Media Coverage
Our Presence in New York’s Media
Media Coverage and Awards
Forbes
There’s a reason why Tamarind has been going strong for more than 20 years and attracts both devoted regulars and new fans.
Peachy Picks Tamarind Our Coverage Sponsored by The Giving Back Foundation
The Giving Back Foundation, with operations in New York, London and Hong Kong, is a 501(c)(3) operation, with special emphasis on education and women and children in need.
Zagat Survey
Tamarind is listed as the top Indian restaurant in the guide.
January 2013
The New York Times
International Herald Tribune
Global Edition
Shivani Vora, India Ink column
February 2013
New York Post - Steve Cuozzo
Something New From the Grub Continent
The New York Times - Sam Sifton
A Sleek Setting for the Flavors of India
Bob Lape's Dining Diary on WCBS Newsradio
The New York Times - Florence Fabricant
Pairings: Murg Malai Kebab
Hospitality Design magazine
Indian Cool On Line Version
The Wall Street Journal
Sumathi Reddy A Passage to India
Village Voice - Sarah DiGregorio's Top 10
No.I Tamarind Tribeca
Top Indian Restaurants
Number One, Tamarind Tribeca, “massive expansion of the Flatiron original” and Number Two, Tamarind, which “serves refined takes on classic cuisine.”
January 2011
Eater - Greg Morabito
The Ultimate Non-Rip Off Guide to Valentine's Day Dining
Number One, Tamarind Tribeca, “massive expansion of the Flatiron original” and Number Two, Tamarind, which “serves refined takes on classic cuisine.”
January 2011
Huffington Post - Sheila Marikar
Tamarind Tribeca: The Indian Foodie’s Mecca
Gothamist - John Del Signore
Tamarind Tribeca Opens With Lots of Sunshine
The New York Times- Elaine Louie
Diner's Journal
The Temporary Vegetarian:
Saag Aloo, Spinach with Fried Potato Balls
“Julia Moskin, a reporter in the Dining section of The New York Times, walked up to my desk, with a glint in her eye, and said,”I have a dish for you!” “I perked up.” “Saag with some kind of fried, spiced potato balls on top— like Tater Tots,”she said. The dish was subz saag which she had at Tamarind Tribeca in Manhattan. It was a mix of mustard greens, broccoli rabe and corn with alluring potato balls. Called aloo kofta, the golden, deep-fried mashed-potato balls are gently spiced with garlic,ginger,chili, turmeric, and lemon juice…” April 2011
New York Journal
Tamarind Tribeca
The L Magazine -Kara Zuaro
Downtown Dal at Tamarind Tribeca
Metromix
Tamarind Tribeca
Time Out New York
Food Porn: 100 Best Dishes and Drinks
Punjabi Mutton at Tamarind Tribeca
The Sifty 50 (App)
Sam Sifton, restaurant critic, shares his 50 favorite restaurants among them Tamarind Tribeca.
The Architects Newspaper - Rebecka Gordan
Among Tamarind Tribeca design highlights are intimate booths tucked under a glass-lined mezzanine and teak banquettes offering semi-private spaces along Franklin Street. Lighting includes “custom silk lampshades trailing amber beads and yellow LED fixtures recesssed in the ceiling.”
June 2010
