Here are our combined thoughts about Tamarind Bay last night. 1st impressions very positive. It's a small place, very tastefully done. When we couldn't decide between two lamb dishes, our helpful waitress suggested an appetizer portion of smoked lamb kebobs(the kebobs are prepared in the Tandoor oven & offered as a main course). They were juicy & flavorful, nicely browned on the outside & tender on the inside, arriving hot w/a garnish of sliced onions, tomatoes & a wedge of lemon. They were a touch on the salty side, as was everything we ordered. We paired them w/zatar paratha. The combination was wonderful & went well with the reasonably priced bottle of dry white wine. Our main courses were less successful. My friend felt the Dal in a cashew sauce, though flavorful (& highly recommended), had a buttery/oily after taste. We both agreed that the scallops, cooked in the Tandoor oven, were almost overwhelmed by the salt and spices that encrusted them. The most disappointing was the lamb w/spinach & ginger. The pieces of lamb were dry & the flavor of the spinach sauce was nondescript &, again, very salty (our fault for not asking them to exchange the lamb/spinach combo for more of the kebobs). Feel certain they would have, but didn't think of it. We ate these main courses w/excellently prepared rice & a mint paratha, hot from the griddle. At $50.00 ea, the food's not inexpensive. I, personally, would give it another try for more kebobs & just to sample the eggplant we were too full to order & perhaps try a dessert. We sat down at 6 w/only one other diner. Before 7, it was happily packed w/natives & non-natives alike.