New York may have as many Indian restaurants as it has taxi cabs, but few hit the target like TAMARIND. Its hip decor strikes a balance between minimalist design and comfort. Memphis chef Raji Jallepali-Reiss has taken a fresh look at India's best dishes, sculpting them into the likes of crispy fritters made with spinach, bananas and homemade cheese; shrimp in chili-Marsala sauce; and Cornish game hens glazed in tamarind sauce. It's a passage to a new India.