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"Deservedly popular for over a decade, this regal Mayfair milestone serves the who's who with nouvelle Indian fare. Highly helpful waiters will guide you through the wonderfully spiced, simultaneously earthy and ephemaral dal dishes"
Zagat survey 2008
Alfred Prasad's "refined" dishes - "cooked perfectly and presented immaculately" - still win rave reviews for this "stylish" Mayfair subcontinental (London's original 'haute Indian')
Hardens guide 2008
"A Jewel in the crown of Mayfair"
Zagat survey 2007
"Alfred deserves the widest recognition. A lot of people
take Indian food for granted, but this man is always pushing the
boundaries, seeking out new spices and combinations."
Gordon Ramsey, Saturday Times Magazine
"This is still one of the most enjoyable Indian restaurants
in London."
Harpers & Queen
"This spacious and stylish Mayfair basement maintains a high
standard of sophisticated modern Indian cuisine."
Hardens Guide 2005
"Dignified and luxurious, this elegant basement restaurant
is synonymous with quality cooking, superlative service and a choice
selection of wines."
Time Out Eating & Drinking Guide
"Tamarind continues to impress with its discreet dining room,
intelligent, subtle cooking from Alfred Prasad, and seamless service
under Rajesh Suri."
Terry Durack, Independent on Sunday
"Suave manager Rajesh Suri is helpful and charming to everyone."
Harpers & Queen
"He’s a suave, sophisticated, smooth operator; a lounge
lizard who is nothing short of being a legend in his and other people’s
lunchtimes."
Mathew Moggeridge, Hotel & Restaurant
Magazine
Some love Tamarind's subterranean room, others loathe it. But
whatever you think (we're smitten), the food at the Michelin-starred
Indian gets better and better. Wearing the whites is Alfred Prasad,
who took over the baton when Atul Kochhar left to open Benares.
Seafood moilly (stew) and rabbit cooked with pickling spices are
among his triumphs. Service stays completely on track thanks to
long time general manager Rajesh Suri, who is better looking and
better connected than many of the famous customers.
Tatler Annual Guide
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