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    NORTH AMERICAN Newsline                                            FEBRUARY 27, 2026       |  The Indian Eye 27

                      Tamarind Tribeca Crowned

              2025 Top Restaurant by IAOTP

            NEERAJ DHAR                       States in the late 1970s with a deter-
                                              mination to present the “real taste of
            New York, NY
                                              India” to a global audience.      with refinement. Ingredients are me-  feedback as essential: “Feedback is a
               n December 2025, the Interna-      His early years in New York   ticulously sourced, and dishes are   gift. It helps us improve and lets us
               tional Association of Top Pro-  were marked by perseverance. Walia   crafted to capture the complexity and   know what our guests truly want.”
            Ifessionals (IAOTP) named Tam-    worked in varied roles, including as   regional diversity of Indian cuisine   This customer-centered approach
            arind Tribeca Top Restaurant of the   a warehouse manager at Gucci and   while meeting the exacting standards   has  cultivated  a  loyal  clientele  and
            Year at a gala ceremony at the Bel-  later as a restaurant manager at Tan-  of fine dining. “Indian cuisine is not   cemented Tamarind Tribeca’s repu-
            lagio Hotel in Las Vegas, placing the   door,  steadily  building  expertise  in   just food—it is culture, memory, and   tation as both a culinary and cultural
            acclaimed New York establishment at   operations and service. A formative   emotion. My goal is to present it with   destination.
            the pinnacle of global fine dining. The   chapter at Akbar on Park Avenue   the dignity and elegance it has always   The IAOTP recognition in 2025
            honor was accompanied by a person-  sharpened  his ambition  to elevate   deserved,” Walia explains. The menu   represents a crowning achievement.
            al distinction for its founder, Avtar   Indian cuisine beyond stereotypes.   balances tradition and innovation,   “It was truly humbling for me and my
            Singh Walia, who was recognized as   That  ambition  took  shape  in  1986   offering time-honored recipes re-  beloved Restaurant, Tamarind, to be
            Top Restaurant Owner of the Year.   with Dawat, co-founded with chef   interpreted with modern technique   chosen as the top in the world from
            Together, the awards acknowledge   Madhur Jaffrey, which aimed to   and presentation.                 among the hundreds considered for
            not only sustained excellence but also   demonstrate that Indian food could   Like much of the hospitality in-  this great honor,” Walia said, adding
            the profound influence Tamarind Tri-  be “sophisticated, nuanced, and wor-  dustry, Tamarind Tribeca faced severe   that the accolade signals Indian cui-
            beca has had in redefining Indian cui-  thy of the city’s culinary spotlight.”  disruption  during  the  COVID-19   sine “going mainstream across the
            sine in America’s most competitive    The   defining   breakthrough   pandemic. “The pandemic changed   globe.” IAOTP President Stephanie
            dining landscape.                 came in 2001 with Tamarind in Man-  everything. We had to rethink how   Cirami described him as “inspira-
                Walia’s journey to this moment   hattan’s Flatiron District. Under   we connect with our customers and   tional, influential, and a true vision-
            began far from Manhattan, in the ag-  Walia’s leadership and with a talent-  keep them safe,” Walia notes. The   ary and thought leader.”
            ricultural heartland of Punjab, India.   ed culinary team, Tamarind earned   restaurant pivoted to takeout and de-  Walia’s  influence  extends  be-
            Raised amid the aromas and rituals   a Michelin star—an unprecedented   livery without compromising quality,   yond awards. Featured in The New
            of Punjabi cooking, he developed an   milestone for an Indian restaurant in   demonstrating resilience and adapt-  York Times Magazine and Forbes,
            early appreciation for food as a cul-  New York at the time. “A Michelin   ability. “It was tough, but our team   and appearing on “Good Morning
            tural bond. “My earliest memories   star isn’t just a personal achievement   came together and found new ways   America,” he has been described by
            are of my mother and grandmother   — it’s a recognition of my team’s   to serve our community,” he says,   Forbes as the “godfather of high-
            preparing meals for our large fami-  relentless pursuit of perfection,”   underscoring the collaborative spirit   end Indian cuisine in America.”
            ly,” Walia recalls. “Those kitchens   Walia says. In 2010, he expanded   that has sustained the brand.  Through philanthropy, mentorship,
            were filled with laughter, spice, and   his vision with Tamarind Tribeca, an   Walia’s leadership is guided by   and a commitment to excellence, he
            the  belief  that  food brings  people   11,000-square-foot space designed   the Indian ethos “Atithi Devo Bha-  continues to shape the industry’s fu-
            together.” After graduating from   to marry the “mysteries and joys of   va”—the guest is god. A constant   ture. Reflecting on his journey from
            Punjab University in 1974 and briefly   the flavors from the Indian sub-con-  presence in the dining room, he   Abheypur to New York, Walia em-
            contemplating a military career, he   tinent with the elan and panache of   greets patrons, monitors the kitchen,   phasizes perseverance and gratitude.
            chose hospitality instead, immersing   Tribeca, New York.”          and emphasizes that “success comes   “Food is a universal language,” he
            himself in India’s restaurant indus-  Central to Tamarind Tribeca’s   from honesty, sincerity, and putting   says. “At Tamarind, we speak it with
            try before immigrating to the United   philosophy is authenticity paired   forth one’s best efforts.” He views   pride, precision, and passion.”

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