Best of Boston

2008 Best Indian Restaurant

Tamarind Bay

Eschewing the batch-cooking method used by similar eateries, the Harvard Square hideaway has earned its stripes with made-to-order freshness. Vegetables that might be bland in the hands of lesser chefs come alive in such recipes as shaahi baigan, or cashew-filled eggplant, and punjabi dum aloo, a stew of baby potatoes in tomato-onion gravy. Meat classics also shine brighter here, like the lazeez tikka masala, which bathes tender white chicken in an exceptionally piquant sauce of chilies, yogurt, and onions.

1665 Beacon St., Brookline, 617-277-1752,