About us & Photo Gallery
Take a look at the place, the people and the food…
Here are some interesting facts about the chilli.
Chillies, come in all shapes, sizes and colours ranging from tiny pointed extremely hot, birds eye chilli to the large mild fleshy peppers like the anaheim.
Indigenous to Central and South America and the West Indies, they have been cultivated there for thousands of years before the Spanish conquest, which eventually introduced them to the rest of the world.
Mexican cooking is one of the world’s oldest cuisines, the explorers of the New World brought back the tomatoes and peppers, red hot chillis, avocados, various beans, vanilla and chocolate, these flavours were to change the flavour of Europe.
Today there are probably 400 different chillis grown, and are one of the most widely cultivated crops today, grown from the Far East, China, Japan, Thailand and Indonesia to India to Mexico.
Some of the more commonly available fresh chillis include jalapeno, serrano, poblano, yellow wax, birds eye, habarnero and cayenne are now being stocked by many stores and markets.
A little bit about the place,
Chillies in the West-End is a contemporary Indian eatery on Woodlands Road serving small portions of exquisite cuisine. Decor is sleek and modern, with a stylish contrast of grey and deep vibrant red that accentuates the distinctive chilli theme. The rugged bare stone of the far wall offers a stunning contrast with the hardwood furniture and chrome fittings.
The extensive menu features an array of small portions of Indian dishes, with the requisite recommendation that diners order two or three per person. But, as is often the case with menus like this, the range is so vast and enticing that people tend to overdo things, and two or three each quickly becomes five or six.
The selection of the compact portions offers the opportunity to sample a delicious range of Eastern delicacies, with influences derived from as far afield as the Himalayas to the Eastern Ganges. All are prepared with fresh natural spices and robust exotic flavors. There’s a multitude of lamb, chicken and vegetable dishes with different levels of spiciness, but the fish dishes are clearly the specialty, and there are unconventional standouts such as salmon tikka and the fabulous Punjabi Haddock wonderfully fresh marinated with spices and oven-baked.
Vegetarians are well catered too, with an innovative Brie Pakora with Tomato and Yoghurt dip, or the Spicy Aloo Zameen – hot garlic mushrooms and baby potatoes, as well as the staple samosas and pakoras.
Years of experience