Tamarind

A stunning spin-off of the original Tamarind in the Flatiron District, the Tribeca location convincingly draws from all corners of the subcontinent with its sprawling menu. Beyond the requisite chicken tikka masala (one of the best we’ve had), the dishes delight at every turn: A lamb appetizer (Nizami Keema) combines tender grilled strips with soft minced meat and pillowy nan, while Punjabi Mutton—actually made with goat—falls off the bone in a rich, vibrant curry. But the most consistent pleasures come out of the twin tandoor ovens, visible from the main dining room; superlative lamb chops—tangy, spicy and tender—and moist sea bass slathered with thick yogurt and a subtle blend of roasted spices that enriches the flaky fish without overwhelming its delicate flavor.