Named for an Ayurvedic herb that aids digestion, Pippali offers a pleasing study on the regional cuisines of India with its carte of sensational curries and other items. Canisters of the eponymous herb lining the walls, ace service, and sultry lighting make it great for date night or dinner with friends. A muted color scheme in the sleek dining room provides an ideal backdrop for the kitchen’s riot of boldly seasoned dishes.
Standards are done right here, but focus on South Indian specialties for a unique perspective. Melagu chemeen—black pepper-rubbed Chilean sea bass in a coconut-red chili curry—along with coconut crab curry, dosas and uttapams. Platings are unfussy, as seen in the baingan ka salan with peanut, sesame, and of course, a myriad of spices.