Green Chilli

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8th February 2007

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Hammersmith is a hotbed of casual-dining restaurants, bars and pubs, but Green Chilli, a new Indian restaurant, aims to bring authentic home-style north Indian cooking to the area´s thriving King Street.

Talented Head Chef Rajender Kumar, who has worked with such prestigious hotel groups as the Taj and Morya Sheraton in Delhi and the Kwality Hotel in Dubai, oversees an unfussy menu highlighting dishes which have been selected for their tantalising flavours without being over-bearingly spicy.

General Manager and business partner Mr. Amit Dua has a fine pedigree of experience in 5 star hotels like Taj and Oberoi in India.Mr. Dua has been working in hotel industry from last 15 years. He has been running his own catering business from last 5 years as a successful businessman with cooperation with head chef and team he has launched contemporary home-style Indian recipes with beautiful presentations.

Starters engage the palate with an array of interesting items: KurKure Mushroom features deep-fried fresh button mushrooms with a stuffing of fruit jam, vegetable pickle and cottage cheese. Seekh Kebab Gilafi is made up of tender seekh kebab patties with subtle spicing and duxelles of egg. Charcoal cooked Garlic Chicken is served on the bone for that extra juicy taste in a deliciously thick sauce. Seafood has not been forgotten. Lemon flavoured Jhinga Naryeli includes king prawns in a light marinade of coconut milk and cardamom; while Lobster Kalimirch, made with lime, turmeric, fennel, onion, black pepper and curry leaves, offers a superbly flavoured and creamy dish served on naan bread.

Mains offer a head-turning selection. Kori Gassi Chicken is a highly flavoursome on-the-bone dish cooked with a host of robust spices such as cumin, lovage seeds and peppercorns, finished off with tamarind pulp. Masala Mutton Chops are no less impressive; and Jumbo Pepper Masala is a strikingly vibrant main of stir-fried jumbo prawns with curry leaves, roasted moong lentils and crushed black peppercorns topped with grated coconut.

Well-judged sides and highly competent rice and breads make up the sundries.

The proprietors, who are a group of business partners with a fine pedigree of experience in business, have devised calming and unpretentious surroundings of light hues and high-backed leather seating, making Green Chilli an airy and inviting restaurant.

Chef´s Speciality Dish:

Jhinga Tandoori

Tender Arabian sea king prawns, flavoured with a Punjabi style tandoori masala and gently cooked in the traditional clay oven.