Mr Sloan, Restaurants

Tamarind of Mayfair

Tamarind of Mayfair is the first fine dining Indian restaurant in the world to have been recognised with a Michelin star and it remains as one of only six to hold the accolade. This subterranean restaurant is sophisticated and stylish serving food with rare flavours.

Tamarind’s dishes are derived from traditional Moghul cuisine where fish, meat and game are cooked in the authentic tandoor oven style of North West India. At Tamarind of Mayfair food philosophy is driven by a desire to present the eclectic and expansive Indian repertoire, bursting with flavour and originality, as a multi-sensory dining experience.

The SLOAN! Review

Upon arrival at Tamarind of Mayfair we entered the elegant, gold-accented dining room and straight away knew this was going to be a culinary dining experience with a difference. We were greeted by very attentive waiting staff who sat us down and put napkins on our lap. We were also given a glass of champagne which we enjoyed whilst we soaked up the electric atmosphere and perused the a la carte menu.

To whet our appetites we were given some Pappad with a trio of home made chutneys. These were very different to traditional chutneys given in UK Indian restaurants and set the tone for the taste explosion we were about to sample.

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To start we were presented with Chicken Malai, the tenderness of which made the dish so light and fragrant a definite must to order. The plate was also adorned with a succulent lamb chop that had been marinated in fresh raw papaya which contains Papain and other proteolytic enzymes which helps create the juiciness savoured in the lamb. The king prawn held its own amongst the other two meats, the flavours richly infused throughout.

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The Papdi Chat contained a delightful combination of chickpeas, wheat crisps, yoghurt, blueberries and tamarind chutney.

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This was an authentic Indian dish served to perfection and beautifully presented.

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Having mentioned how much I liked monkfish our delightful waiter brought over a tasty bite. The monkfish was marinated in tumeric, mustard, dill leaves and ajwain. Oh to be able to make this at home.

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With our senses already delighted by authentic flavours of India, we tucked into Malabar Prawn, cooked in onions, chilli, fenugreek seeds and coconut.

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Fragrant saffron rice accompanied the Malabar Prawn curry.

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We were also served with beautifully lightly crisp naan with a stuffing of dates, coconut and poppy seeds.

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My dining companion ordered the Lamb Shank with tumeric, yoghurt, and a secret blend of freshly ground spices. The meat was soft and tender, full of richness of flavour yet allowing the lamb meatiness to seep through.

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I’m not sure how we found room but we indulged in Carrot Halva for dessert as part of the chef’s selection of desserts.

Tamarind 16Also on the plate was the sweet and sticky Galab Jamun.

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Not forgetting some delightful kulfi, which came in both mango and pistachio flavours.

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The dessert plate was artistically presented and it was the perfect end to a gorgeous meal. Tamarind of Mayfair comes highly recommended and if you enjoy Indian fine dining of Michelin star quality you will definitely not be disappointed.

Tamarind of Mayfair
20 Queen Street, London W1J 5PR
020 7629 3561
www.tamarindrestaurant.com

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