Chillies are usually blood red or in different hues of green and almost always loaded with pungency! Years ago, amidst a mass of green and red chillies, Chef Sanjeev Kapoor bumped into a yellow chilli. He discovered it on the streets of Meerut, his mother’s hometown. He was hooked and the idea and name of his restaurant was born!
As all connoisseurs are aware, Meerut is the melting pot of unique chaats. The special yellow chilli spice mix that the chaatwallas use here add that extra zing along with a confluence of flavours. And that is exactly what the food at The Yellow Chilli represents!
Chef Sanjeev Kapoor has travelled the length and breadth of India in search of unique tastes and flavours of various regions that provide inspiration for many of his recipes – All it took was one bite for The Yellow Chilli to come into being! The rest is history!
Born in 2001, The Yellow Chilli is a chain of casual dining restaurants, and has made a mark by being known for its exclusivity and a touch of simplicity, that is as unique as its name. The menu bears Sanjeev Kapoor’s stamp of authority with quite a few of his signature dishes like Peru Pyala (Guava juice, lemon juice with a hint of mint syrup) Lalla Mussa Dal (Black lentils in signature style), Gulab-e-Gulkand (Soft condensed milk balls stuffed with candy rose petals – the quintessential gulab jamun revisited!) and many more.
Eat once and you will be hooked for life!