A day with...Chilli Pickle

In Brighton, we are lucky enough to have amazing restaurants of all different cultures and backgrounds. One of the go-to restaurants for something with a little more spice is the amazing Chilli Pickle, where I was lucky enough to go for lunch and find out more about the restaurant itself and some of the amazing processes they use to make the food that I love. 

Starting off in the Brighton Laines, Chilli Pickle has grown to be one of the most recognisable Brighton eats. With two restaurants and the launch of chilli pickle canteen (a delivery service of an in-house dining experience) they have broadened out into many areas and have been successful in all of them. The most well-known restaurant is based in what I call 'new Brighton' opposite the Jubilee library and beautifully decorated with bright colours and cultural trinkets. Their menus vary from brunch to Sunday lunches and of course you can eat in and take away.

Amongst the colourful decorations, you are able to see into parts of the kitchen, an immersive experience which I really enjoy in restaurants. On our visit we met with a tandoor chef who showed us how they make their naan traditionally in a tandoor; a metal circle oven traditionally dug into the ground with coals but in their case with electric coals and located in the front of their kitchen.

The naan is made by hand for serving and begins with circular dough. This dough is hand shaped into the flatter circle we know today, a technique that I am sure is harder than it looks! Using a 'cushion' covered with a cloth, the naan is stuck to the side of the tandoor by hand. It was amazing watching the cooking process as it was so quick, you can see as soon as the naan touches the sides the edges begin to cook and the naan begin to bubble to give that distinctive texture. 

It's then scooped off and served warm alongside many of their amazing dishes, which includes other items cooked in the tandoor, often on the spit (long metal rod) in other to cook slower in the heat. 

For lunch, we went for their lunch menu and were beyond excited by the choices available. To start we had poppadoms and chutneys, crab bhajis and Pani Puri.

I went for the crab bhajis which were crab fritters in roasted sevian noodles. I loved the crunch of the fritters alongside the smoothness of the butternut squash shorba and watercress chutney.

The Pani Puri is a classic Indian street food snack. Crispy puri shells that are filled with a potato and chickpea salad, it comes served with a tamarind water which you pour into the shells before you eat each. A cold starter but a nice fresh start to a big meal.

Both Jo and I went for their king thalis. A selection of smaller dishes including a curry of your choice. Each comes with a dahl of the day, rasam and raita alongside poppadoms and chutneys (you can also upgrade and have the option of naan alongside, and after seeing it made, we both had to get it!)

I can't wait to head back in the evening to try more of their delicious food. There is real passion in the menu, restaurant and most importantly their food which comes across in the great flavours of all the dishes. It is a real gem of Brighton and of course, needed to be featured on 'Great Brighton' .

Did you see my last post on the 'Great Brighton' feature list? I spent the day at Choccywoccydoodah and filled myself to the brim with chocolate!

I've also been interviewing people that I think make Brighton great. 
I interviewed Jamie Halsall of Cincin about all things food and Brighton 

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