Tamarind Restaurant Menu

A flowing, medium strength sauce cooked with pineapple

A Parsee dish originating from Western India A combination of lentil sauce with pineapple, producing a sweet, sour and slightly hot sauce.

A fairly condensed tomato and onion sauce with a squeeze of fresh lemon. Fairly hot, with a sweet and soup finish.

Tomato and onion sauce, simmered for considerable amount of time until the meat is tender and the sauce is well reduced.

A specialty originating in the mountainous province of Kashmir. A rich bhuna style sauce, complemented by a garlic, tomato, onion and coriander sambal.

Crisp, chunky cut onions and capsicums dressed in a reduced strength onion gravy.

Sauteed spinach and garlic blended with a reduced sauce.

Very rich in taste, served usually at a medium strength. Cooked and served in an iron dish.

Meat or Vegetable

Combination of saffron, and mixed nuts with a velvety cream and yoghurt sauce, A good introduction to indian food.

Mushroom sauce of a complex nature, an explosion of flavours releasing at first a mellow sweetness promptly followed by a subdued kick of spice and finished off by a pleasurable tang.

Mixed peppers and onions in a medium strength sauce finished off with crunchy green chillies. A firm favourite for one who prefers a more challenging dish.

Char-Roasted meats cooked in a fresh garlic sauce with coriander leaves and crisp fresh chillies.

A classic Sylheti favourite. Succulent pieces of lamb or chicken in a medium strengh yoghurt and podina sauce producing a sharp, mint-like finish.

Strips of tandoori chicken laced with a silky plum tomato and makhon sauce. A refined and elegand dish.

Cooked in a karahi with fresh garlic, ginger, herbs, sliced onions and capsicums