Restaurant Chef Pillai
Whitefield Bangalore
LET OUR FOOD DO THE TALKING!
Chef Pillai’s maiden restaurant was aptly named RESTAURANT CHEF PILLAI and ‘started up’ with strange but delicious starter dishes to desserts through elaborate mains and Signature dishes in Whitefield, Bangalore.
Strategically located opposite the Phoenix Mall in Whitefield, this stand-alone restaurant subtly stood out but at the same time merged into the surrounding scenario around the bustling mall.
The purple and black exterior provided just the backdrop for the restaurant’s signage almost purposefully rising out of the building. The popular and iconic logo of Chef Pillai atop a pole ensured that you’ll never miss spotting the restaurant.
In just 3 weeks prior to the inauguration of the restaurant by Chef Pillai’s wife Radha who lit the lamp and spread the happiness, RESTAURANT CHEF PILLAI had already catered to over 4,500 guests craving to taste a slice of Chef Pillai’s iconic Kerala cooking in Bengaluru.
Much like his brilliant starter dish SAMBHARAM PAANI POORI – a Kerala twist to the original North Indian street food dish, Chef Pillai was here to demolish Bengalurians with his unique flavour bombs.
The classic Kerala chiller ‘Sambharam or spiced buttermilk’ is poured from a beaker into paani pooris spread around in a circle filled with the traditional ‘Kerala Kadumaga Pickle’. You then slowly pop this flavour bomb into your mouth and relish the explosions of bitter, salt, spicy, sour and tangy tounge teasers. This is sure to kick start your appetite for a journey into the rest of Chef Pillai’s tantalising menu.
It is almost a culinary journey from the deep South to the northernmost Malabar regions of Kerala. There are roasted Ashtamudi mud crabs, Kuttanad duck roast, oysters and calamari, chicken fry and mutton curry from Chef Pillai’s hometown Kollam to get your tastebuds rejuvenated enough to hit the most sought after signature dish – The fish Nirvana.
Whole slices of sear fish are pan fried in Kerala masala and allowed to slow cook in an open banana leaf with ginger, curry leaves and green chillies. Almost as if the fish is floating in a sea of spiced coconut milk fringed by a green banana leaf shoreline.
It is this dish that keeps folks coming back for more.
Enlightenment is truly blissful and addictive.
Even in the avatar of Chef Pillai’s fish Nirvana.
Chef Pillai's culinary adventures
Desserts on offer bring the social meme to mind – ‘Eat desserts first, life is too short.’ Be it the Vattalappam, the tender coconut pudding, the paalada cheesecake, or the adichaya panacotta. | These carefully curated dishes ensure the perfect ending to your complete meal. Like the tagline of RESTAURANT CHEF PILLAI ‘Let our food do the talking’, the Bengalurians are loving listening to it! |
For the sheer joy of eating out!
Consider going out for an experience in eating out. The food, the setting and the entire experience of eating at RCP will create memories to bring you back again. The sheer variety of cuisine on offer is reason enough for foodies to return to RCP.
RCP WHITEFIELD. BANGALORE
MENU
From starters to desserts, it is a culinary journey through Kerala with the signature dishes by Chef Pillai.
| KERA RASA | 175 |
| KERALA TODDY | 175 |
| ANJACHARIN VISMAYA | 175 |
| PACHAMANGA SPICED | 175 |
| BERRY MOCHA | 175 |
| CRANBERRY SPRITZER | 175 |
| SAMBHARAM KADUMANGA PAANI POORIS | 150 |
| THENGA MANGA PATTANI SUNDAL | 150 |
| PAZHAM PORI CHAT | 200 |
| WATERMELON SAMBOL | 225 |
| KERALA KACHUMBER | 75 |
| PAPPADAMS AND CHUTNEY | 75 |
| BROCCOLI & CAULIFLOWER MANGA THAIRU | 200 |
| PAALKATTI CHAKKARA VALLI KIZHANGU | 300 |
| SOYA VARATTIYATHU | 295 |
| INCHIPULI CHICKEN WINGS | 325 |
| QUILON FRIED CHICKEN | 350 |
| KONGANAD PEPPER CHICKEN | 350 |
| VENAD PAL KONJU | 400 |
| PAL SAMBOL KALAMARI | 350 |
| MEEN THENGA PORIPPU | 400 |
| NETHOLI PORICHATHU | 350 |
| CHEMMEEEN VARUVAL | 445 |
| TRANVANCORE KOZHI ROAST | 495 |
| MUTTON ROAST | 350 |
| VEETILE KOZHI CURRY | 450 |
| CHETTINAD KOZHI KUZHAMBU | 450 |
| KUTTANAD DUCK ROAST | 550 |
| KOLLAM AATIRACHI CURRY | 600 |
| AATIRACHI STEW | 600 |
| ASHTAMUDI MEEN CURRY | 600 |
| MEEN POLLICHATHU SEER FISH | 750 |
| KARIMEEN | 750 |
| MEEN MULAKITTATHU | 650 |
| CHEMEEN MANGA CURRY | 650 |
| MUD CRAB MALLI CURRY | 950 |
| NIRVANA SEER FISH | 800 |
| NIRVANA POMFRET | 750 |
| NIRVANA KARIMEEN | 750 |
| NIRVANA PANEER | 500 |
| MEEN BBC | 895 |
| NIKKAH BIRIYANI (LUNCH) | 450 |
| MASALA GRILLED TIGER PRAWNS | 900 |
| JAFFNA CRAB ROAST | 950 |
| VATALLAPPAM | 225 |
| PALADA CHEESE CAKE | 225 |
| UNNIAPPAM FALOODA | 295 |
| TENDER COCONUT PUDDING | 225 |
| ICE CREAMS ( YOUR CHOICE OF FLAVOURS) | 175 |
| SORBET | 175 |
| SULAIMANI | 75 |