This NYC Restaurant Is Taking Diners on a Culinary Tour of India-One Region at a Time

"India is a country with countless regional specialties, each with its own history, culture, and unique use of spices. I wanted our guests to experience that variety and feel as though they were traveling across India one meal at a time."

"I wouldn't say it was 100 percent on the nail for Odiya food, as no single menu can capture the full depth of Odia cuisine, but it was a meaningful and thoughtful representation-and that's huge. Odia food is still underrepresented in restaurants, so seeing a seasonal menu"

Indian cuisine varies widely across states and regions, shaped by geography, climate, and centuries of tradition. Tamarind in Tribeca has offered a monthly regional lunch series since 2010, and in 2025 the program sharpened its focus on regions rarely represented on American menus. The service aims to present regional specialties and the distinct use of spices while keeping meals affordable. An Odisha-themed menu included chingri malai, aloo chop, tawa macha, and chenna tarkari, offering diners a meaningful representation of eastern coastal dishes despite the impossibility of capturing any cuisine's full depth in a single menu.

Read at Travel + Leisure