The Yellow Chilli - one stop for fine dining in East Delhi
Looking for fine dining in East Delhi? Visit The Yellow Chilli in East Gokulpur and treat your taste buds with celebrity chef Sanjeev Kapoor's signature dishes as well as tastier and spicier preparations from the a la carte menu.
Despite being a weekday, the front of house was well occupied and the kitchen was in the weeds. Ram Krishna Tripathi, general manager of the restaurant, said the occupancy is over 60 percent during weekdays and at the weekend it's packed.
With Kapoor's signature dishes dominating the menu, the food would woo those whose taste buds crave for Indian spices or Mughlai cuisine.
Innovative beverages and starters add to the lip-smacking line-up.
"Our motto is - be customer-centric, satisfy customer. We feel if guests are satisfied, it will automatically result in profit," said Tripathi, who believes word of mouth publicity has helped in increasing the footfall.
I started with Peru Pyala, as Tripathi suggested it. I relished the innovative beverage, a heady mix made with guava pulp, herbs and spices, and feel it is a must try for grownups.
Masala Mint Cooler, a sweet mint flavoured drink, is another option, while children can relish Lava Flow, an ice cream-based cooler.
Space is a consideration at most of the eateries nowadays, but this one is roomy and the cream-brown decor with patches of bright colours thrown here and there allows guests to relax and enjoy the food in a spacious ambience. Ideal place for big families!
While sipping my drink, I ordered Pudina Seekh, well cooked, but little dry, the spicy dish worked as an appetizer.
Vegetarian starter Haripp Paneer Tikka, one of the most sought after at the eatery, was tasty but it was Motiya Tikki, prepared with raw banana, that I relished more. The crispy and spicy item on the starters list was a welcome change from the usual vegetable or paneer-based recipes.
In the main course, options are aplenty, but I went for Lalla Mussa Dal. Does the name sound weird to you? Don't worry! Named differently, it's everyone's favourite Dal Makhani, but prepared in a unique style.
The preparation time for the 'daal' is 48 hours, said Chef Kuldeep Singh Negi, who hails from Pauri Garhwal, and added: "It is cooked on slow fire. And the timing and process are very important. We do not use rajma."
Rich and thick, the daal tasted slightly different and accompanying it was Shaam Savera - spinach kofta with paneer filling and I tried it with mint Parantha.
According to Tripathi, Lalla Mussa Dal and Shaam Savera are popular among vegetarians and among the most sold-out dishes at their outlet.
What about popular non-vegetarian dishes?
Puran Singh Ka Tariwala Murgh, he said and I thought why not try this. The best part about the dish was the not-so-thick gravy and it tasted like home-cooked food with tender chicken adding to my delight.
Also try Murgh Noormahal Biryani as well as Chilli Tikka Rice.
I wrapped up my dinner with Gulab-e-Gulkan, a jumbo size Gulab Jamun. Syrupy and soft, the gulkand-filled sweet dish was a real savoury.
Started six months ago by Sawhney cousins - Rahul and Vishal, the 2,500 square feet restaurant, which has a staff of 40 people trained under operation head of SK Restaurants Pvt Ltd, hosts private parties too. It can accommodate a gathering of 100 to 150 people.
"The buffet dinner for the large gathering costs approximately Rs.1,00,000, inclusive taxes. We have so far hosted seven-eight such parties. But we do not serve alcohol," said Tripathi and added that customers can customise the menu.
With prices not so high, considering it is a signature eatery from Kapoor, and decent service, the place is worth a visit.
(Posted on 06-07-2014)