Building Tamarind cost a cool five million, and it shows: every inch of this soaring Tribeca space gleams with grandeur. With its classic façade, sweeping ceilings and marble bar, the restaurant feels like a time capsule from an era when dining rooms were meant to impress. The open kitchen still turns out refined, region-spanning Indian cooking with an assured hand. From smoky prawns straight from the tandoor to fragrant chana pindi and the indulgent malai naan, the menu balances familiarity with finesse. Service is smooth and professional, and the dining room hums with a calm, urbane energy, proof that Tamarind continues to define Indian fine dining in New York with polish and pride.