Indian: When it debuted in Flatiron, Tamarind changed perceptions of what a modern Indian restaurant in New York could entail. Crisp white linens, soft lighting, and service so attentive it could make the staff of the Four Seasons (discreetly) blush, the restaurant was a bold departure from the fast-food vibe and fluorescent bulbs of the (admittedly delicious) takeout joints in nearby Curry Hill. Now, at the locations in Flatiron and TriBeCa, well-dressed groups of business associates, couples celebrating anniversaries and multi-generational family outings gaze at the glass-enclosed tandoor kitchen while enjoying dishes like fresh shrimp in a cumin-spiked coconut sauce, apricot-stuffed grilled lamb and crispy fritters with whole spinach, banana and cheese.
Asian: Fashionably dressed with stark white walls, stained hardwoods, earthen accents and pendant lighting, this high-end Indian restaurant appeals to a cross section of neighborhood folks and hip, young professionals. The kitchen looks to the regions of Punjab, Hyderabad, Goa, Madras, Lucknow and Calcutta for inspiration. The result is an exceptional array of dishes that incorporate everything from gosht (lamb and goat) to samundri moti (fish and seafood). NB If you're looking for a different type of late afternoon nip, the neighboring tea room features Indian specialties like ajwain biscuits as well as sandwiches, pastries, and several varieties of hot tea. TRAIN: N, R, 6 to 23rd St