garam masala and lemon juice, topped with toasted poppy seeds.

Crisp cauliflower florets tossed in lemon juice and ginger, finished in a sweet and spicy garlic-tomato sauce.

Pan-grilled spinach and green pea patties stuffed with paneer cheese, seasoned with garam masala and red chili.

Pan-seared chicken morsels coated in fragrant crushed Tellicherry black pepper and curry leaves.

Spiced ground lamb slow-cooked with aromatic cinnamon, cloves, nutmeg, and fresh lemon zest.

Oven-roasted spiced duck breast served in a velvety spinach and tomato curry.

Tender chicken pieces simmered in a velvety, rich tomato cream sauce with butter and fenugreek.

Tender chicken simmered in a sharp, fiery Goan red chili and vinegar sauce.

Spicy chicken curry cooked with fresh grated coconut, fiery Guntur red chilies, mustard seeds, and curry leaves.

Dark meat chicken stewed on the bone with whole spices, onion, tomato, cumin, and coriander.

Char-grilled chicken tikka cooked in a savory, creamy tomato-fenugreek curry.

Succulent chicken chunks gently cooked in a rich, mild saffron and cashew nut sauce.

Vegetarian feast featuring Hara Bhara Kebab, Paneer, Broccoli, Avocado Kebab, Stuffed Mushroom, Jalapeño, Dal Makhni, and Naan.

An opulent seafood medley of Lobster, Shrimp, Scallops, Halibut, and Seasonal Fish, served with Dal Makhni and Rosemary Naan.

A meat lover's platter of Lamb Chop, Tandoori Shrimp, Tandoori Chicken, Malai Kebab, and Tikhe Kebab, with Dal Makhni and Naan.

Grilled chicken over mixed greens with pink grapefruit, roasted beets, goat cheese, walnuts, and maple-apple cider vinaigrette.

Crisp romaine lettuce with grilled asparagus, Brussels sprouts, cucumber, cherry tomatoes, and crumbled feta in zesty lime dressing.

Classic fresh salad of sliced cucumbers, red onions, tomatoes, and green chilies sprinkled with chat masala and lemon.

Sweet and tangy condiment made from ripe mangoes, sugar, and mild spices.

Cool whipped yogurt blended with grated cucumber, toasted cumin, and fresh herbs.

Fresh mint and cilantro puree laced with green chilies, garlic, and lemon juice.

Freshly set creamy plain Indian yogurt.

Crispy sun-dried lentil wafers roasted until crunchy.

Whisked yogurt studded with crispy chickpea flour droplets and seasoned with cumin.

A sampler trio of house chutneys including sweet mango, mint-coriander, and tamarind.

Sweet and sour tamarind reduction spiced with cumin, ginger, and jaggery.

Piquant Indian relish made with pickled green mango, lime, chilies, and aromatic spices.

A side portion of rich, mild cashew and saffron curry sauce.

Side garnish of sliced Onions, Lemons, and Green Chilies.

A side portion of creamy tomato and fenugreek tikka masala sauce.

Fragrant basmati rice dum-cooked with biryani whole spices and saffron.

Long-grain basmati rice layered with spiced paneer cubes, saffron, mint, and caramelized onions.

Traditional Hyderabadi-style layered basmati rice and marinated chicken cooked dum-style with herbs and saffron.

Aromatic basmati rice tempered with toasted cumin seeds and ghee.

Basmati rice cooked with fresh mixed garden vegetables and aromatic whole spices.

South Indian flavored rice tossed with fresh lemon juice, mustard seeds, curry leaves, and roasted peanuts.

Steamed long-grain white basmati rice.

Slow-cooked basmati rice layered with garden vegetables, mint, caramelized onions, and fragrant herbs.

Succulent lamb morsels layered with spiced basmati rice, mint, saffron, and fried onions.

Tender goat meat slow-cooked dum-style with basmati rice, saffron, and rich whole spices.

Juicy tiger shrimp cooked with spiced basmati rice, fresh coriander, mint, and saffron.

Fluffy basmati rice cooked with sweet green peas and mild spices.

Baby Japanese eggplant simmered in a nutty, aromatic roasted peanut, sesame seed, and coconut curry.

Fresh vegetables and paneer cubes stir-fried with ginger, cumin, garlic, and bell peppers in a tangy tomato sauce.

Yellow lentils tempered with aromatic cumin seeds, garlic, turmeric, tomatoes, and dried red chilies.

North Indian style chickpea curry simmered with onions, tomatoes, dry mango, and tangy pomegranate seeds.

Tender okra sautéed with dried mango powder, caramelized onions, and light spices.

Sweet Italian pepper stuffed with spiced potatoes, paneer, cauliflower, and fresh lime juice.

Diced potatoes tossed with crackled cumin seeds, ginger, garlic, tomatoes, and fresh coriander.

Fresh green beans tossed with onions, tomatoes, mustard seeds, curry leaves, and toasted desiccated coconut.

Classic combination of tender potatoes and cauliflower florets sautéed in an onion-tomato gravy.

Cubes of Indian cottage cheese and sweet green peas cooked in a rich, creamy tomato curry.

Fresh paneer cooked in a silky, rich tomato and butter sauce scented with crushed dried fenugreek.

Delicate lotus root dumplings and paneer cheese cooked in a velvety saffron onion cream sauce.

Fresh paneer cubes simmered in a spiced, creamy spinach gravy.

Stuffed paneer triangles simmered in an elegant, rich cashew nut and onion curry.

Signature slow-cooked black lentils simmered overnight with butter, ginger, garlic, and tomato puree.

Whole wheat layered flatbread flavored with dried spearmint and brushed with butter.

Soft tandoor-baked flatbread stuffed with sautéed wild mushrooms and drizzled with white truffle oil.

Leavened tandoori bread stuffed with spiced chopped red onions and black pepper.

Traditional soft and pillowy leavened flatbread baked in the clay oven.

Clay-oven flatbread stuffed with grated cheddar cheese and tender broccoli bits.

Golden, deep-fried puffed whole wheat bread.

Freshly baked naan bread sprinkled with fragrant rosemary and brushed with olive oil.

Rich naan stuffed with cream cheese, cilantro, jalapeños, and bell peppers, served with tadka yogurt.

Unleavened whole wheat flatbread baked in the tandoor.

Whole wheat flatbread stuffed with seasoned mashed potatoes and herbs.

Soft tandoori naan topped with freshly minced garlic and cilantro.

Multi-layered whole wheat flatbread baked crisp in the tandoor.

Succulent lobster meat sauteed with onions, ginger, garlic, shiitake mushrooms, and a white wine reduction.

Fresh seasonal fish filet simmered in a spiced coconut and tamarind South Indian curry sauce.

Dover sole fillets layered with aromatic spices and slow-baked in a traditional clay pot with rich pasanda sauce.

Prawns cooked in fresh coconut milk with green chilies, ginger juice, lemon, curry leaves, and mustard seeds.