tamarind

tamarind is a good qualityindianrestaurant, serving well prepared classic dishes such as murgh makhani, lamb biryani and so on.

we had very good starters - grilled jumbo prawns which were packed with spice and a nice grill flavour, and some delicious scallops.

for mains, we went for the classics above and the hyderabadi lamb shank, which was good (but i've had better). the butter chicken was really very good, though!

the pistachio kulfi was nicely served and very rich and dense.

service was professional and very attentive (sometimes perhaps too attentive, as in rushing to refill our glasses all too often)

this is a relatively good value for money michelin star restaurant: the bill came to £200 including service charge for the three of us (but we didn't have wine).

tamarind was one of the firstindianrestaurant to receive a michelin star rating. went their for my partner's birthday.

we ordered a veggie kebab with fig chutney filling as starter which was really good. the spicy outer layer with slightly sweet filling was a pretty good combination.

for the main course we had butter nan with methi makana paneer, which i liked. though for gravy it had coconut milk, which my partner didn't enjoyed much. the veggie amount was pretty good, easily sharable between 2 ppl.

at the end, they offered a complimentary strawberry birthday cake which was perfect!

overall a good experience.

minor complaint: the server removed the starter plate while we were still eating from it. he should have asked.

the food was beyond awful. anyindianfood lover planning to go please don’t, you are first going to regret the food you ate and then the money you spent on it.

yummy yummyindianfood made and served freshly at the most reasonable prices, optimal hygienic conditions and punctual and prompt service too.

laughing stock! michelin chef is accused of using knorr chicken cubes to flavour his acclaimed dishes… even in vegetarian meals

• karunesh khanna admitted using shop-bought chicken stock to flavour dishes

• the executive chef used knorr cubes in his vegetarian and vegan dishes

• revelations emerged during an employment tribunal case brought by an assistant manager who lost his job after he alerted bosses

by michael powell for the mail on sunday

published: 00:10, 23 june 2019 | updated: 00:39, 23 june 2019

his haute cuisine curries have delighted david beckham and charlize theron, but michelin-starred chef karunesh khanna has admitted using shop-bought chicken stock to flavour his acclaimed dishes.

the executive chef of the upmarket tamarind chain ofindianrestaurants also allegedly used the knorr cubes in vegetarian and vegan meals but failed to tell customers that they contained meat, according to legal papers.

after six staff members complained, mr khanna – who trained at the dorchester, four seasons, the ritz and claridge's hotels – told one manager: 'guests don't need to know.'

 

his haute cuisine curries have delighted david beckham and charlize theron, but michelin-starred chef karunesh khanna has admitted using shop-bought chicken stock to flavour his acclaimed dishes

the revelations emerged during an employment tribunal case brought by an assistant manager who lost his job after he alerted bosses about the use of the cubes.

the tribunal heard that when the row reached tamarind director fateh dhaliwal, he backed his chef and said: 'those members of staff need to be phased out.'

mr khanna admitted he used knorr stock while working at tamarind kitchen in soho while the flagship tamarind mayfair restaurant was undergoing refurbishment last year, according to the documents.

assistant manager mafis ali raised concerns with a sous chef about the use of the stock on june 4 and asked that the correct ingredient information be provided to the waiters.

 

the executive chef of the upmarket tamarind chain ofindianrestaurants also allegedly used the knorr cubes in vegetarian and vegan meals but failed to tell customers that they contained meat, according to legal papers

but when mr khanna refused, mr ali emailed all the senior chefs saying that guests were being deceived about whether dishes were truly vegan or vegetarian.

he also raised concerns that the secret use of the knorr cubes meant that the dishes would not be suitable for strict muslims because the stock was not halal. the email was ignored, and on june 18 six members of staff confronted restaurant manager shoaib malik and demanded that he speak to mr khanna.

but the top chef 'made it clear that he was not going to disclose the use of knorr chicken powder to guests', prompting mr malik to resign in disgust, the tribunal heard.

 

after six staff members complained, mr khanna – who trained at the dorchester, four seasons, the ritz and claridge's hotels – told one manager: 'guests don't need to know.' pictured: inside tamarind in london

 

mr khanna admitted he used knorr stock while working at tamarind kitchen in soho while the flagship tamarind mayfair restaurant was undergoing refurbishment last year, according to the documents

 

the top chef 'made it clear that he was not going to disclose the use of knorr chicken powder to guests', prompting mr malik to resign in disgust, the tribunal heard

mr dhaliwal made mr ali redundant two weeks after the bust-up. an employment judge has now ruled that mr ali was unfairly dismissed.

the judge said mr dhaliwal 'didn't want anyone interfering with kk's [karunesh khanna's] cooking as it was so important to fd [fateh dhaliwal] to have a michelin star chef for the refurbished restaurant'.

mr khanna still works for tamarind at its flagship mayfair restaurant, which reopened in december last year after a multi-million-pound refurbishment. a tasting menu, paired with wine, costs £114 a head.

finally find an perfectindianfood there, perfect place forindianfood
peshawari champen and kebab selection are soo delicious and mouth watering the spices engraved in there was too perfect.ghost dum biryani was good

ideal rating - 3.5 / 5

i wanted to visit anindianrestaurant which has been awarded a michelin-star. so during my trip to london. i happen to shortlist this place. i visited here with my father on a weekday evening with prior table booking.

the lady at the reception greeted us with warmth. she took our belongings and kept them in a baggage storage room. later she directed us to our table. the dining room decor is gold and extravagantly flashy. all in all, the service is okay, quite attentive but fell short of passion at the same time.

coming to the food, we ordered a paneer tikka masala, dal tadka and garlic naans. the food was decent, nothing extraordinary about it considering that it was the firstindianrestaurant to win a michelin-star. for drinks, we had a virgin mojito and cotes du rhone. both were good. when it was the time for billing, they charged for one dish incorrectly. after some hassle, they corrected it. was it a genuine mistake or their new way of overcharging and making money, who knows?

overall, tamarind gave us no reasons to return but maybe worth visiting once!

awesome experience... amazing food... must have food once if anyone lovedindiancuisine... enjoyed a lot with family. but book a table first or you have to wait a long.

it was not at all what we thought it would be, firstly it was not a pleasant michelin dining experience! they made us(two of us) sit at the corner in front of the kitchen, this was a big turn off! food quality is ordinary- can be much better in some of the other restaurants; if you fancyindianfood, surely, this is not the best choice! i would definitely not be spending 100 quids on this place again!

at the time of writing this there are currently (from memory) 4 halalindianrestaurants that have been awarded a michelin star. benares, gymkhana, trishna and amaya that i have been to, all of which varied in standard, quality, taste and quality with gymkhana being my favourite among the list. tamarind was the last place i needed to tick off and being my birthday i was treated to a birthday dinner.

i have walked past tamarind many times when popping in to murano. i have always been curious about the restaurant – a michelin starredindianrestaurant which caters to the mayfair crowd. michelin are not the most reliable when it comes to the awarding of stars to non-european cuisine. for example, i find michelin’s rating of chinese restaurants both in the uk and in hong kong all over the place. similarly, the michelin starredindianrestaurants in london while tasty all share a similar trait – they are all smart establishments and very expensive. perhaps i am not experienced enough withindiancuisine, but the food does not seem any more impressive than the less fancy places like madhu’s or brilliant. in fact, in most cases, i feel the spicing is often toned down in the michelin starred places.

really top notchindianfood and it's presentation giving me food orgasams and it's so good feel like not to touch it coz it's like painting on a plate

it is difficult to write a review for this place. the food is good. it is comparable to the topindianrestaurants in london like amaya. the decor and ambience is also pleasant and simple. the main issue with this place is the service. the service is almost arrogant and tries to be smart on customers. they have head waiters who take orders and bring bills while the waiters only bring food and clear tables. they have only 2 head waiters so when the place is busy no one pays attention to the customers.
when we were sat down the head waiter asked us if he should arrange the dinner! (we were only three) or whether we would like to have a menu (is that a question?). i like to check the menu and while i may ask for recommendations i don't like someone else to choose my food. so when i said we would like to see the menu the service went down the drain from there. no attention at all. we had to call few times for anything including placing an order! we had to call three times to get the dessert menu and when it was given to us no one came to take the order after waiting for 15 minutes. finally we asked for the bill and decided to leave without ordering any desserts. when the bill arrived we realized why they are hesitant in giving out the menu. they had charged us for dishes that we didn't order no had. after we complained they removed the items without even apologizing. it seems that this is a usual practice. so one has to be very careful here.
will i come back? i don't think so. service is an important element of a dining experience and this place definitely lacks it.

the setting in tamarind is exotic and sets the scene for a michelin starindianfood experience. poppadoms were brought to the table with a selection of chutneys and it was a great start. poppadom texture was light, crispy and non greasy. the chutneys were based off berries, tomatoes and chillies and i was positively addicted to them.

the waiter was smart to suggest a mixed selection of entrees which were broccoli cakes, lamb chops, tiger prawns and grilled chicken. i enjoyed the lamb chops as the meat was tender and the tiger prawns still had a little bit of a spring to each mouthful. i wasn't quite a fan of the broccoli cake as i felt it was tasteless and the texture was sticky. we also had the papdi chaat which was somewhat like a deconstructed samosa. i loved the blend of the berries and yoghurt which accompanied this dish, it was refreshing.

as we were already quite full, for mains, we had the lamb briyani. it came in a unique golden pot with a puff pastry/naan top and with the steaming rice inside. not particularly impressed with the puff pastry top but the basmati rice was fluffy and warm, accompanied with a moist curry and tender pieces of lamb. it was flavourful but balanced. i could taste all the spices in the dish but nothing was too overpowering.

overall, it left me with a good impression of how goodindianfood should taste like but i wouldn't say that it knocked it out of the ballpark.

one of my favourite place. this michelin starindianrestaurant has taken food and service to next level. we ordered biryani and prawns which was mouth watering.

will visit again.