About this time last year Red Chilli opened their doors with a pledge to provide authentic quality Bangladeshi cuisine. Well 12 months on they have truly established themselves as a destination for quality food and ambience.
Their investment in creating a sumptuous stylish and spacious interior has no doubt contributed to their success but the quality of food is the foremost contributor in my opinion.
I visited this restaurant with my companion one windy and cold Thursday evening, and upon entering the restaurant we received a very warm and enthusiastic welcome.
Red Chilli’s extremely comprehensive menu caters for all needs with 14 starters, 13 traditional curries, 16 tandoori dishes plus their Red Chilli signature section.
We started with the traditional popadams and chutneys – look for the Tamarind sauce – really tasty! For starters we ordered Tandoori mixed platter and Chicken Tikka.
My companion and I decided to explore the exciting list of dishes in the “signature section†- I went out of my normal comfort zone and choose Lamb Hotkora which is tender lamb cooked in Bengali fragrant lemon called hotkora and with a very more-ish spicy sauce. It was so good I might elevate this dish into my top five choice of curries!. My companion choose Fish Sharisha chunks of fish shallow fried with light spices and in a masala sauce. This with a couple of side dishes was a well presented and very tasty meal. To be honest we couldn’t manage the dessert course but the menu again offered a good choice of dishes.
A good range of wines and beers are available and by the time we left, the restaurant was beginning to become extremely busy. I would recommend you reserve a table in advance – and also mention you read this Top Table article as well!