Indian and South Asian
The menu boasts a wide selection of dishes incorporating traditional curries and more unusual specialities. Shueb wanted a distinctive, original name for his restaurant and his desire to provide something out of the ordinary extends to the range of imaginative dishes on offer. We chose drinks and tucked in to poppadoms and chutneys while we made our selections. For starters we shared the dal piaza - moreish clusters of lentils, onions and chillies in herb batter. These came with salad and a homemade sweet and sour dip. Apparently it takes three to four days to prepare this sauce, blending tamarind and spices - truly time well spent as the result is sublime.
For my main course of chicken murgh zeera - marinated chicken cooked with roasted cumin seeds - I was asked to specify how spicy I would like my dish. Cooked perfectly to order, the large succulent pieces of spring chicken had a wonderful zing - the secret, according to Shueb, is in the timing of when you add the cumin. Meanwhile, my companion's tamarind lamb was gloriously tender, both sweet and fiery. As accompaniments we shared pilau rice, peshwari naan and a sumptuous side dish of mushroom bhaji. Tempting desserts included refreshing sorbets and ice creams as well as traditional Indian delicacies, although we were too full to even contemplate ordering one. For a special occasion you can pre-order kurzi - chicken or lamb dishes marinated for at least 24 hours. Served with a selection of starters, side dishes and rice accompaniments they would make the perfect celebratory feast for a large party to share.
Shueb was wise not to choose an ordinary name for his restaurant - Tamarinds is a wonderful place serving extraordinary food.