The highly acclaimed Tamarind Bay, located in Harvard Square, just opened another restaurant in Washington Square. Since it's a walkable distance from Cleveland Circle, I decided on a nice evening to give it a try.
As soon as my fellow diner and I walked in, we knew this was not going to be the typical Indian restaurant. The first clue was the lack of aroma that usually hits you before the door closes behind you. The modern, trendy decor did not seem to match the ethnic food we were prepared to enjoy. Looking around, there are no relics on the walls, paintings, or crafts. The only focal point is the bar, which is both well-lit and well-stocked. The walls are a slate blue, providing a beautiful contrast to the dark, rich wood floors. The ambiance on the whole, however, is a bit awkward. The square room is filled with many square tables side by side and lack any feeling of intimacy. There was faint music in the background, not loud enough to compensate for the chatter in the room.
When I looked at the menu, I was surprised at the limited selection. Tamarind Bay does not offer the traditional curry bowls or chicken tikka masala, but attempts to be a little more eclectic and sophisticated. As a result, I was completely lost about how to order. The menu features many seafood dishes, from prawns to salmon to shrimp, and an array of vegetarian entrees, with lentils and chickpeas as a source of protein, all prepared with Indian spices and sauces.
The wait staff was still learning the ropes and could not offer much meaningful guidance, the only significant indication that the restaurant opened only a few weeks ago. I was conservative in ordering, unsure of the spices and how the unusual combinations would taste. For an appetizer, we ordered Lamb Sheek, which was essentially pieces of lamb with an accompanying sauce. The lamb was not all that tender or appetizing; only the sauce made it slightly desirable.
I was really looking forward to the entree, Matki dum murgh, which is cubes of chicken marinated with mint and yogurt, cooked in cardamom and javitri spices. It came served in a bowl with a delicious piping hot orange sauce that was extremely tasty, however I was disappointed by the chicken itself. Like the lamb, the chicken was tough, and I thought we were slightly shortchanged on the portions for the price ($15.95). Also, the dish, which was primarily sauce, did not come with rice, so we had to order it separately. The best thing on the table was the garlic naan we ordered to go with our meal, which was served fresh out of the oven and topped with large chunks of garlic.
Not surprisingly, we opted to cut our losses and skip dessert. Although Tamarind Bay has won a variety of awards for its Harvard Square location, the one in Brookline does not seem to be on par. I would pass on this restaurant in favor of the more traditional, inexpensive, Indian dining options in the area. D+
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