Peter Beck, One of Manhattan's Most Innovative Chefs, Comes to RaaSa in Elmsford

Acclaimed Indian chef Peter Beck is cooking in Westchester County at RaaSa in Elmsford.

The inspirational efforts of chef Beck were lauded by restaurant reviewers and Michelin when he was the executive chef at Tamarind Tribeca, Manhattan’s largest Indian restaurant, and at Benares. During Beck’s long reign as executive chef at Tamarind Tribeca, a New York Times reviewer called the restaurant, “one of the best things to happen to Indian food.”

Beck was born in New Deli, India. He began his cooking career at Bombay’s Centaur Hotel where he advanced to sous chef. Subsequently, he cooked and occasionally trained local cooks at restaurants in Thailand, the Philippines, Hong Kong, Singapore, and England.

Beck came to America in 1994 and was recognized for his interpretation of the late Raji Jallepalli-Reiss’s fare. While cooking at Tamarind Tribeca, he received a Chef of 2002 Award from the James Beard Foundation at a ceremony on May 6, 2002.

Among Beck’s many creative dishes are Amniya Tikki (seasoned roasted beets stuffed with mango relish), Makai Dhingri (corn, mushrooms, paneer, and sun-dried tomatoes wrapped in a pastry), and Chennai Jhinga (shrimp in coconut sauce over rice lentil pancake). Of special appeal to seafood lovers: Tawa Machli (Branzini), Cochin Kekda (jumbo lump crabmeat) or Chilean sea bass.

Ashok Salian and his wife Priya Kapoor-Salian are the new owners of RaaSa. The husband-and-wife team met Beck when all three were employed at Tamarind Tribeca.

The Elmsford space was previously occupied by Malabar Hill which went out of business shortly after 2013 began. The property underwent extensive renovation and reopened in July, 2014 with a new name, Raasa, but with many of Malabar Hill’s dishes returned to the menu.

Salian and Priya bought Raasa and kept the same name for the restaurant except for one slight change: Raasa became RaaSa. A new menu with tandoori and seafood dishes was adapted with dishes representing both the southern and northern regions of India plus modern contemporary dishes.

Three-course, prix-fixe meals are offered at lunchtime — an unlimited salad bar is accompanied by soup, and non-vegetarian and vegetarian appetizers (including kebabs that change every day). Served as part of the prix-fixe lunch at the table: an entrée, sides and dessert. The cost ranges from $12 to $20 depending on which entrée is selected. Unlike some local Indian restaurants, RaaSa does not offer a buffet lunch.

RaaSa is open for lunch seven days a week from noon to 3 p.m. On Monday through Saturday, dinner is offered from 5 to 10 p.m. and on Sunday from 5 to 9:30 p.m.

The restaurant is at 145 E. Main Street, Elmsford, NY 10523, 914-347-7890, www.raasany.com. It has a parking lot and street parking is available.

Photo: Tawa Machli (branzini) at RaaSa