Reservations - The Chilli Pickle

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If there is no availability please contact the restaurant directly on
01273 900390

A trip down memory lane. A very special time for m

A trip down memory lane. A very special time for me.

My 1st step into an Indian kitchen was 18 years ago. I was welcomed with open arms and loved every minute, so what was supposed to be a short stage prior to another expat position, ended in my spending 8 inspirational months at The Cinnamon Club and opened the door for me to start my own journey with this wonderful cuisine and culture. It was the time of no smart phones and so can’t find any pictures (I know I have some somewhere of a great staff cricket match!). This picture is from Vivek’s first Cinnamon Club book and most of the brigade pictured were there when I was; each a specialist in their own field.
After my stint at The Cinnamon Club I was certain Indian cuisine was my new found passion.
To be honest without this beginning The Chilli Pickle may never have been born

Happy 20th Anniversary The Cinnamon Club (next month)🥂
@chefviveksingh @thecinnamoncollection
#cinnamoncollection #birthday

Madras King Prawns via @deliveroo or click and col

Madras King Prawns
via @deliveroo or click and collect.
Link in bio
#netflixandchill -ipickle

Sunday Lunch Leg of Lamb day 2 Cumin, turmeric,

Sunday Lunch
Leg of Lamb day 2

Cumin, turmeric, garlic, chilli, ginger, curry leaf, pickled chillis, tzatziki, feta, coriander on lavash

#leftovers #familydinner #cheflife

Mini Raj Kachoris Crispy Puri shells filled with

Mini Raj Kachoris

Crispy Puri shells filled with chickpea & green mung dal salad, ginger, herb chutney, cardamom sweetened yoghurt, tamarind chutney, chilli sauce, sev noodles, pomegranate.

Flavour madness & delicious for it.
Part of the valentines make at home veg and non veg boxes.
Link in bio

#indiancuisine #regionalindianfood #indianstreetfood #michelinbibgourmand

Rhubarb Shrikhand Cinnamon French Toast Shrikhan

Rhubarb Shrikhand
Cinnamon French Toast

Shrikhand is a dessert loved all over India. Simple but delicious made from hung yoghurt, whipped with icing sugar and spice (usually with green cardamom) we serve ours here with a vanilla forced rhubarb compote and hot Cinnamon French toast.

#afternoontea #indiansweets #indiancuisine #michelinbibgourmand