Designed uniquely, the place reeks of privacy and elan! You could go and plonk yourself on any table and peacefully have your meal without having to worry if somebody is overhearing what you talk! This definitely is a USP of the place I would say! While most places make judicious use of the place to ensure maximum people can be seated, Chilis ensures that while you are with them, you are very much cared for!
Starting up with something to drink from their elaborate choice of cocktails and mocktails, we were suggested to start out by trying their Mojitos and Margaritas! First up was the Watermelon Margarita followed by the Persidente Margarita which literally shook us up! This was a hand shaken Margarita made of Tequila, Cointreau and premium brandy serving two people. While it was really strong in terms of alcohol content, the way it blended with the taste of the food was mind boggling. This was followed up by Cosmopolitan. A blend of Citron vodka, Cointreau and cranberry juice, it definitely was a very strong drink leaving me totally in love with the taste of vodka blend in with cranberry juice.
When we drink, we eat. Starting with the appetizers, Chilis put forth to us a suggestion of Triple dipper with Paneer bites, Texas cheese poppers and Fried Paneer quesadilla bites. Since we were already hungry, we were game enough to try anything vegetarian. The Paneer bites were excellent and had a wonderful crunch to it. In fact, the entire flavor was intact on the inside of the Paneer and the other ingredients. It had retained a unique texture which was definitely yum! The Texas cheese poppers have always Chili’s USP so I would not go into its detail here. The fried Paneer quesadilla bites was deliciously made which resulted in it being gone in a jiffy. Make sure you do not miss it out for anything when you are there!
The Big mouth burger bites was the next to hit our table. They were good, but I found them too Indianised for the restaurant. I did not like them as much as I liked the others. The big mouth burger bites is served with onion rings, fries and a jalapeno ranch dressing which was really good. The onion rings and fries were crispy and the jalapeno ranch dressing was delicious.
We went on to order the BBQ grilled Paneer salad (actually known as BBQ chicken salad for the non veggies, also available with Spicy garlic and lime shrimp for the sea food lovers), because I wanted to taste their salads. The ingredients appeared interesting. What had appeared to be great was even better when devoured. It was a crispy mixture of grilled Paneer, cheddar cheese, pico fe gallo, corn relish, cilantro, crispy tortilla strips and a touch of BBQ sauce served with ranch dressing.
While we do personally make pesto pasta most of the time at home and know how it should taste; the Cilantro pesto pasta with veggies, which was a blend of fresh green, cilantro, nuts and olive oil enlivened in a cream based sprinkled with pico de gallo, little did we expect that it wouldn’t taste like the traditional Pesto recipe.The cilantro flavour over powered everything and the dish fell flat. I am guessing it was a one off incident.
Marinara pasta with veggies was made with a handsome dollop of tangy tomato sauce with a tinge of garlic and basil. I have nothing against tomatoes but then after having eaten so much already, I decided to take a break and skip it. To top it, I found it a tad little too tangy for my taste anyways.
Chillis has a commendable fare of desserts and really deserve brownie points for that. The desserts were ordered twice and we literally jumped into them. The Chocolate Chip Pie paradise was the first to come in. It was nice and sweet and went really well with the Vanilla Ice cream topped over it.
Molten chocolate cake topped the chocolate chip paradise pie on my dessert list. We managed to report it missing and safey tucked inside the stomach in a matter of seconds. Although everyone had eaten enough, once this was on the table, each one of us were drooling. This is one dessert that you must have if you have a sweet tooth!
Pics Credit to Prateek
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