Our house signature dish, presented just as it should be on a sizzling plate that arrives smoking hot at your table. The chicken, thinly sliced, is quickly sautéed with light spices, a touch of black pepper, fresh green herbs, onion and green pepper, for a result that’s fragrant, lightly smoky and utterly irresistible the moment it hits the plate. A dish that’s as spectacular for the sound as for the taste, meant to be shared… or not.
A dish with a story
“Sizzling” service (on a hot plate) has its roots in continental and American grills, adopted by Calcutta’s Indo-Chinese restaurants from the mid-20th century.
Popularised as the famous “sizzler,” this spectacular presentation style became emblematic of Indo-Chinese cuisine and the great tandoori restaurants.
Today our house signature, Papadam Sizzling is our own nod to this tradition of a dish still sizzling as it reaches the table.
Sizzling plate service is spectacular but scorching hot: please don’t touch it — history would never forgive us a mishap in the dining room.
Frequently asked questions
Why does the dish arrive smoking and sizzling?+
It’s served on a cast-iron plate heated to a very high temperature, extending the cooking and aroma right to your table: please don’t touch it.
Is the dish spicy?+
It’s mild to moderately spiced, with priority given to fresh herbs and light spices rather than heat.
Can it be ordered vegetarian?+
This dish is currently offered with chicken only; for a plant-based version, try our Bhaji de Champiñones.
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