Tamarind of Mayfair Introduces New Dishes for Valentine's Day

Tamarind of Mayfair in London introduces a carefully selected three-course menu for Valentines Day, which features a range of new dishes especially created by Director of Cuisine Alfred Prasad to provide diners with a special experience for Valentine’s Day. 

The meal, priced at £72.00 per person (£62.00 for vegetarian option), includes a glass of Theinot Brut N.V. Each course will be presented and introduced to each table by the expert dining team. This fine dining experience, within the intimate and plush Mayfair setting, makes for a perfectly romantic occasion. 

To enjoy this special day at Tamarind of Mayfair, please contact the reservations team on 020 7629 3561, or reservations@tamarindrestaurant.com. 

Valentines Menu

• Seared scallops flavoured with mixed peppercorns, fennel and star anise; topped with oven roasted peppers; spiced tomato chutnye
• Tandoor grilled lobster chunks marinated with yoghurt, paprika, ginger, green mango, and ajwain seeds
• Spiced crab meat cakes with corn kernels, potato, chilli, coriander and lime leaf; mixed berry chutney
• Roast lamb cutlets marinated with ground spices, malt vinegar, and peppercorns on asparagus and burnt chilly mash with sauce Roganjosh
• Boneless chicken in an aromatic sauce with green chili, ginger, ground almond, and spices; finished with fresh coriander

Served with:

• Broccoli, shiitake mushrooms, sugar snaps, red peppers, and baby corn tossed with cumin and crushed black pepper
• Diced aubergine in onion-tomato masala flavoured with spices and nigella seeds
• Braised basmati rice with spices and saffron
• Date & poppy seed Naan / Pudhina Paratha
• Chocolate fondant & pistachio Kulfi garnished with red currants and gold leaf
• Tea / Coffee & Petit fours

Valentines Vegetarian Menu

• Tandoor grilled baby capsicum with a filling of spiced baby corn, raisins,
• ginger and chaat masala; served on spiced yoghurt
• Sago coated minced vegetable cakes with puréed spinach filling;
• tamarind chutney
• Kale and corn kernel fritters with gram flower and spices, served with
• mint chutney
• Morel mushroom and minced vegetable dumplings simmered in a sauce of melon seeds, onions, green chilli, mint, and cardamom
• Paneer tossed with onion-tomato masala finished with puréed fresh spinach flavoured with cumin and garlic

Served with:

• Broccoli, shiitake mushrooms, sugar snaps, red peppers, and baby corn tossed with cumin and crushed black pepper
• Diced aubergine in onion-tomato masala flavoured with spices and nigella seeds
• Braised basmati rice with spices and saffron
• Date & poppy seed Naan / Pudhina Paratha
• Chocolate fondant & pistachio Kulfi garnished with red currants and gold leaf
• Tea / Coffee & Petit fours