Tamarind’s chef Peter Beck ventured due east for his opening of Pippali, where he brings the same kitchen know-how (Michelin star-worthy) for inventive Indian dishes in the heart of Murray Hill.
Stepping off of East 27th street, guests are greeted by an amber-hued dining room and sleek bar, where bartenders prep chaas and lassis for thirsty diners. Leading the meal is a generous plate of paper thin papadum, a refreshingly light (and addictive) alternative to the frequented bread basket. Next up: samosas. Once cut into, the doughty triangular pockets give way to a steaming combination of spinach and lentil—the perfect balance of sweet meets savory. Tawa scallops are topped with a tomato relish and curried avocado and rest on a sweet mango puree, while chickpea, spinach and green pumpkin dumplings make up the jaipuri kofta, an immediately satisfying entrée with enough comfort power to mirror a red checker-tablecloth eggplant parmesan.
A serving of Indian cheesecake is bright with candied orange segments and rich with streusel toppings, all of which come together to form an exciting introduction to a classic dish alternative. Perhaps just as memorable as the food is the restaurant’s eager-to-please staff, from co-owner Pradeep Shinde’s greeting at the door to the service team’s collaborative hospitality throughout the evening.
Pippali is located at 129 E. 27th Street.
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