LOCATIONSandy Bay shopping centre.
PROFILED BY DE GROOTS MEDIAChillies occupies a charming cottage on the crescent of Gregory Street, just off the main rush of Sandy Bay Road. Manager Roja hails from India and speaks fondly of her homeland. Here, the vibe is unostentatious but warm, the music charming, and the clientele respectable.
Glasses of white wine, and
cool nimbu pani (house-made lime cordial) are a pleasant accompaniment to crunchy pappadums as we anticipate the array of entrées we have heard so much about. Service is prompt and friendly without being fussy.
The tandoori entrées make a sizzling entrance, spitting and hissing steam and perfume. The crunchy cluster of onion
bhaji (fritters) live up to their aromatic introduction. The chef’s special of
seekh kebab masala nearly takes the lining off our tender mouths with its spicy lamb sausage and intense sauce. Organic tandoori mushrooms make for a succulent soother, with a lemony zest. They’re the standout, we agree, as we scrape every morsel off the platters.
Chillies’ signature dish is the goat curry, cooked on the bone giving it a meltingly tender texture. Roja prides herself on ordering fresh vegetables locally and regularly, and it’s evident in the colourful curry and plentiful garnishes. Chunky onion, capsicum and sprinkled coriander add bright flavour and freshness to the chicken and prawn curries. These are milder than expected, so do specify if you would like a chilli hit, or perhaps return to the seekh kebab masala.
To sweeten our palates we nibble from goblets of mango and pistachio
kulfi and
gulab jamun(Indian dessert dumplings). The kulfi melds together tropical and nutty flavours in its thick, creamy liquid, while the plump golden dumplings ooze sweet cardamom syrup.
Spices and intense flavour runs through all the recipes of Chillies making for fantastic, authentic Indian fare.
Merridy Anne Pugh