Chef Peter Beck's Paisley Reopens in Tribeca

Paisley, the upscale Indian restaurant with a focus on regional specialties from the North, South and Eastern parts of the country, is now officially open for outdoor and indoor dining, spotlighting a refreshed menu from one of New York City’s most renowned Michelin-starred Chefs, Peter Beck (RaaSa, Chola, Tamarind). Paisley, which is part of the Rafayel Group, a hospitality and restaurant business with locations in London and Paris, was conceptualized by owner Juthika Bedi, a successful architect and interior designer, who always had a passion for the hospitality industry.

After 20 years working in design, Bedi pivoted to the hospitality industry, leading the catering company Premium Plates. It was then that she decided to open her own authentic Indian restaurant and thus Paisley was born. Bedi has put together a true dream team to bring Paisley’s own take on Indian flavors to the Tribeca neighborhood. Wine & Service Director Sarah Wolf (Gabriel Kreuther), Head Bartender Camilo Torres (Pio Pio 8, Tamarind) and VP of Business Development Natasha Bedi (Rafayel Group, Highgate at the Hilton Times Square) join Chef Peter Beck to create an unforgettable dining experience with a focus on clean and healthy flavor profiles.

Executive Chef Peter Beck is one of New York City’s renowned Indian Chefs who grew up in New Delhi. His love for food began in the simplest of ways, helping his mother cook lentils after a day at school. These moments ignited his passion for the culinary arts, and he pursued a career with his first job working in the kitchen of a Five-Star hotel in Mumbai, where he was trained in a variety of different cuisines like French and Chinese, and soon promoted to Sous Chef. From there, Chef Beck explored different tastes throughout the world, traveling to Thailand, Malaysia, Singapore, Italy and the Philippines, and finally made his way to America.

Taking New York City by storm, he led the kitchens at RaaSa Chola and Tamarind, which all received two-star reviews in The New York Times. He was the recipient of a James Beard Award for Culinary Distinction in 2002. Before arriving at Paisley, he was awarded a Michelin Star working as the Executive Chef at Tamarind. He brings his incredible talents to Paisley, hoping to inspire his guests and surprise their palates with new flavors from his upbringing in New Delhi, all the while placing an emphasis on dishes that are balanced and nutritious, using the freshest ingredients.

The dinner menu commences with an array of small plates with options such as Nadir Monji made with lotus root, sweet potato, fennel, ginger and spiced lotus chips; Chicken Noorani with yogurt, cream cheese, cardamom and saffron, all cooked in a tandoor oven; and Crab Koli, jumbo lump crab, coconut milk, tomato sauce, crab tikki, Madras curry powder and naan chips; and Lamb Boti, which is marinated in ginger, garlic and tandoori spices, grilled in a tandoor.

Classic Curries are highlighted with choices like the Dum Gobi, roasted cauliflower, sugar snap peas, spiced potato with an onion-tomato-fenugreek sauce; and Konkan Fish, a market fish with onion, tomato tamarind and toasted spices.

Fresh from the Tandoor selections such as Chilean Sea Bass with tandoori spices, garlic potato mash and asparagus and Kerelan, duck breast, black pepper, ginger, garlic and tamarind.

The Chef also features Signature Selections, which are prepared using special roasting techniques, served with cilantro-scallion rice and your choice of curried cabbage, pan roasted kohlrabi or garlic spinach. A star dish comes in the form of Aggari Lobster complemented by mango, bor chili and melon seed sauce; and Andhra Chicken with poppy seeds, green chili, cilantro, mint and spices.

Chaats are also found on the menu as well with the Dahi Bhalla, lentil dumplings with yogurt, tamarind and mint chutney.

For desserts, indulge in the Double Ka Meetha, a rich bread pudding with saffron, caramelized apricot and chenna; and homemade Chai Chocolate Mousse with Parle-G cookie crumbs, strawberry, blackberry, orange whipped cream and roasted chai spice.

The restaurant also boasts a strong wine program led by Wine & Service Director, Sarah Wolf, who worked at Gabriel Kreuther and with the Altamarea Group under renowned experts Hristo Zivoski. Wolf has created a beautiful International wine list, spotlighting 150 bottles with selections from Burgundy, Piemonte, Napa and Oregon, among many others.

Head Bartender Camilo Torres has a career that spans 20 years working with Michelin-starred teams across New York City. He previously worked at Pio Pio 8 and Tamarind, which is where he fell in love with working with more diverse cuisine pairings. In his unique cocktail creations, he showcases different fruits, spices and liqueurs from India, South America and beyond. Featured cocktails like Tribeca Trifecta with shiso infused pisco, aperol and carpano dry vermouth; and Takes Two To Mango, aquavit, pamplemousse, mango and tiki bitters, serve as the perfect complements to Chef Beck’s menu.

The Tribeca Hour is held on Monday-Thursday from 4pm-6pm providing guests with a menu of select wines for $9 and cocktails for $10. Small bites with Chili Cheese Toast, cheddar, mozzarella, jalapeno and cilantro, are also available for $12.

Brunch is served on Saturdays and Sundays. For The Table options include Masala French Toast with eggs, onions, tomato, green chili, turmeric, cumin, pao, served with home fries; Bread Ragda, chickpea bread fritters with white pea tomato onion sauce and sev; and Keema Ghotala, an Indian scotch egg with curried ground lamb.

They also have Calcutta Kathi Rolls, Indian style wraps, which are served with mint chutney and egg with choice of fillings like paneer, chana palak, and crispy prawns; and Dosas, lentil rice crepes with sambhar, coconut chutney and a choice of fillings like paneer bhurjee.

Two brunch cocktails create the perfect complement to the menu with Mimrosa, Belleruche rose, mandarin, sparkling wine and an edible flower; and Crossing Greenwich, vodka, tomato, preserved horseradish, togarashi, ume kombucha and yuzu powder.

Design: The space was designed by owner Juthika Bedi, in which she wanted guests to walk into the space and see different Indian accents throughout. A wraparound bar made with reclaimed wood is anchored at the center of the dining room with blue and gold orbs hanging above for an intimate glow. Midnight blue cushioned seats with wooden tables are expertly placed with large glass windows. They also have a private dining space to accommodate small events, meetings or holiday parties.

Outdoor dining is also available with 40 seats with canopies.

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