The Chili Chicken Dry appetizer arrived next. Cooked meat, even when ordered well done, should always retain some moistness. This dish had none. As I found myself floundering following these disappointments; I truly wanted to find inspiration from the kitchen in some way shape or form. It would now necessarily come down to the goat biryani, our last entree. This traditional classic has in its preparation lots of moving parts. When properly prepared it is, to be sure, “De li cious”. The sheer number of ingredients in this recipe suggests one must have a serious commitment to cooking. The ingredients are: marinated goat, green paste, ginger, garlic, fried onions, mint leaves, chilis, chili powder, cloves, cinnamon, coriander; fresh lime, yogurt, black and green cardamom, star anise, salt, pepper, bay leaf, basmati rice and saffron milk. The list of ingredients is formidable to say the least.
I’d been until now disappointed and prayed for some sort of gustatory relief. Fingers 
crossed and now time staggers backward. Just when things couldn’t appear to get any worse, they did. The Biryani arrived, the block of rice herbs, spices and goat had only a modicum of flavor. As if the goat wasn’t good quality. Perhaps it wasn’t marinated properly. Or maybe the chef skimped on the herbs and spices or a combination of all three. Nevertheless; something went tremendously wrong and the whole enchilada dropped down on the experience like loose bricks. A side dish of yogurt containing chopped cucumber and spices served as a garnish (raita) was of no value and useless.
Telephone 908: 242-0480. Tamarind is open Tuesday- Sunday 11:30-10:00. Buffet Hours are 11:30-3:00. Closed Monday.
Mo & Lou