Enjoy a khazana of cuisine from north-west frontier in a premium dining experience only at The Yellow Chilli , Dadar
Reserve your table by calling us on 022 2436 5563/64
People of Abu Dhabi, dig into the flavours of Indian cuisine only at The Yellow Chilli, Dalma mall
Test your taste buds by calling us on 0097126221115
‘The Yellow Chilli’, a renowned name in the list of restaurants, has brought flavours of Punjab to Jammu city with their special menu.
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Revel in exquisite flavours as we present Thand Rakh 3
Indulge in exclusive winter preparations!
Welcome winter with specials like Chicken Lemongrass Rasam,
Keema Stuffed Mirchi ka Pakoda, Haleem, Gobhi Shalgam Achari
Badam Sheera and more…
Reserve your table and savour a sumptuous feast this winter at The Yellow Chilli by calling us on 022-42666300 (Powai) 022-61701439 (Thane) for reservations
A young boy, on a visit to his mother’s ancestral home in Meerut (North Western India), is left fascinated by a bright yellow find. So contrastingly different from the usual fiery reds and deep greens, this prized yellow chili happened to fall in the hands of a boy destined to be arguably India’s most celebrated chefs, Sanjeev Kapoor himself.
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When you think chillies, what immediately springs to mind? It is the fiery, stinging sensation associated with it. Right? But that need not be the case in all chillies. The yellow variety is known for its colour and mild taste.
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You’d think launching a book inspired by your restaurant, where you share recipes of items on the menu, would be like selling trade secrets. But India’s busiest chef, Sanjeev Kapoor, has no such insecurities. The Yellow Chilli book, launched in 2012, became a bestseller, and the restaurant, a casual dining chain, now has more than 40 outlets across India. The fourth Yellow Chilli in the UAE recently opened in BurJuman.
We went on a Friday and it was packed. Positioned as a pocket-friendly restaurant with a high-end soul, the food is designed to represent the length and breath of India. For those who don’t know Indian food, that’s a lot of ground to cover.
Read more: http://bit.ly/2gxp55G