Chilli Wok: the new Ori­en­tal Dine War­ren of Kolkata


On de­sign­ing, Shikha shares, “I wanted to im­bibe the his­toric-ori­en­tal feel to the en­tire space which has been achieved by us­ing var­i­ous nat­u­ral prod­ucts. Like the ta­ble tops which are of nat­u­ral stone, and also we matched ev­ery arte­facts to the wall­pa­pers ac­cord­ing to the theme of the place. As I thought of us­ing a lot of Chi­nese scrip­tures even our chop­sticks has got that let­ter­ing. China be­ing a vast mar­ket, one needs to have a clear vi­sion as to what kind of decor ex­actly is thought about and for that we have im­ported var­i­ous and ac­cu­rate el­e­ments and re­worked on it as per our re­quire­ments. We have taken two months to com­plete the project.” The cherry blos­som theme is vis­i­ble in the etch­ing on the walls as well as in the wall pa­per. Sym­bol­i­cally the cherry blos­som rep­re­sents wealth, pros­per­ity and beauty and th­ese el­e­ments are the main el­e­ments in the de­sign phi­los­o­phy of Chilli Wok. Giv­ing the place a sooth­ing and warm ra­di­ance are the hand-picked pa­per lanterns from China while the Man­darin bronze in­scrip­tions gives it an au­then­tic vibe which are all col­lected by the de­signer her­self and also cus­tomised to suit the decor. The menu bal­ances Chi­nese Buns and Wok­tossed Honey Le­mon Chicken with Jia San Hinga (a Burmese soup with vegetables, ver­mi­celli, mush­room, dry bean curd and lily flower), Burmese Chicken Curry that is served inside a bam­boo seg­ment, Thai Green Curry, Pad Thai (stir-fried rice noo­dles with shrimp, chicken, egg, bean sprouts, scal­lion and ground peanuts) and even Ja­panese sushi. Co-owned by Prem Bham­bani, Ab­hishek Ka­jaria and DJ Vicky Methara­mani, the group has pre­vi­ously launched the hap­pen­ing night club Myx on the fifth floor and will be com­ing up with three more ex­cit­ing food joints in the same build­ing for the peo­ple of Kolkata. Speak­ing on the oc­ca­sion, Ka­jaria said, “Kolkata has been tremen­dously wel­com­ing to Chilli Wok by be­ing a full house on the first week­end it­self. We as­sure all our ad­mir­ers that we will con­tin­u­ously strive to main­tain in­ter­na­tional stan­dards and de­liver a sought after culi­nary ex­pe­ri­ence to every­body who vis­its us.”

The food con­nois­seurs of Kolkata has another rea­son to re­joice when it comes to vis­it­ing their favourite en­ter­tain­ment and F&B hub of the city, The Park Street. Chilli Wok, the 1,500 sq. ft. eatery, is a haven for Ori­en­tal food lovers who can jug­gle a meal be­tween Chi­nese, Ja­panese, Burmese, Thai and Sin­ga­porean. The City gas­tronomes may tan­ta­lize their taste buds with soy, wasabi, sriracha and ngapi all un­der one roof. Con­cep­tu­alised by Shikha Methara­mani, Ex­ec­u­tive Di­rec­tor –The Myx, this sixty-five seater restau­rant wel­comes one with soft Asian mu­sic and ex­udes an Ori­en­tal charm and tra­di­tion. The place is seg­mented nicely into a Fine Din­ing Zone, A Pri­vate Din­ing Area(PDR), and a well stocked-bar. Each and ev­ery prop in the eatery is metic­u­lously planned start­ing from the fur­ni­ture which is crafted with stone and wood, fig­urines etched on stone on a screen door, a panel of Chi­nese in­scrip­tion on the wall, pa­per lanterns to the Man­darin script on the up­hol­stery.

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