Thursday, November 5, 2015
EAT: DINNER SERVICE AT CHAIWALI
One of the standout offerings of the evening was the fresh ceviche which had large lime-marinated shrimp, mango and just enough spice to make things interesting. The traditional puffed crispies on the side added on as a crunchy topping coupled with the crisp plantain provided another layer of texture to what is probably the best version of this dish we have tried uptown thus far. Seasoning fresh seafood seems quite simple but can be a disaster if not prepared correctly and this dish is an example of how it should be done.
Our main entrée for the evening was the Vindaloo Lamb chops with mustard mashed potatoes and smashed peas. Served up medium well, the lamb did not disappoint with the perfect amount of char and the requisite seasonings that Chaiwali is now known for. We actually like the mustard potatoes since it has a lot of flavor to it but this is definitely not the traditional American mash. Sweet peas provided a colorful balance to the heat on the plate and diners who want a little adventure with their meals will not be disappointed with this selection.
A dessert of Jamaican Rum & Biscuit Pudding with espresso cream was more like a tiramisu with coffee accents and had a charming Marie biscuits crust in between each layer. Those who like tiramisu and espresso should definitely try this take on the classic dish using the famous sweet British tea cookies.
On a final note, we have to say that eating at Chaiwali is almost like going on vacation since the atmosphere is so fresh and relaxing at the same time. For some reason, a lot of restaurants these days have a focus on loud music and a bustling bar scene which to us detracts from just enjoying the food. Chaiwali has done the opposite of this and provides a dining experience for uptowners that feels like going on a voyage elsewhere but without the hassle of taking a trip to the airport.