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[title]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)
MENU
SOUPS:
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.
VEGETARIAN APPETIZERS:
Dabeli, $7
Cumin coriander potato on a bun, topped with coconut, sev, pome and grapes.
Somosa, $7
Spinach and lentils in pastry served with orange chutney.
Thalipeeth, $8
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.
Seedai Pakodi,$8
Onion, spinach and cauliflower fritters with cranberry chutney.
Papri Chat, $8
Crisps topped with potatoes, chickpeas in a yogurt, mint tamarind sauce.
Bhel, $8
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 APPETIZERS:
Madula, $8
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.
SEAFOOD APPETIZERS
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.
LAMB APPETIZERS
Taash Kabab, $9
Braised Lamb in curd, saffron and spices.
Hallem, $9
Lamb cooked with cracked wheat, mace flavored millet roti.
Lucknowi Seekh Kabab, $9
Ground lamb infused with garam masala, grilled in tandoor.
VEGETARIAN ENTREES
Kalan, $13
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
SEAFOOD ENTREES
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.
CHICKEN ENTREES
Deg Murgh, $14
Slow-cooked chicken in masala curry sauce.
Murgh Tikka Masala, $15
Tandoori-grilled chicken in a cardamom and fenugreek tomato sauce.
LAMB/GOAT ENTREES
Bihari Gohst, $16
Marinated lamb shanks braised in onion, tomato and whole spices.
Deg Gohst, $17
Slow cooked lamb in masala curry sauce.
Bakra, $17
Slow cooked goat in Marsala curry sauce.
TANDOORI ENTREES
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.
PIPPALI SPECIALTIES
Lagan Da Murgh, $15
Oven roasted stuffed chicken roulade infused in yogurt, poppy, melon and saffron gravy.
Mutsch, $17
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.
Peetalu, $18
Crab koftas in coconut, turmeric, ginger and star anise.
Tabak Maz, $22
Rack of lamb (grilled) infused with fennel and saffron.
RICE DISHES
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.