The first time I heard the word Tamarind, my inference was ‘An Indian Place’. Last Friday, I learned it was a multi-cuisine spot specializing in food and spirits alike. Housed in a villa with striking exterior features, adjoined by a glass-house of a lounge and tables arranged around a lawn boasting cedar bonsais, it has a strikingly welcoming entrance. The ample parking space is a relief to the 4WD urban diners.


5 Ws

Where’s it located?
Sanepa, on the turn that leads to Gyan Mandala
What to wear?
Formals for the lounge, anything for the outdoors
Why drop in?
The light food and enchanting Friday music
When to visit?
Lunch to bask in the sun, afterwork drinks and dinner
How much to carry?
Three thousand for two with happy hour drinks and taxes

My lone dining experience (after a really long time) started with the Seafood Clear Soup, a suspension of broccoli, carrots, black mushroom heads and weeds. The seafood gives off a surprisingly burnt taste which is welcome to the palate. The soup is essentially clear without floury intervention. The greens are crunchy – expected of course, though a rare find for Kathmandu. How did I forget, it’s not Kathmandu.

The goat cheese salad comes without much of what should have been a dressing – either light or heavy – but has in itself a light seeped-in flavor that is rather amusing. In fact, the medley of red and green lettuce with tomato slices, olives and sultanas is in itself a heady alternative rendering all sorts of desirable flavors. The sultanas offer a twist – unusual, novel and amusing.  

Stuffed Chicken made for my main course – a beautiful presentation with an artificially injected bone into a corner of the hunk. The stuffing was loudly herbaceous thanks to the pronounced presence of finely chopped broccoli and complementing greenery. The reduction sauce was rich in flavor and the heart-shaped twin lumps of potato mash were neutrally luscious and smooth in texture.  

I take this opportunity for a verbose applause of the standard of service at Tamarind. With a view of the almost-full occupancy that Friday evening, the neatness and the pace with which the service was provided were well above average. In a world of scarcities, the greatest management talent is in getting the work done without sounding rude to the people you snatch resources from. The bespectacled Maitre D’ therefore is awarded my Order of Merit for his extraordinarily subtle skills and detailed attention to work.

My Verdict
For me, first impression is not the last impression – it is the best impression (you can make). Blow your chances and the diners won’t return, blow your diners and the chances of them returning multiply. Random eat-outers don’t graduate into patronage just like that and that is where attention to details comes into the scene. Professionalism meets personalization and good food meets great service into the making of a great place altogether. After all, an edge is no piece of cake; it’s a brittle line to keep standing stable on.!

Furnishings   Departure from the regular, properly arranged
Ambience   Well used space – warm and sophisticated
Cutlery   Functionally diverse, not that opulent though
Service   Utterly professional
Restroom   Spacious and noise-proof
My rating   That’s enough