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Tamarind (it has no connection to its Michelin-starred namesake in London) first opened its doors in the early 2000s with a fantastic Pan South Indian menu, and Chef Sandaran Kannan (of ITC Dakshin) at the rudder in its kitchen. Three years later, after a brief hiatus, they returned at a new address with a reinvented menu (the old favourites in place, plus new additions); this time, the menu packed in an elaborate North Indian section for the less adventurous diner. The setting here is distinctly southern, complete with vintage wooden furniture, ornate Chettinad pillars, dazzling Tanjore paintings and specially commissioned oil paintings. However, Tamarind’s chief draw is its selection of non-vegetarian specialties from all four states down south – Kerala-style chilli crab and meen moilee to fiery Andhra specialties such as kodi vepudu and royalla eguru (prawn curry) and popular favourites such as Chettinad chicken and Coorg chicken fry (one of the best sellers). Tamarind’s Bengali owner ensures that all spices are imported from South India and the food is as authentic as the local palate would allow. Try the Veinchina Mamsam (Andhra-style mutton cooked with onions and tomatoes), a signature dish from the original menu, or go for the lighter Malabar chicken curry paired with flaky Malabar parathas or soft appam.