Silli Chilli - Andheri West,Mumbai

Sailing through familiar seas, me ship found its way into narrow unfamiliar lanes. Packed with other ships, this was a busy region. The map suggested that the destination was here but I could not spot it. Then the lookout screamed "restaurant ahoy". I took out me looking glass and finally spotted our destination, Silli Chilli.


Silli Chilli is brought to you by the same people who own Le Berian. This can easily be inferred by the naming. "Silli Chilli" rhymes, puzzles and tends to stay in your mind. Located in one of the main streets of Andheri Lokhandwala, it is a bit difficult to spot due to its small size. However, better things in life are often harder to find.

I landed here on a weekday afternoon. It is somewhat of a Micro cafe, smaller in area than its Hindi Chini bhai bhai outlet Le Berian. Despite its principal mode of business being take outs and home deliveries, the small cafe does cater well for those who desire to eat here. The ambiance feels ordinary during day hours but looks riveting after dark. So whether you are a human or a Vampire, this place is as an excellent answer to your Chinese food cravings.

While the decor is relatively simple, I did enjoy the small mural depicting the journey from China to India.  Hozaifa gave me the run down of the best offerings. On his recommendations, I went for a three course meal. Starting with Thai Dumplings, Kung Pao Chicken as the entree. Teriyaki Rice Wok forming the main course. Salty Toffee Caramel forming the dessert.

Captain : That is a lot of food lad.

Crewmate : I am always here to share, Cappy.

Captain : I never said that I wont be able to finish it.

Originating from South Western Sichuan province of China, Kung Pao Chicken has undergone a lot of transformations ending up to be a fusion of Western and Chinese tastes. In this case, some Indian influences as well. It was quite tasty, juicy and lip smacking. The ingredient balance was flawless. The greens did not over ride the flavor of the meat. I cannot comment on its originality. This item is different everywhere with chefs applying personal variations. Silli Chilli's adaptation is quite flavorsome and is easily something I can have to answer my craving for Oriental food.

Crewmate : Captain, You must really love the Kung Pao.

Captain : What made you assume that lad?

Crewmate :  You are not even aware that the rest of our food is here.

Captain :  Wait What? The other stuff is here already? 

Thai Chicken Dim Sum is one of the many variations done to the classical Chinese dish. Instead of being served in a traditional wooden basket, it was served in a nifty box. The silver lining inside the box reflected the food inside and made it appear as if the Dim sums were more than they actually were. These were served with a dipping sauce made out of vinegar. I am usually used to having opaque dim sums. So translucent meat pockets in which I can see the filling inside is a new concept to me.

Silli Chilli claims that it does not use Maida or refined flour. That's a good thing but Maida still adds taste to fast food. I wondered if the taste was compromised due to the healthy variation but my doubts were exorcised when I found no problems with the taste. Loaded with generous portions of minced meat, these were some of the best dim sums that I have had in India. These were not exactly Chinese but they were quite Asian and quite addicting. I could have forgotten the rest of my course easily and had more dimsums. One plate is simply not enough.

Captain : One simply does not have just one plate of Dim sums.

Crewmate : Brace yourselves, Captain Foodzilla is coming.

Can you Wok the talk? Moving to the main course, I went for the item that sells the most here. The Wok. Now Wok is usually the round vessel(Or Chinese Kadai) in which noodle or rice is cooked but somehow in India, it has applied to a new brand of food. As with most Wok joints in Mumbai, Silli Chilli allows you to construct your own master piece. However, often an untrained customer may make a grand mess out of mismatching ingredients. Silli Chilli addresses this by strategically dividing and simplifying the choices. They also do not add more than one sauce to avoid the item from becoming a Titanical mess. However, there are 240 different Wok combinations possible using the three tiers of choices. Several thousands if I add in the fourth tier of extras.

After much thought and consideration, I made a combination using Chicken, Fried rice and Teriyaki sauce. Once again it was served to me in a "wok" box if you may. I was surprised that the durability of this box prevented it from getting soggy or leaking. It also preserved the warmth of the food. The portion size was more than generous. After eating my first course, this felt a little heavy for one person alone. The Teriyaki and chicken worked like a blockbuster opening batting pair. The well cooked juicy chicken enhanced by the wonderful taste of Teriyaki can mellow down even the most critical foodie. The rice felt a wee bit out of sync but no biggies. Since no one has claimed a name to this combination yet, I shalt name it Rishabh's Teriyaki Wok. Two hundred and thirty nine more combinations are up for grabs.

Captain : We can stock up the ship with these wok boxes.

Crewmate : Excellent idea Captain! That could serve the entire crew for quite a while.

Captain : Eh, I meant my personal stock room lad.

For Dessert, I went for Salty Toffee Caramel which was a mousse like sweet dessert. Its color was a little pale. But it tasted great with the caramel satisfying my ever demanding taste buds. It is also eggless so vegetarians can enjoy it after their meal.

Fortune Cookies have slowly been appearing in certain Chinese restaurants in Mumbai. But despite that, I have never had one in my life till now. Thus when I saw that they were on the offering at Silli Chilli, I could not let the chance pass. Inside the tasty vanilla cookie was a vague but yet thought provoking message. Although more than a fortune, it was somewhat of a philosophical assumption. Mine read "You will be chosen for the hungry games" .... just kidding. Look at the picture.

The pricing at Silli Chilli is mediocre. Its pricing is similar to many Chinese food court joints over Mumbai. However, its food is much better that food court grub. The difference is in the order of magnitudes. Silli Chilli has a large delivery area and you can get delivery almost anywhere in Andheri. Your money is better spent at Silli Chilli rather than at some Faux Chinese food court stall.

Hozaifa himself manages the store so the service is excellent. I believe that any place which is personally manned by the owner always has better service.

To sum it up, Silli Chilli was a nice experience. Of course it doesn't quite match up to five star fine dines but it is quite a treat when you want to pick up your phone and order some Chinese. Add to that the fact that they offer healthy options like Olive oil for wok and good flour for dim sums. Its far better than any greasy-cheap oil Chinese food that you order from your nearest Udupi joint.

The Captain's Score : 8/10

"Time to move out lads, our adventures are just beginning. Until next time."

Map Co-Ordinates

Silli Chilli,

Shop 4, Sunswept CHS, Opposite Hazel Salon,
Lokhandwala Complex,
Andheri West, Mumbai
Phone  022 2633 6666

-I was invited by Silli Chilli's Public Representative to sample the food.-

Copper Chimney - Goregaon East, Mumbai

This Captain felt like having Indian food for lunch. And then there was this place that I had me eyes on. The place be called Copper Chimney and would be my next port of call. I head for Oberoi mall, a brightly lit food island in the middle of nowhere. The lads were famished, as were I.


The name Copper Chimney is associated with one of the most iconic restaurants in Mumbai. In recent times, every successful restaurant tries to expand its profits by franchising out. Copper Chimney is no exception. This outlet is one of the many Copper Chimney branches in the city. It may not be as good as the parent restaurant but it still manages to somewhat come off as a chip of the old block. And in defiance of its many siblings it surprisingly remains open past the traditional lunch hours. Although, this could have been a week end thing only.

One thing that copper chimney is well known for, is its decor and ambiance. It truly comes off as a Coppery- Golden place. The chandeliers mimic cooking handis hung upside down. So one thing is for certain, the restaurant always tastefully decorates itself. The lighting makes one feel as if they are sitting in a Mughal Emperor's court and dining with the viziers and nobles. Maybe Emperor's food court sounds more close.
Classy experience for the suburbs. The only downer was the choice of furniture which appeared as a bit of a mismatch.

Crewmate : Do you think we can pillage the Emperor's booty?

Captain : Help yourself lad. Get me the curries, the kebabs and the naans.

Crewmate : Aye Aye Captain.


My order comprised of Murg Makhani, Paneer Palak , Butter Naan, Roomali roti and Missi Roti to go along with that.

The Murg Makhani was certainly different from the classical Butter chicken that I am used to having. But this taste was not an unfamiliar one. The flavor of tomatoes dominated the dish. This was very much a Punjabi or to be specific a North west Punjabi variant. The gravy was rich. The chicken soft and well marinated. And it smelled quite good. The only glitch was that there was a single bone lingering in this supposedly boneless dish.

It looks good, it smells good but it does not taste good. Surprisingly sweet with some weird foreign flavor, the Palak Paneer was a turn off. It appeared as if the chef tried some "innovative" experiment which backfired at the expense of the patron. I have had better Palak Paneer than this at Udupi joints. For a place of Copper Chimney's caliber and pricing, a much better dish was expected.

Captain : This ridiculous gloop is no Palak Paneer.  Did the cook lose his marbles?

Crewmate : Captain, I think we should pack it away.

Captain : Hardly mate, I don't think,that I shall have it later either.

The Roti naan basket. The breads were pretty ordinary. The naan was a tad bit crunchy and the missi roti lacked bang. Eatable but nothing special. The roomali roti was perhaps the best amongst rotis and tasted great. I wondered if I should have skipped the naans and went for more roomali roti.

The servers individually are polite but the service should be a bit more organized. They messed up the arrangement of my order by bringing the drinks with the meal after we had specifically told them to bring the drinks first.

Finally the pricing, Copper Chimney is your higher than run of the mill Mughlai restaurants but lesser than fine dines like Zaffaran. The food is acceptable but it certainly appears to be "not that good" for the prices. That is true at least for this branch.

And they have an extra addition of 10% service charge on their bills. I am usually a good tipper but the amount of the tip is my choice. I dislike restaurants that force autograt on the bill. Going by the glitches in my experience, my tip would have been much lesser then the restaurant's number. The tip is always the customer's prerogative.

Concluding, I'd say that Copper Chimney is a mediocre experience. The ambiance is classy but the food lacks sufficient power. Then the upper side prices and service charges.

The Captain's Score : 6/10


"There are many fish out in the sea lads. Time to unfurl the sails, raise the anchor and move at the mercy of the winds ." 

Map Co-Ordinates

Copper Chimney,

3rd Floor, Oberoi Mall, 

Film City Road, 

Goregaon East, Mumbai

Le Berian - Andheri West, Mumbai

One may wonder why Tis' Captain be sailing in this Andheri region for so long. But The Captain always thoroughly explores big islands. Today's destination be Le Berian's in the outer reaches of Andheri Lokhandwala. Traveling between the busy lanes, I finally reach me destination. With a Knife and fork in me hands, I kick the gangplank open and walk towards Le Berian.

Le Berian is a catchy little name. It sounds French but yet it doesn't mean anything in French. It also has an uncanny resemblance to librarian. Legend has it that the owner felt Biryani Something or Something Biryani nomenclature for Biryani joints was a tad bit over used. So the owner came up with something original. Not only is the name catchy, it tends to linger in your head for a while.

Le Berian classifies itself as a Quick service restaurant although it is more of the home delivery type of place. Sit at the comfort of your home and use the food phone (completely unrelated to the bat phone) to order yourself some piping hot Biryani. Or be a little adventurous like me and make a trip to the restaurant itself.

Since Le Berian is a delivery style restaurant, its in-dining facility may not appear luxurious to some. But yet it has made good of what it has. Despite being just two-storey high, its still a roof top restaurant. In what I would describe as a Dhaba meets roof top, Le berian actually has a decent dine in. The place looks enchanting at night. Don't take my word for it, see it for yourself. The place is a real hidden gem. You deserve to treat yourself, go forth.

Captain : I will sit on the table under the mango tree.

Crewmate : Captain, my table is better and well shaded. Lets sit here.

Captain : All right lad, lets settle our choices like true men with a game of ... rock scissor paper.

Crewmate : Scissor.

Captain : Paper...oh darn.

Although, it does not come without its flaws. The view on one side is full of shanties and old establishments. And there is also a fly issue in the dine in area. I literally found myself naming a pesky fly who wanted to desperately sample my grub.

The service is good although there is just one hard working server. So it could be slow at peak times. The server however knows his game well. He will accurately describe the dishes and help you with your choices. Not something, most restaurants have these days.

The journey started off with an initial glitch since the place did not have my first Kebab choice available on the said day. But the Kebabinator within me was not disappointed. Lay thine eyes upon this succulent whopper. Recommended by the informed server, I ordered the Reshmi Kabab Tikka.

The portions were rather large and it calmed my ravenous appetite. The Kebabs were medium rare, well marinated, creamy and rather juicy. The chicken breasts were quite aromatic too. An authentic Tikka taste with a hint of cream and a slightly tangy center would be my tongue's explanation for this item. I made sure that I did not leave even the tiniest shred of meat in my plate. The item was not greasy at all and did feel quite light. Appetizing indeed.

Crewmate : Captain, I think this kebab is...

Captain : Oh you don't like it? That all right, I shall eat yours then.

Crewmate : Hey, I was only saying that its the best. Give me back my plate, Captain !

Up next was a plate of Kaali Mirch Tikka Kebab because one plate does not complete the ritual of satisfying the Kebabinator. Being a tikka type Kebab, its cooking usually follows a similar procedure as the Reshmi Kebab Tikka and they even appear the same. But the taste is different indicating a marked difference somewhere in the procedure. The Kaali Mirch Kebabs appear to be roasted a bit more and are not tangy in the center. The flavor of fresh black pepper corn also dominates the product. So while Reshmi Kabab was more of the creamy yoghurty-melt in your mouth type, Kaali Mirch tikka are pepperomatic kebabs. Well nuances aside, the Kebab was great. I find it tough to choose a winner between the two kebabs but I think Reshmi Kebabs get the ridiculously over sized trophy cheque.

What is Le Berian without its flagship Biryanis eh? Presenting the Chicken Afghani Tikka Biryani. Made with good quality Basmati rice, sprinkled with aromatic spices and low on grease. This was an almost perfect Biryani. Its great for those who are sensitive to hot spices. Since it is low on chilly and pepper content, it would serve well to both Indian and International patrons. Having American friends over ? Fancy some genuine Indian food? Who are you gonna call? Le Berian !

The chicken chunks were tender and tasty with the flavor having reached the softest depths of the Chicken. But the only flaw I found in this variant was that the rice felt out of sync. The flavor of the chicken was great but the rice felt like the unwilling companion. Minor flaw since the taste was 80% there. I wouldn't say that it is was unsatisfactory since I did finish it completely.

When God felt that Man was making crappy food, God shrugged and gave Biryani's recipe to man. And Le Berian's Bohri style Lamb Biryani is the epitome of a how a good Biryani should be. It is moderately spicy, loaded with flavor, low on grease and made with two kinds(or atleast two colors) of Basmati rice. Billed as Le Berian's signature specialty, it lives up to the hype. I ate each bite fondly and relished the flavor promptly. The Mutton was cooked in a unique blend of spices and tasted great. As I chewed the tender meat, the flavor pampered my spoilt taste buds. The rice was equally impressive. The flavor had latched on to the rice perfectly and the ingredients were at perfect harmony with each other. The bulk of my rave for this place comes due to this item alone. If you think you have tasted good Biryani, wait till you try this.

Captain : I think we should have this every week mate.

Crewmate : I concur. But what if other lads disagree?

Captain : Then off the plank they go.

Initially, I thought that I was served with Cutting Chai as a dessert but despite its resemblance to Mumbai's favorite tea, the concoction in the tea glass happened to be chocolate mousse. Named Chocolatewala love, it was an egg-less chocolate mousse. While I am not fond of Egg-less mouses, this variant branded itself an exception. Made with a thick, bitter sweet and rich chocolate liquor, this variant does come close to a proper egg containing mousse. The taste was rich and the consistency just right. As a testament of its consistency, I could hold the glass upside down and it would not leak out .

And finally I had the Saffron Phirni. What a fitting dessert for a Biryani joint. Phirni !
A saffron flavored rice pudding, this was clearly the better of the two desserts that I tried. Served in an earthen bowl, its flavor was enriched by its presentation. The rice grains were properly blended. Unlike average Phirnis where you feel intrusive large grains of raw rice coming into your mouth, this one was perfect. The liquid concoction was well made. And it makes a proper end to an Indian Biryani fare. You do not jump out of a plane without a parachute, so why have your Biryanis without a Phirni?

To conclude, I'd say that my Le Berian experience was great. The ambiance bugged me a bit, literally. But the food fixed everything. All is forgiven. Whether you choose to have your grub at the restaurant or in the calm vicinity of your home, Le Berian's food is a good choice.

Score : 8/10

"The sun sets in the west and the winds fly east. This be the time to raise the sails and move towards the horizon's edge."

Map Co-Ordinates
Le Berian
311, Snehanjali CHS, Near Samartha Aishwarya,  
Adarsh Nagar,
Andheri West, Mumbai

-I was invited by Le Berian's Public Representative to sample the food.-

Debonairs Pizza - Andheri West, Mumbai

During one of me island runs, I sailed through well known waters. Several islands dotted with hundreds of restaurants passed me way. Too much choice as the crew looked at me to make a decision. I finally decided to drop the anchor at a reputable pizza place. The place appeared small but promised better food.

I just decided one day to land in Andheri Lokhandwala and try out the nearest reputable restaurant. I called it my weekly epicurean quest or Foodie run for those with vernacular appetites. Being in an area full of restaurants, I got confused easily. So I pulled out my phone and browsed nearby restaurants. And I decided to choose Debonair because...it was the closest place nearby and had a decent Zomato score.

However, my enthusiasm reached a plateau when I found that it was more of a takeaway place with a small Al Fresco for diners who preferred eating there.

Captain : I am having second thoughts mateys. So much smoke and noise. 

Crewmate : Maybe we should take their advice Cap. Order Pizza instead.

Captain : Have you gone Bonkers lad? Who would deliver across the sea?

Debonair's is a South African pizza chain that has recently opened shop in India. However, the pictures of its South African menu card and its Indian card are remarkably different. The pizzas on the Indian menu appeared less appealing. It was as if they were the no-frills version of the South African variants. Unfortunately, the pricing appears to be similar. (Yeah I converted rands into Rupees.)

The crew was a bit pushy, trying to convince me to order instead of dining on spot. I smiled and told them how far I lived then they took my order. There was some special offer going on and I would get a smaller pizza over a larger one for free. Good for people nearby I guess. Free pizza is always good.

The Al Fresco is not very impressive. Flying insects, smoke from the nearby main road, too much noise and the curious passers who love to stare at what you are eating. But well, the place is a take away joint after all.

The Barbeque Chicken pizza was very mediocre in taste. Not something, I would rave about. The base was the standard bread found in most run of the mill pizza parlors. The cheese was ample but the the barbequed chicken was a downer. Too many greens for my comfort as well. The taste was mild and I had to load it with Oregano seasoning to get somewhere. This pizza was still better than what I am used to having at Dominoes. But still scores much below Smokin Joes and Pizza hut. The pricing feels affordable with the offer so it makes it an attractive option compared to Pizza hut. Good to go if you want a quick pizza fix at your home. Not that good of a choice if you are on the hunt and looking for good pizza. The greasiness can be on the annoying side of the spectrum too.

Chicken Makhani or Butter Chicken pizza had a better visual appeal but suffered the same anomalies as the first pizza. Note the sheer number of greens for a meat pizza. This pizza is a classic Indian-Italian fusion and borrows heavily from the North Indian delicacy. However, Debonair's variant did not make the cut. This one felt low on cheese. The chicken tasted much better than the BBQ variant but it lacked the distinct butter chicken flavor which I sought.

Captain : The pizza be lacking something.

Crew mate: I heard its better across the ocean.

Captain : Then, I shall try it across the ocean. This outpost be a disappointment.

Debonair's has a lot of potential but they have not tapped into it. The Indian variants feel like poor cousins of the South African variants. Even the menu pictures of the South African branches appear more appealing. One feels that they need to work on the taste and be a bit more generous with the toppings. It is meant to cater more to a mass market audience but even on that front it loses out to the likes of Smokin Joes. They should try and bring the Indian standards up to the South African one.



Would be fair to say that the pizzas lacked pizzazz. 

Pizzas can be expensive without offers. So it is better that you order on a day with the offers. The offers change depending on the weekday so you may not get a free pizza every time.

On a positive note, I found it funny that they named a pizza Jonty. Clear reference to the popular South African cricketer who has a huge fan base in India.

Score : 6/10

"All righty lads, back to the salty seas for us. Let's see where the winds take us next time."

Map Co-Ordinates
Debonair's Pizza,
Shop 1, A Wing, Royal Classic Co-op Housing Society,
New Link Road, Andheri Lokhandwala, 
Andheri West, Mumbai

Chilis - Powai, Mumbai

These were uncharted waters. Dodging an ice berg and a possibly a Kraken, me ship made it to Powai. I took out the map and me compass. I felt, I was a bit lost. I could not spot land anywhere. After a tiring journey which is best described in my other bulky journal, I made it to my destination. A land full of fancy restaurants and grog holes. I stepped in front of me destination and raised my hands in joy. Hurrah! Land Ahoy at Chili's.

It had been a long trip from the Northern suburbs. There I stood staring at Chili's logo. It looked like some kind of a UCO. An Unidentified Chili Object to be precise. Chili's is yet another American chain of restaurants to enter India. It specializes in American food and most notably the Tex-Mex cuisine. But its level of food classifies as Gourmet grade or fine dine. No you have not tasted true Mexican food at Taco Bell's. If you want the real deal and good food, Chili's is a far superior and genuine option.

When I sat down inside Chili's, I only thought of one thing, "The food better be darn good. It has to make up for the long trip." And it was.

Captain : A fine restaurant this be. Its crew be so well mannered.

Crewmate : Captain your eyes are glittering with admiration.

Captain : Shut yer trap lad. I am a man of the sea. My eyes don't shine like an anime character.

Crewmate : (Laughs)

The service was excellent. I had read a few complaints regarding Chili's service but I found no issues on my trip whatsoever. The staff is pleasant and well trained. They handled my table and the ones around me quite well. It is probable that it maybe a bit slower during rush hours but that is excusable.

The restaurant has a grand ambiance. It has a large dining area and a really classy cocktail bar. The bar seems to blend in well with the surroundings. But once you step into or near it, it transports you to an other realm. It feels like you are in a pub and not a restaurant. I really liked the large Margarita sign. Pretty sure it has been clicked a hundred thousand times before but I shall click one for keepsakes anyway. Good memories.

Before my meal began, I had an opportunity to meet with Chef Abhijeet Gomare who is the culinary contact for Chili's South and west India. He is a bit of a celebrity in the culinary world with articles related to him appearing in mainstream media. He told me about Chili's plans and vision for the future. It was a great experience talking to him. When he is not busy coming up with new menus, he is probably busy collecting flyer miles traveling back and forth between Chili's restaurants across many cities.

People from the Western suburbs and Sobo area do not travel to Powai that often. It is often considered too far away but it is quite developed and to some extent even more than Sobo area itself. Chili's was a good reward for my quest to Powai which surprisingly is easy to reach from western suburbs.

Service check, Ambiance check, Time to move on to the (Drum rolls) Food !

Before my appetizers were served, I chose to start with a drink. Anything made at that awesome cocktail bar has to be awesome. I started with Chili's El Presidente Margarita which was a recommended drink. The glass, the appearance and way the drink was served out of a blue mixing tumbler. It made an excellent presentation. The drink was a mix of lime, Brandy and the good ol Tequila. It was tangy, sweet and fizzy. The mixer knew what he was doing. I think it could be my regular for my future Chili trips.
"You ain't had Mexican till you have Tequila pardner."

I chose the Triple Dipper option on the menu as it allowed me to experience most of the non vegetarian appetizers. The Chicken crisper was hands down the MVF (Most valuable Food) among the three. In the picture they are located towards the upper right corner. These are Chicken tenderloins wrapped in flour. Finger licking good and went great with the ranch sauce and honey mustard dips. Although, its best suited to be eaten with Honey mustard.

The item in the Top left corner is Buffalo Wings. It is the big daddy of all chicken wings. Much better than the sham you have at KFCs. It is bony but tasty with the sauces wrapping the deep fried chicken adding a bit of tang to it.

The last item at the south end is the Boneless Chicken wings. Same as the Buffalo wings but no bones and more meat. Good for those of us who don't like to deal with messy bones in their food. These felt juicier than the Buffalo wings. If I had to choose between Buffalo wings and the boneless ones then the latter gets my favor.

They were served with carrot sticks which were part of the combination.

And let me assure you, these were served in large king size portions. It was difficult for me to even finish these alone. Totally worth the money.

Captain : Its so tasty but I cannot finish this.

Crewmate : I often wonder Cappy, Why don't we get the rest of the crew to join us in restaurant trips?

Captain: Ever heard three's a crowd? Imagine that with ten lad.

My main course started with Sweet Mustard seed baby back ribs. I have never had pork ribs before. And this was certainly a large and an overwhelming dish. Served with a Good ol' corn on the cob and french fries. The corn was sweet and juicy. Not something we are used to here in India where Bhuna Bhuta is crispy and salty. The fries were rich and definitely leagues better than what one has at a certain clown themed American burger chain.

The ribs can be a bit of an effort to eat. But its worth it. Juicy Tender meat on ribs coated with Chili's own Barbeque sauce. The sauce is made with mustard seeds, honey and Worcestershire sauce. It is one of the best BBQ variants I have ever had. I am instantly won over by anything with BBQ sauce, so I really loved the ribs. Despite not being a person who likes bones, I found myself enjoying this. The meat was tender and the taste had sunk in quite well. There was not even a single bite that felt dissatisfying.

This item was found on their special event menu which is an ever changing list of items they test with their customers. The best items make it to the main menu while the rest are given a Spartan farewell. I am told that this item is most likely to make it to their main menu but just in case if its not, now would be a good time to have a portion of this because "Zindagi Na Milegi Dobara"

This is a volcano that I would love to see go off. Chili's Molten Lava Cake is one of their most popular desserts. Despite me being on team Cheesecake, I still opted for this on the restaurant's General manager's recommendation. And a great recommendation it was. Soft Chocolate cake filled with rich gooey chocolate lava. Topped with a dollop of Vanilla ice cream and covered with rich chocolate sauce. And the Caramel artwork for presentation.

This item was visibly enticing. Looked like a fine work of sculpted art. The chocolate sauce trickling down the cake ridges was a clever way of enhancing its presentation. Such shame to destroy it and a bigger shame not to eat it ha. The best way to eat it is to have all layers in each bite. That is the way that it is intended to be eaten. If you attack the layers one by one, you will ruin the experience. It is hard but having a bite with the cake, choco lava, ice cream and sauce form the complete alchemy in your mouth and taste great. Definitely Recommended.

Captain : This lad be a true treasure of the culinary sea.

Crewmate : I understand Captain, now please share some with me.

With the dessert gone, it was time wrap things up. The meal was memorable. The people were memorable and I would definitely remember that cocktail bar.

Chilli's can be a little expensive. But it is completely worth it. Their portion sizes are King size and they definitely fill you up. It is one Mumbai's better restaurants and a nice stop for food lovers everywhere. Also, makes it to my list of top five for 2014.

I found this as a nice keep sake. To show future whipper snappers a memento of my First Chili's trip.

Here is a picture of Chilli's first menu when it opened shop in the 70s.

Score 9/10

"We will probably be back here someday lads. But for now, it's back to sea faring for us."

Map Co-Ordinates
Chili's
13, Ventura Building, Hiranandani Business Park,
Central Avenue Road,
Powai, Mumbai

-I was invited by Chilli's to sample their food. Special Thanks go to Anisha Dalal from El sol who arranged the meet.-



 

The Little Door - Andheri West, Mumbai

A dark night she be. Lit by the stars in the sky and the bright lights of food islands in the distance, the course is set. I be invited to a convention of fellow foodaneers. Yes there be such a word as foodaneers. Excited and intrigued to visit fellow Captains, I move at full speed towards my destination, The little door. What lies behind it, no one knows. 

"Let's make a deal. Would you like to go with Door number one ?
But Monty there is just a single little blue door there.
So let us open it then."

The Little Door is a restaurant lounge which is quite popular in the Lokhandwala food district. Away from the congested Linking road, away from the pollution and in between hotels and residential lanes is The Little Door. This door hides a small world full of cheer and arcane. It was a year's end event hosted by Zomato and quite a few fellows had been invited. Upon meeting a few familiar faces and a lot of unfamiliar ones, I socialized for a bit before I settled for a bite. We were greeted by our hosts, the pleasant faced Zomato team.

The restaurant is split into two zones. The interior area which is a small but a typical lounge with live music and DJ. The exterior is a slightly larger area that would have been classified as Al Fresco if didn't have an organic roof overhead. The lounge was full of college kids and the like. It was noisy and full of cigarette smoke but nevertheless had a special feel to it.

It is not a typical place where one goes for a meal. Its a place where one goes for a celebration. Whether its your promotion or your neighbor's second cousin's friend's promotion - feel like celebrating? Come to TLD.
It may feel a bit off to those looking for good food in a peaceful environment; but hey if you want to down a few pegs and chill then come right here.When you win, you party. When you lose, you party harder.

The ambiance is not perfect but does fare satisfactorily. The crowd could be a bit noisy so it may not make the best place for a romantic date. The area however is clean and there are no annoying insects bothering the patrons. It also feels much more classy than most watering holes in Mumbai.

Our sojourn was flagged of with drinks and entrée from a special menu prepared for us.

I started with a Peach Beer. It was all right. Tasted a bit mediocre but didn't give me a good reason to complain about. I was told post event that Blushy Pink Sangria would have been a good choice but I was not briefed on the same by the serving staff when I asked for suggestions.

Captain : No rum on the menu, Blasphemy !

Crewmate : Shall we remain sober today, Captain?

Captain : BLASPHEMY !

Called Tlata or three in Morrocan, more specifically TLD tlata-this was an interesting starter. Comprising of Pita and thin Lavash, it was an ideal thing to pass away time while talking with other epicures. The Pita was tasty but had a hint of Indian adaptations to it. It went well with the hummus bread. The Lavash was crispy, savory and went rather well with the orange sun dried tomato dip.

Next up were Greek Nachos. A fusion between Greek themes and classical Spanish Nachos. The Nachos tasted great with the feta cheese addition. Despite tasting great, the flavor had an undeniable infusion of Indian spices and flavors to it. My palate loved it but my mind suggested that it wasn't quite continental. However, it served as a great starter.

Next up were the Three Amigos. From left to right - Pita slider, Baby Brava and Vol au Vent. The Pita sliders were undeniably the best of the trio. Had a wholesome Lebanese flavor and left a good after taste.  The Baby Brava was all right, felt a little low on flavor. The Vol au vent is a doughy puffy pastry filled with a dip. The dip did feel nice but somehow the doughy flavor of the pastry felt a wee bit overpowering over the rest of the item.

The Pollo Verde was undeniably one of the highlights of the day. Visibly and aromatically enticing, it satiated my gustatory senses to the max. The Chicken chunks were wrapped in a mesmerizing chilli wine sauce with onions, peppers, a hint of garlic and feta added to the mix. Each bite was a delight and if I have to give a golden plate to one item in the night, Pollo Verde gets it easy, That's Right. (Had to make that rhyming)

Captain : I am having this alone. All mine. You can have the rest of the grub lad.

Crewmate: HEY !!!

Named Strixxi Mimli, it sure confused me. What in the world does that even mean? Apparently it means stuffed strips in Maltese (Thanks Google Translate). These were chicken strips with a cheesy gooey filling and Mediterranean herbs. However, these resembled croquettes despite the naming. They were tasty and quite addicting. Chicken and cheese are always a good combination. The dip served was Onion garlic mayonnaise which seemed to complement the strips well.

Crewmate : Strixxi what ?

Captain : (Takes out reading glasses and takes out world dictionary) I can't find it in here lad.

Crewmate : Why are you still using that little handbook Captain ? Don't you have a smartphone?

At this point, I was beginning to wonder whether we would have a main course at all or not. But thankfully Shrimp Brochette marked an end to the Entrees. A house specialty wrapped with tasty cheese and bacon, it was one of the best Shrimp preparations that I have ever had so far. Chewy, cheesy and tasty. I would have actually had more of this, had the main course not been there. Takes a close second after the Pollo verde. The chef also left a bit of an artistic touch to its visual appeal.

My choice of main course was Pollo Con Salsa Al Pepe (Chicken with Salsa in English). Thin portions of chicken breast rolled with mushroom. Then grilled and served with pepper sauce. Complemented with a creamy potato mashing. I have had a similar preparation to this before in an Italian restaurant. The taste here seemed to lack bang in comparison. It felt quite mild. The portion sizes also were not filling and the dish somewhat felt like an extended part of the entrée course rather than the main course.

The Rum drum is a house specialty and the invention of the restaurant. It is visibly enticing, full of rich chocolate and good quality Rum. Billed as an eight textured chocolate cake. It definitely has several layers of cake, chocolate, mousse and rum filling. The mousse was very well layered and looked like a fine work of art from the outside. It was one of the favorite creations of Head Chef Nikhil Kedar. He spoke about it with such pride that I knew that it would be special. The upper hard shell was a little tough to break and it presented a risk of demolishing the entire dessert. However, I managed to get past that hurdle and enjoy my dessert. Loved the soft mousse mantle, the cake core with the rum surprise hidden within. A great end to a good evening.

Captain : Spoon !

Crewmate : Here you go Captain!

Captain : Knife !

Crewmate : Here.

Captain : Napkin

Crewmates : (Wiping the Captain's sweat) Are you all right Captain ?

Captain : Yes, I managed to cut this thing without blowing it up.

To conclude, I'd say that it was a great experience. A little noisy, cramped and smokey but works well if you are in the mood for a celebration. It is reminiscent of premium watering holes and good pubs across the city. In comparison with similar premium pubs, TLD has lower prices. It is the kind of place where you could have a drink or two with your buddies every day. Does need to improve on the food and perhaps un-cramp the space.

Score 7/10

"Lift the Anchors and unfurl the sails! Let's cruise under the stars, singing the ocean's song."

Map Co-Ordinates
The Little Door
B 31, Ground Floor, Shree Sidhivinayak Plaza,
New Link Road,
Andheri West, Mumbai

-I was invited to a Zomato (#ZomatoFoodieMeetup) event where I met fellow food writers and restaurant critics.-

 

Kareem's - Andheri West, Mumbai

Sailing through congested sea lanes is always a tiring task. Me ship's radar picked up a new but relatively obscure place in Andheri West. After a long voyage, I docked near a large island of restaurants. Facing old giants such as Quessos and Shreeji's was Kareem's. It is not a giant restaurant or a famous grog hole but it has a nice Tavernesque appearance with food fit for a Captain.

Kareem's seems to be a pretty popular name for Indian-Mughlai cuisine franchises. Let me clarify to the reader that this chain is Mumbai based only and the one in Delhi or the US are different. Being part of a franchise model chain, each Kareem's outlet has a different management and its own unique features. One thing that I notice about different Kareem's are their different color menus. This is quite fun. Adds a bit of a "gotta visit em all" thing to it. Yes I totally did not copy that from elsewhere.

This outlet is in a by lane with a not so impressive facade - Credits go to the BMC for digging up the roads and obstructing the restaurant. However, the restaurant itself is well maintained and clean. It has a small bistro like appearance but in my romantic sense of adventure - I thought that it resembled a small tavern. The kind of place where you love hanging out at your office lunch breaks. Or the kind of place you would love to go with your group of friends to.

The owners must be commended for taking the bull by the horns. Facing popular eateries like Quesso's, Shreejis and surrounded by many popular restaurants including several Mughlai type restaurants. It is akin to a skinny gladiator facing a hungry Lion. Excuse the bad pun. Yet, Kareem's seem to be doing good business. I went there during late afternoon. It was way way past lunch time, yet there were many customers going in and out. In a way, I felt relieved that I did not go there during lunch time since I wont have a place to sit.

Another noteworthy thing is the fact that the owner personally supervises the restaurant. She ensures each guest is seated comfortably and that their orders are taken and delivered. I always have respect for an eatery where the owner personally ensures that the wheels turn smoothly.

All righty enough chitchat, lets get to the most important thing - the food.

Captain : I would like the Kaali Mirch Kebab.

Crew mate : I would like the Peeli Mirch Kebab.

Captain : That is a dilemma of choices matey.

Crew mate : No, it isn't Cap. Let's split it two ways.

Savor the picture, this is one of my best grabs with my old camera. Seeing it alone makes me hungry. The upper three kebabs are the Pili Mirch Kebabs which are the house specialty. The lower half is the triplet of Kaali Mirch Kebabs.

I have had Kebabs in many places including street side stalls and fine dining restaurants. And the Kebabs here are definitely among the best that I have ever had. The Pili mirch Kebab lives up to its repute and was perfectly cooked. No burnt portions, great textured, tender and succulent. Full of rich flavor. These Kebabs had a base flavor of Chicken Tikka and were complemented by the spice of Pili Mirch( Yellow peppers). Pilli Mirch kebab is a rare thing among many other Kebab places. You do not find it in most Mughlai restaurants. To be able to get it so easily at Kareem's is quite convenient. This was without a shred of doubt the best item I had at Kareem's. It is a must try for all those who love their kebabs.

Kaali Mirch Kebabs are mild kebabs in terms of spice. They have a distinct flavor of Murg Malai Tikka with a hint of black pepper. If you are not fond of spices then Kaali Mirch Kebabs make a perfect choice. The lip smacking flavor of Creamed chicken is bound to leave you asking for more.

If you love your food extra spicy, the Hari Mirch Kebab is the way to go.

Captain : I am the Captain matey, Let me have the Kebabs .

Crewmate : Dont be greedy Cap, A good crew leader always shares his food.

Captain : Ha, where in the seven seas did you hear that from lad?

Despite its appearance, Kareem's is much more than a Kebab house. It offers most of the typical expectations of the North Indian - Mughlai fare. The mutton Biryani is quite decent. Moderately greasy and full of flavor. It isn't the best Mutton Biryani that I have had but it is the kind of thing that I can order everyday to satiate my Biryani craving. The boneless mutton pieces are a winner for those of us who don't like to eat bones with food. The flavor had sunk in pretty well and the temperature is just right. You wont burn your mouth with the first bite. The aroma is lovely too. Not too spicy and not too mild, just right.

For those who are interested in a more Naan-curry fare, Kareem's offers a good variety of chicken and mutton dishes.  Karachi Chicken is another one of the house specialties. An item that varies from restaurant to restaurant. While the taste of Kareem's Karachi chicken was acceptable. I felt that the flavor of tomato was too overpowering. It kind of suppressed the flavor of other things. I guess a little less tomato would be better.

The Good Ol' Butter chicken. How could I write about a Mughlai place without trying its Butter chicken? A crowd favorite for decades and one of my all time favorite foods, I keep hunting for places that serve good Butter Chicken. Kareem's Butter chicken had rather thin gravy and was a wee bit sweet. But it did not compromise on the flavor. The flavor was rich enough for me to completely finish the gravy as well. The chicken pieces were soft, well marinated and the flavor of the chicken dominated the dish. Not the best Butter Chicken out there but good enough for me. And I am very particular about the Butter Chicken in Mughlai restaurants, the slightest taste issue could make me snap.
Again an item that I could order everyday to eat at home. Goes best with Naan.

Crewmate : Captain, didn't we also have Butter Chicken on our table? Coz I don't see it.

Captain: (Burrp) Butter chicken ? I have absolutely no idea what you are talking about lad.

Crewmate : You ate it all alone didn't you ?

And what meal is ever complete without a dessert ?  I was suggested to try the Gajar Halwa. It was surprisingly light, less oily and full of flavor. Just like the Gajar Halwa made at home.It definitely beat the Halwa sold at many sweet makers and Halwais. It was extremely tasty, full of dry fruits and had a wonderful sweet aroma. It was finely cooked and had no anomalies like odd lumps. It was fresh and definitely a great way to end my Kareem's meal.

Like most Indian restaurants, Kareem's also sells vegetarian food and Chinese food. But I believe in trying the things the place is best known for. Kareem's has a great Chicken and Mutton fare. Worth a try, if you live in the Andheri Lokhandwala area or nearby. They deliver up to seven Bungalows neighborhood too so they cover a pretty large part of the Andheri west area.


The service at present is good since the owner herself monitors the serving process. Feedback is taken well, dishes are recommended and described properly.

The ambiance despite the initial appearances works for me. Its tavern-dhaba like appearance seems to appeal to me. Sometimes, the best experiences are not found in a super fine dine but in a small tavern along the road. But I would like to add a caveat to those who are particular about ambiance. It is a small restaurant and will not come of as very impressive to those who are used to big restaurants. However, the food is made in a clean kitchen , doesn't have an excess of grease and tastes great.

The pricing is on par with most North Indian restaurants in Mumbai. However, it is much cheaper than luxury dining places like Zaffaran. The kebab quality is on par with those served at Zaffaran but at a cheaper cost. Good quality food at mediocre prices. Something that works well for everyone.

To conclude, I shall ask myself a question. Would I go again to Kareem's? The answer - Yep of course.

Score 8/10

"Its time to take the ship out lads. There are places to be and restaurants to try."

Map Co-ordinates
Kareem's
Shop 4, Ground Floor, Godavari Buillding,
Oshiwara Linkroad,
Andheri West, Mumbai

 
-I was invited to try grub at Kareem's-