Description
Shachi Mehra, Tamarind of London’s chef, dabbled at restaurants in Palo Alto and New York before landing the gig here. Her curries—from the deep-tomato tang and sweetness of her butter chicken, to a prawn dish coated with red pepper reduced to a powerful paste, to one in which soft fillets of fish melt into a gently spiced coconut gravy with kokum, a sour fruit as prominent to Goan cuisine as seafood—are flavor bursts of the kind the restaurant’s piddling serving of basmati rice can’t ever hope to parry.
