At 25, Tamarind Remains Tribeca’s Quiet Indian Fine-Dining Anchor

New York’s Indian dining scene is having a moment, with new openings drawing buzz and attention across the city. But in Tribeca, one restaurant has been doing the work of South Asian fine dining for a quarter century, and by Eater’s account, it still flies somewhat under the radar.

Tamarind, owned by Avtar Singh Walia, turned 25 this year. According to Eater’s Dining Report, the restaurant first opened in Flatiron in 2001, expanded to Tribeca in 2010, and closed the original location in 2013, leaving Tribeca as its home. Eater also notes that New York-born-and-raised singer-songwriter Kelis is a fan of the cooking there.

The room itself is a major part of the appeal. Eater describes the space as stunning and enormous, spread across two floors and 11,000 square feet, a rare amount of room for a Manhattan restaurant. Seating options include the bar and free-standing tables, both small and long. The reviewer’s tip is to ask for one of the luxe booths, which the piece says feel like a private nook, a useful detail for anyone planning a quieter dinner in a dining room of this size.

Service earned a small but telling note. Eater’s writer singled out the way the staff wrapped leftovers in plastic wrap to prevent leaks and spills, the kind of practical courtesy that matters to anyone carrying a takeout bag home on the subway.

For those who want to try the restaurant without committing to a full dinner, Eater points to the daytime prix fixe lunch. It features a different regional Indian cuisine each month and costs $43, with an a la carte option also available. The rotating format offers a way to explore the breadth of Indian cooking, which varies widely from region to region, over the course of a single meal rather than a single menu.

The Eater piece is part of the outlet’s Dining Reports series, which offers a firsthand account of a recent visit, covering atmosphere and standout dishes. The framing of this one is a reminder that as newer Indian restaurants draw crowds, the established ones deserve a second look. A restaurant that has survived 25 years in New York, through a move, a closure of its first location, and a changing neighborhood, has earned some attention of its own.

For a Tribeca outing this fall, Tamarind offers a simple proposition: a large, comfortable dining room, a lunch deal tied to a single region each month, and a quarter century of experience behind the stove.