Pippali opens in Gramercy
Peter Beck—of Michelin-starred Tamarind—elevates Indian cuisine at this upscale Curry Hill restaurant.
Fri Oct 4 2013
Photograph: Filip Wolak
Haleem with masala naan at Pippali
At Michelin-starred Tamarind, chef Peter Beck helped lift New York’s Indian fare from the confines of crumpled takeout menus and all-you-can-eat buffets. The Mumbai-born toque—who put in a stint at Benares after leaving Tamarind in 2012—is back at it, boosting his native cuisine with this upmarket Curry Hill restaurant outfitted with a marble bar, chocolate leather banquettes and amber-lit drum lamps. Named after the tongue-tingling long pepper, the 60-seat spot highlights contemporary Indian fare: lamb haleem stew with cracked wheat and roti; black-pepper duck breast with lentil-rice pancakes; and samudri arisi, a seafood paella–biryani hybrid. Saffron-infused mango mousse and cardamom pudding are sweet caps to the meal, and a globe-spanning wine list—including an Indian varietal—is also available. See the menu below. 129 E 27th St between Park Ave South and Lexington Ave (212-689-1999)
Mudda Pappu, $7
Roasted pigeon peas, tomatoes and curry leaves with rice lentil dumplings.
Chapli Shorba, $7
Chicken soup with Indian style sausage, leeks and fennel.
Konju Kanji, $8
Carrot ginger soup stewed with shrimp, mustard and pepper crispy noodles.
Cumin coriander potato on a bun, topped with coconut, sev, pome and grapes.
Spinach and lentils in pastry served with orange chutney.
Crisp, soft tapioca, gram flour, peanut tikki with kadi (mildly spiced yogurt sauce).
Anjeeri Tikki, $8
Roasted beet and carrot patties stuffed with fig and mint.
Onion, spinach and cauliflower fritters with cranberry chutney.
Papri Chat, $8
Crisps topped with potatoes, chickpeas in a yogurt, mint tamarind sauce.
Rice crispies topped with onion, tomatoes, cilantro and chutney.
Batata Sev Puri, $8
Puffed poories stuffed with potatoes, topped with yogurt and chutney.
Somosa Chat, $8
Seasoned potatoes in a turnover topped with chenna.
Chicken marinated in honey mustard spices, grilled in tandoor, served with green chutney.
Hari Mirch, $8
Chicken marinated in green chili spices, grilled in tandoor, served with grape relish.
Chicken Tikka, $8
Chicken marinated in ginger, garlic and spices grilled in tandoor.
Sungta Kismuri, $10
Pan-grilled shrimp with onion and masala over lentil-rice pancake.
Tisrya Chila, $10
Mussel stir fry with onion, tomato and roasted coconut served with gram flour flat bread.
Kanava Tawa, $11
Grilled squid with roasted tomato and garlic over cornbread.
Paniyaram Jhinga, $12
Baby shrimp baked and seasoned rice cakes, coconut garlic chutney.
Tawa Scallops, $12
Seasoned scallops grilled, tomato relish, curried avocado.
Crab meat, mustard seeds, curry leaves, ginger and garlic.
Taash Kabab, $9
Braised Lamb in curd, saffron and spices.
Lamb cooked with cracked wheat, mace flavored millet roti.
Lucknowi Seekh Kabab, $9
Ground lamb infused with garam masala, grilled in tandoor.
Kohlrabi, yam, banana and carrots stewed in chili, coconut and yogurt sauce.
Hari Phaliyan, $13
Mélange of fresh green beans over masala potatoes.
Jaipuri Kofta, $13
Chickpea, spinach, green pumpkin dumplings in onion, ginger and garlic masala sauce.
Subz Tikka Masala, $13
Tandoor-grilled soya, cauliflower, broccoli and peppers in fenugreek tomato sauce.
Dum Bhindi, $14
Okra with red onions, tomatoes, ginger in chatpata masala, topped with crispy onion.
Palak Paneer, $14
Mildly spiced spinach and Indian cheese
Machli Salne, $17
Branzini cooked in ginger, garlic, poppy seeds and chilies topped with brown crisp onions.
Tamatar Machli, $17
Pompano (pan-crisped masala fish), plum tomato sauce, snap peas and baby red potatoes.
Chorchori Chingri, $17
Marinated pan-cooked shrimp with green leafy vegetables.
Deg Murgh, $14
Slow-cooked chicken in masala curry sauce.
Murgh Tikka Masala, $15
Tandoori-grilled chicken in a cardamom and fenugreek tomato sauce.
Bihari Gohst, $16
Marinated lamb shanks braised in onion, tomato and whole spices.
Deg Gohst, $17
Slow cooked lamb in masala curry sauce.
Slow cooked goat in Marsala curry sauce.
Kesari Murgh, $15
Saffron -flavored grilled chicken.
Tandoori Chicken, $17
Marinated poussins grilled in tandoor.
Machli Tikka, $17
Salmon (grilled) marinated in ginger, garlic, basil and spices.
Bukhni Kabab, $18
Lamb marinated in crushed chili and spices, grilled.
Melagu Chemeen, $19
Black pepper Chilean sea bass served on a bed of coconut sauce.
Lamb Chop, $21
Marinated lamb chop.
Jahnara Jhinga, $21
Garlic, basil jumbo shrimps grilled.
Lagan Da Murgh, $15
Oven roasted stuffed chicken roulade infused in yogurt, poppy, melon and saffron gravy.
Kashmiri lamb koftas simmered in fennel and ginger yogurt sauce with beets and lotus.
Neer Dosa, $18
Soft rice crepes, stuffed with mango chutney and topped with a mélange of pan grilled seafood.
Dum Quail, $18
Quail (deboned and marinated), braised in a broth of red wine.
Batak Uttapam, $18
Duck breast hand rubbed with cracked peppers, grilled with Portobello mushroom uttapam.
Crab koftas in coconut, turmeric, ginger and star anise.
Tabak Maz, $22
Rack of lamb (grilled) infused with fennel and saffron.
Boali Handi, $15
Rice cooked with eggplant, soya, lentils and vegetables.
Hydrabadi Tahiri, $18
Rice cooked in broth of lamb and vegetables, topped with roast lamb.
Samudri Arisi, $19
Curry leaf -flavored rice with masala squid, fish and scallops.
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