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