The Yellow Chilli by Chef Sanjeev Kapoor Menu

gulab jamuns stuffed with R ose petal compote

bread and milk pudding - a popular dessert from Hyderabad, South India

lamb shanks with chilli and yogurt a popular one from Kashmir, North India

Tandoor cooked fish tikka in tangy gravy

chicken tikka in rich buttery makhni sauce

Chicken and onions in a tangy gravy, interesting

Chicken tikka in flavorful tangy gravy

Lamb chunks tossed with flavorful pickle masala

chicken curry from the legendary food stall on delhi-ambala road, North India

prawns tossed with bell-peppers and aromatic spices

Mutton marinated in a fiery marinade ,cooked in a flavourful gravy and that smoky touch makes it amazingly droolworthy

fish cooked in a ground coconut curry with ginger and chillies

pan-roasted chicken with red onions and south Indian spices

spicy chicken curry flavoured with black pepper and corainder

cheesy potato patties coated with crushed spiced black gram

melt-in-mouth special raw banana mixture turned to patties and shalow-fried

Classic dahi vada with crispy fried spinach ribbons

selection of assorted starters (Hara masaley, Chanajor Garam, Spring rolls)

crisp mini mixed vegetable rolls

We’ve got the best way to serve your favourite snack crumbled samosa, chholay, sweet yogurt, chutney and sweet tamarind sauce.

Griddled cottage cheese cubes marinated in flavourful green masala

All time favourite outside crispy inside creamy

Kasundi mustard marInated paneer cooked in tandoor

l.ong-grain rice cooked with chicken and aromatic spices

This melange of rice, multigrains, pulses and fresh vegetables flavoured with choicest of spices results in something quite magical!

l.ong-grain rice cooked with vegetables and aromatic spices

L ong grain rice cooked with tender mutton and aromatic spices

pan-tossed l.ong grain rice with vegetables and cottage cheese

Murgh Angar Bedgi, Aromatic Chicken/Goat Hyderabadi Dum Biryani and Chefs Special Rasmalai with Rabdi

Tandoor cooked minty lamb mince on skewers

Tandoori chicken inspired from the popular Lawrence Road of Amritsar, North India

The favourite chicken tikka spiced with special bedgi chillies

Boneless chicken pieces marinated in cream and aromatic spices ,skewered and cooked in tandoor

Tandoori special succulent lamb chops

Sea bass marinated with north indian spices cooked to perfection in tandoor

Marinated chicken drumsticks cooked in Tandoor

Crisp batter-fried fish a special from Amritsar, North India

Tandoor cooked minty chicken chunks on skewers

selection of assorted starters(Amritsari machchi, Murgh Angaar, Pudina Seekh)

Prawns marinated in spicy masala cooked to perfection in tandoori

naan flecked with fragrant fennel, black sesame and pistachios

a popular Indian flatbread made in tandoor

Lachcha Paratha, Garlic Naan & Peshawari Naan

a popular indian flatbread made with onions and chillies

Indian style leavened flatbread

signature style black lentils simmered overnight on slow fire

Spicy chicken tikka with crisp lettuce, bell pepper, croutons & Parmesan

Sprouted moong tossed with chopped onion , tomatoes, potatoes and cucumber.

Raw papaya and roasted Gujarat peanuts with honey-lemon dressing

Spicy cottage cheese tikka and creamy avocado in vinaigrette

plum stuffed cottage cheese-potato dumplings on a bed of luscious tomato gravy

Tempered spinach puree.

cauliflower florets tossed with pickle and kadai masala

Spinach dumplings filled with creamy cottage cheese on a bed of velvety tomato gravy

cottage cheese in rich tomato sauce accentuated with fenugreek

cottage cheese tossed with robust ginger and fresh cilantro

Paneer pieces cooked with fresh fenugreek leaves along with Indian spices

Vegetable kebabs cooked in saffron and brown onion, Awadhi style gravy!

slow-cooked potatoes with flavours from the North Indian state of Kashmir

Succulent cubes of paneer tossed in a lip smacking gravy

sautéed assorted vegetables with Indian tempering

Tender chicken simmered in a super flavourful Kashmiri broth.

A twist to the popular Chinese version

A twist to the popular Chinese version