REDEFINING INDIAN FOOD
the yellow chilli 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, I bumped into a yellow chilli. I discovered it on the streets of Meerut, my mother's hometown. 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! I have travelled the length and breadth of India in search of unique tastes and flavours of various regions that provide inspiration for many of my recipes All it took was one bite for The Yellow Chilli to come into being! The rest as they say is history! We first launched in 2001, and now have more than 40 restaurants spread across India and outside its shores too. I'd like to believe this is just the beginning!
shorba : soup Soups are traditionally not considered a part of a typical Indian menu. Soups came to us thanks to the foreign influences in our cuisine. One of the best points about Indian gastronomy is its adaptability, thus soups have found a permanent place on our menus. Tomato Basil Shorba For tomato soup lovers, basil adds a healthy, herbal touch to the Indian tomato soup Coconut Zaffrani Shorba Smooth coconut milk soup with fennel and the rich warmth of saffron Sweet Corn Soup Eternal favourite, thick cream of sweet corn The Tomato Basil Shorba from our menu, is a fine example of the classic tomato soup, which is so loved by Indians all over, being elevated to another level with basil. The flavours and taste of tomato is best enhanced by basil, a secret that most chefs know. (option of veg / chicken) Murgh Yakhni Shorba Chicken soup with the goodness of Kashmiri cuisine
taaza : salad Green Salad Garden fresh, crunchy vegetable salad Dhuadhaar Aloo Chakhna Chaat Smoky, crunchy potatoes with a tangy dressing Papaya Peanut Kachumber Green papaya juliennes, cucumbers, carrots, onions tossed with roasted, crushed Gujarat peanuts and a dash of lemon juice Masala Papad with Pindi Salad Poppadums topped with a salad of tomatoes and steamed chickpeas Santri Murgh Chaat Shredded tandoori chicken tossed with pickled orange peel shuruaat Raita Choice of boondi, pineapple, cucumber, mint or crispy ladyfinger
Vegetarian
pashtooni and more { Starters : Kababs } Kasoori Paneer Shabnam ke Moti Malai paneer steeped in crushed black pepper, sundried fenugreek leaves and creamy yogurt, grilled in tandoor Mushroom caps overflowing with cheese and cooked to a delicious golden hue in the tandoor Hare Masaley ka Bhuna Paneer Aloo Nazakat Griddled cottage cheese with mint and coriander and loads of spicy, crackling spinach Scooped potatoes stuffed with sweet corn, nuts and served with crisp potato wafers Harippa Paneer Tikka Chana Jor Garam Tikki Cottage cheese taken to the next gourmet level with chillies, tomato and garlic with mukka pyaz and cherry tomatoes Potato patty coated with crunchy chickpea flakes, served with mint yogurt and papaya relish Fruity Paneer Aur Zaitooni Tikki Cottage cheese mixed with fresh fruits and olives, served with raw papaya and peanut salad Tangra Chilli Paneer A paneer chilli dish inspired by Tangra - the Chinatown of Kolkata Ankurit Dal aur Soyabean ke Shami Kebab Healthy soyabean nuggets mashed with lemon flavored sprouts Karara Subz Roll Crisp spring rolls with crunchy vegetables in tamarind, chilli and garlic sauce Mixed Grill (Serves 4/2) Assorted platter of juicy tandoori kababs Jain Preparation Available
curries { handi : kadhai : stir-fry } Shaam Savera Garha Dum ke Aloo Our signature creation- spinach koftas filled with creamy cottage cheese, served on a velvety tomato butter gravy Kashmiri style potatoes in yogurt, cashewnut and saffron gravy, tempered with star anise and browned garlic Ralli Milli Subziyan Makhanwala Paneer Fenugreek accentuated tomato and butter gravy with creamy, melt-in-the-mouth chunks of paneer Paneer Taka Tak Bite sized cottage cheese tikkas cooked, till dry, on a griddle with fresh, chopped tomatoes ~ 325 Farm fresh seasonal vegetables shreds tossed with spices and green chillies Mushroom ka Josh Tender white button mushrooms cooked in browned onion and yogurt curry with fennel seeds and Kashmiri garam masala ~ 315 Anglo Indian Bahaar Kofta-E-Pukhtan A mélange of mushroom, baby corn, broccoli, bell peppers and onions tossed with burnt garlic and tomato masala, served over spinach saag Melt-in-the-mouth cottage cheese koftas, grilled and served in a stewed pumpkin curry Sarson ka Saag Adraki Dhania Paneer Classic blend of mustard leaves and spinach topped with butter and garlic tempering, goes best with makke ki tandoori roti Cottage cheese tossed with robust ginger and fresh coriander ~ 325 Guncha-O-Keema (Gobi Mutter) Cauliflower and green peas with rich onion tomato masala Jain Preparation Available
dal : rajma : chholay Most of the guests visiting our restaurants ask for Shaam Savera. It's not just any paneer curry, but one that has a very interesting anecdote attached to it. Shaam Savera has the unique distinction of being the very first item cooked by Chef Sanjeev Kapoor on his widely popular cooking show Khana Khazana, which incidentally ran for almost two decades. Order it to experience the magic of having evening and morning on your plate. Lalla Mussa Dal A blend of black and green lentils in our signature style Dal Tadka Dhaba Tempered yellow lentils Maha-Rajma Masala Kidney beans with fresh tomatoes and flavoured with ground pepper, cinnamon and dry coriander Martban Ke Chholay Kabuli chickpeas cooked with ginger and roasted cumin, served in a claypot *** One of the best selling dishes at The Yellow Chilli restaurants is the Lalla Mussa Dal. On busy days, a couple of hundred litres being dished out is normal! This dal is believed to have originated at the Lalla Mussa station in the North Western Frontier Province. A blend of black and green lentil is cooked overnight on slow heat with essential spices. Cream, ghee and butter add to the richness. Jain Preparation Available
Non-vegetarian
fish and seafood pashtooni and more { Starters : Kababs } Tandoori Basil Prawns Basil scented juicy prawns cooked to perfection with mint and creamy yogurt Kali Mirch Methi Fish Tikka Fish tikka with crushed black pepper and dried fenugreek leaves served with crackling spinach Nimbu Mirch Tawa Fish Fillet of fish steeped in lemon and chilli marinade and grilled till crisp Amritsari Macchi Speciality from Amritsar, fish fried crisp and drizzled with lemon juice, served with mukka pyaaz curries Kadai Prawns Prawns tossed with freshly ground spices, bell peppers and fresh tomatoes Tomato Macchi Pan seared fillet of fish topped with tomatoes and dry roasted masala. A sweet and sour delicacy Fish Tikka Masala Fish tikka tossed with onion tomato masala
chicken pashtooni and more { Starters : Kababs } Lawrence Road Tandoori Murgh Chandi Kaliyan Chicken cooked in the popular Lawrence Road, Amritsar style with creamy yogurt Mild flavoured chicken tikkas with cheese and lemon butter, served with creamy yogurt onions Lemon Grass Chicken Tikka Murgh Angaar Bedgi Lemon grass accentuated chicken tikkas served with raw papaya and peanut salad Hot and spicy chicken tikkas, bedgi reigns! Murgh Kasoori Boti Cashewnut coated chicken nuggets tossed in Indo-Chinese spices, served with crisp masala noodles Khasta Kaju Chicken Chicken supremes with kasoori methi and crushed black peppercorns, cooked in tandoor and served with sweet chilli pickled radish Chowringhee Chilli Chicken Kurkure Kukkad Shreds of crisp chicken breast coated with our signature blend of spices Chilli chicken with a Kolkata connection - from the bylanes of Central Kolkata,served with pickled bell peppers Frontier Mixed Grill (serves 4/2) Special collection of mutton, chicken and fish kababs
curries { handi : kadhai : stir-fry } Puran Singh da Tariwala Murgh Indian chicken curries have been so globalized that one of them is already the national food of the UK, the chicken tikka masala! Chicken in gravy inspired by a dhaba Take the butter chicken, today every place serves a different version of this dish, yet, the debatable origins of it do not make it any less loved and less tasty for anyone eating it! Try The Yellow Chilli version of this delectable dish! Lazeez Murgh Tikka Masala Tasty, spicy, succulent - best paired with butter naan Murgh Makhni The classic butter chicken Lapta Chicken *** Slices of chicken tossed with bird chillies, fennel, garlic and peppercorns One of our chicken specialities is the Puran Singh da Tariwala Murgh. Puran Singh ran a dhaba on the Ambala-Delhi road, the place is almost a pilgrimage spot for foodies and most people flock there to savour this delicious chicken curry. Murgh Survedaar Chicken curry with black pepper and fresh coriander Cream Chicken Ludhianvi Shaan-E-Punjab succulent chicken cubes in a creamy yogurt curry What we serve is our version but with the basics from the original recipe intact. Yes, you can compare notes, but make sure you share the results with us! Nargisi Anda Curry A must for egg lovers eggs coated with mashed potatoes in a signature gravy
pashtooni and more lamb { Starters : Kababs } Pakhtooni Burra Boti Cilantro and lemon grass marinated spit roasted lamb served with mashed cumin potatoes Ghee Roast Mutton Chunky Kerala style chilli mutton with a potpourri of flavours Pudina Seekh Tender minty lamb skewers Rogan josh is one of the most popular mutton curries on the Indian culinary chart. You will find this dish at most restaurants. Interestingly, there are as many recipes of this dish as there are places where it is served. Typically the red colour of this curry comes from Ratan Jot, a natural red colouring agent. To really enjoy rogan josh you must have at least one nalli in your portion, because the nalli is the star of this dish. The true test of a good rogan josh is the consistency of the curry, it ought to be velvety smooth and the mutton should melt in your mouth. Raan Buzzkazi (serves 2) Tandoori roasted leg of lamb, finished over charcoal barbecue basted with garlic and pepper oil curries Nalli Rogan Josh A traditional favourite from Kashmir lamb shanks in a rich gravy Bhuna Gosht Juicy, tender lamb best served with tandoori roti Gosht Keema Mutter Highland lamb loin pounded and stewed with browned onions and green peas Dum Ki Kaliyan Slow fire cooked boneless lamb cubes in yogurt and almond curry
roti : breads Mint Paratha Paratha flavoured with fresh mint Lachha Paratha (Option of olive oil/without butter available) Stuffed Kulcha Potato / Paneer Tandoori Roti Plain / Butter Pyaz Mirch ki Roti Roomali Roti Missi Roti saath ke liye Naan Plain / Butter Lasooni Naan Basil Butter Naan Tomato Naan Peshawari Naan Naan flecked with fragrant fennel, pistachios and black sesame
chaawal : rice Veg Non-Veg Nizami Tarkari Biryani Amchi Mumbai Rustami Biryani Aromatic vegetable biryani, served sealed Inspired by a secret Parsi household recipe of Mumbai - blend of spiced lamb and rice Matar / Jeera Pulao Dum Gosht Biryani Green peas / Cumin pulao Saffron flavoured lamb biryani, served sealed Sada Chawal Steamed Rice Murgh Noormahal Biryani Taka Tak Fried Rice Rose oil accentuated saffron flavoured chicken biryani, served sealed Our own Taka Tak speciality, experimented with basmati rice and oriental flavours Hakka Noodles Next Generation Innovation! Delicious and succulent chicken tikka tossed hakka style with noodles Hakka Noodles Next Generation Innovation! A fusion of sumptuous paneer tikka tossed hakka style with noodles
meetha : desserts Gulab-e-Gulkand New avatar of the traditional Gulab Jamun, soft, condensed milk balls stuffed with candied rose petals Makhan Elaichi Mousse Butter and whipped cream with crunchy elaichi crackers Frukhand Mini chocolate cups topped with fresh fruit flavoured yogurt Zauk-e-Shahi Taste of India, mini gulab jamuns served with rabdi and crispy, sweetened bread Kesari Kulfi with Rabdi Saffron flavoured Indian ice cream with creamy, silky rabdi Cappuccino Coffee Cake with Butterscotch Lava Hot cappuccino cup shaped milk cake with praline ice cream and sticky butterscotch sauce Choice of Ice Creams Masala Cutting Mumbai street style inspired tea A set of 4 glasses A set of 6 glasses An Indian meal, especially a celebratory one, isn't complete without a dessert and a paan. The dessert promotes a sense of well-being and satiety and the paan aids in the digestion of all the heavy food consumed. One of our signature desserts here, is the Gulab-e-Gulkand. It's a clever fusion of dessert and paan, gulab jamun stuffed with a vital ingredient of paan - Gulkand. Bet you cannot have one all by yourself! Desserts made with the goodness of milk and chocolate release happy feelings in the brain and leave you with a feeling of contentment. There is a school of thought that believes that having sweets at the end of a meal promotes digestion. Whatever the theory, there is no doubt that a meal feels complete only if there are desserts on the menu.