Indian Chef Peter Beck, Michelin Star Indian Chef

Indian Peter Beck’s illustrious career in the NYC restaurant scene began at Chola, where The New York Times awarded him two stars. Adding to his career as Executive Chef at Tamarind, he received another two stars from The Times, in addition to a Michelin Star Indian Chef, he has become of the most renowned Indian chefs in the New York City. The Michelin Star Indian Chef is appreciated for his great work to showcase an immense array of the subcontinent’s diverse regional cuisine on a single menu, and his passion towards vegetables and seafood.

Talking about his earlier life when he was in fifth grade, Peter Beck remembers spending a lot of time spending in the kitchen. Growing up in New Delhi, India, he recalls cooking lentils on a slow fire after school. “My mom hardly cooked—she didn’t have time. She was working and taking care of the household. I tried to help her out.”- He unfurled.

His good intentions of helping her mother quickly turned into a passion. He started his culinary career by landing a job in the kitchen of a five-star hotel in Mumbai. There he was trained in various cuisines, including French and Chinese, and was later promoted to chef. He worked as a cook in many countries around the world including Thailand, Philippines, Malaysia, Singapore and Italy, to name a few—before coming to America in the late 90s. Living in New York City, Beck quickly noticed Indian restaurants didn’t offer much except typical dishes like chicken tikka masala.

Some of Indian Chef Peter Beck’s signature dishes includes the pollichatu, a whole deboned pompano fish with onion, tomatoes, coriander and spices. The fish is wrapped in banana leaf and then pan-cooked. Another is kesamarvai—slowly-steamed muscles placed in an Indian broth made of onions, ginger, garlic, coconut milk, Madras curry powder and tomatoes. There’s also daab chingri, shrimp cooked in mustard, curry leaves and coconut water and presented in a coconut shell, as well as fried calamari made with chickpea flour.

His menu is divided into starters, tandoori small plates, poultry dishes, lamb/goat dishes, seafood, tandoor grilled specialties, vegetables, rice, and tandoori baked bread.

But, the menu doesn’t stop with seafood. Customers will find various vegetarian dishes, starters, tandoori small plates, poultry dishes, lamb/goat dishes, seafood, tandoor grilled specialties, rice, and tandoori baked bread as a proof of the extensive variety inherit in Indian cuisine.

“I want to upgrade Indian food and expose different types of spices and variations of cooking and all the regional food from India,” Chef said. “From North to South, from East to West, the food entirely changes.”