Big Chili

SETTING

Big Chili is small (four tables) and unpretentious, and some would say quirky, with soft lighting and Indian music on a simple CD player. It is a bamboo-and-thatch affair, but features some fabulous antiques and curios.

FOOD

Chef and owner Asoke Chatterjee uses as little oil as possible in his cuisine and his cooking is a veritable labour of love. Brinyal masala is somewhat cooled down for western tastes but is nevertheless a good opener, while beef vindaloo packs more punch and is tender and spicy; this is one of the few Indian restaurants in Thailand that uses beef on the menu. A must-eat is completely home-made raita yoghurt which features an Indian salad. Asoke uses recipes from the British Raj period and the whole affair is lighter than most would expect of Indian cuisine, which can be calorie-laden and buttery to the extreme. Duck curry is fat free and all the more a better dish for it. A few typical Indian desserts are available to finish off the meal. It is recommended that you phone ahead with your order if you do not want a long wait.

WINES

Asoke says that during high season he features a wine list but during low season only a few house wines are offered. Indian Kingfisher beer is available as well as various liquors.

SERVICE

Asoke says that during high season he features a wine list but during low season only a few house wines are offered. Indian Kingfisher beer is available as well as various liquors.A good, robust and delicious meal can be had without alcohol for 1,200 baht for two.

PRICE

A good, robust and delicious meal can be had without alcohol for 1,200 baht for two.

7

3

6