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Owner Avtar Walia created a sophisticated, warm and harmonious setting for Tamarind in New York City's bustling Flatiron section to reflect the diverse foods of India's regions when he opened his trend-setting restaurant in January 2001. He selected the name Tamarind for his first solo restaurant venture to showcase the versatility of a beloved ingredient, one that is familiar and used extensively in the preparation of the subcontinent's cuisine.

Instead of concentrating on one of India's many cuisines, Mr. Walia offered a wide range of dishes featuring unique and seductive spices and unusual ingredients prepared by a team of expert, dedicated chefs.

Tamarind's cool and elegant space with its vibrant modern look coupled with subtle traditional elements, was quickly embraced by New Yorkers and visitors from around the United States and countries abroad. Eleven years later Tamarind continues to please.

It occupies 4,500 square feet in a former Woolworth company warehouse, with seating for 130 people.

An inviting bar at the front of the restaurant facing East 22 Street has its own dining area. Tamarind's mid-section is the setting for a large, glass-fronted tandoor kitchen with more seating where diners watch chefs preparing their food using three 435 degree ovens. In back is the venue's large kitchen with its own chef brigade.

The main dining room features much sought-after private mahogany booths with curved banquettes, arranged around the perimeter of the skylight-lit room to give the effect of houses on an Indian village street. They are screened from one another by anchored translucent fabrics. The center of the room was designed as a town square. Overhead are elegant silk custom lighting fixtures and on the walls colorful framed fabrics and recessed mirrors. More Indian artifacts are on display.

Adjacent to the restaurant is the serene Tamarind Tea Room, a comforting place to relax and linger over lunch or afternoon tea.