Restaurant Review:
The Yellow Chilli by Sanjeev Kapoor

Burjuman
Dubai

Yellow Chilli was born when renowned Indian Chef Sanjeev Kapoor, on one of his visits to the hometown of his mother, Meerut in India, discovered an actual yellow chilli and there the idea for this restaurant chain was born. This particular type of chilli is apparently widely used in flavoring different foods in Meerut and using this along with the diverse tastes and recipes from parts of India as inspiration, Sanjeev Kapoor opened this chain of casual dining restaurants. The menu features an eclectic mix of dishes including signature ones by Sanjeev Kapoor himself such as the Peru Pyala, Lalla Mussa Daal and Gulab-e-Gulkand among others. We visited the Bur Juman branch of the restaurant for a tasting session and here’s everything we had:

  • Dilli Aloo Chaat: Crispy Potato Wedges Tossed In Tamarind Chutney

  • Vegetarian Platter: The Chef Prepared An Assortment Of Vegetarian Kebabs For Us Including The Following:

  1. Hare Masaley Ka Bhuna Paneer: Griddled Cottage Cheese With Mint And Coriander And Loads Of Green Masala
  2. Harippa Paneer Tikka: Cottage Cheese With Chillies, Tomato And Garlic With Mukka Pyaz And Cherry Tomatoes
  3. Aloo Nazakat: Scooped Potatoes Stuffed With Sweet Corn, Nuts And Served With Crisp Potato Wafers
  4. Chana Jor Garam Tikki: Potato Patty Coated With Crunchy Chickpea Flakes, Served With Mint Cream Yoghurt And Papaya Relish
  5. Shabnam Ke Moti: Mushroom Caps Overflowing With Cheese And Cooked In The Tandoor

  • Non Veg Platter: Assortment Of Chicken, Fish And Mutton Kebabs Including:

  1. Tandoori Basil Prawns: Basil Scented Juicy Prawns Cooked With Mint And Cream Yoghurt
  2. Kali Mirch Methi Fish Tikka: Fish Tikka With Crushed Black Pepper And Dried Fenugreek Leaves Served With Crackling Spinach
  3. Pudina Seekh: Tender Minty Minced Mutton Skewers

  • Makhan Wala Paneer: Fenugreek Accentuated Tomato And Butter Gravy With Creamy Chunks Of Paneer
  • Garha Dum Ke Aloo: Kashmiri Style Potatoes In Yoghurt, Cashew Nut And Saffron Gracy, Tempered With Star Anise And Brown Garlic
  • Martban Ke Choley: Kabuli Chickpeas Cooked With Ginger And Roasted Cumin, Served In A Claypot
  • Turai Keema Mirch: Ridge Gourd And Minced Mutton Cooked With Chillies And Whole Spices
  • Assorted Breads Including The Cheese Kulcha And The Peshawari Naan (Naan Flecked With Fragrant Fennel, Pistachios And Black Sesame)
  • Tawa Pulao with mixed vegetable Raita

Drinks

  • Tarbooza: Fresh Watermelon Juice With Fresh Mint And Black Salt
  • Pina Colada: Tropical Style Blended Coconut Cream And Pineapple Juice

We’ve eaten at other restaurants by Sanjeev Kapoor around Dubai but we have to say that at least for us, Yellow Chilli tops the list of SK restaurants. Among the appetizers, the Chaat tickled our fancy for its uniqueness while the Paneer and Mushroom tikkas in the vegetarian and the Basil Prawns in the Non vegetarian platters were our most preferred picks.  Among the mains, the Makhan Wala Paneer, Choley and the Keema were our favorites while both of us had our hearts captured by the respective breads; the generously filled Cheese Kulcha was one half’s pick while the flavorful Peshawari Naan delighted the other. The Tawa Pulao was a great way to end the meal and the chilled drinks were ideal accompaniments for the zest laden meal we were treated to at Yellow Chilli.

Dessert

  • Gulab e Gulkand: New avatar of the traditional Gulab Jamun, soft condensed milk balls stuffed with candied rose petals

One can never be too full for dessert especially if there’s Gulab Jamun on the menu! And this lavish dessert with its twist on the usual was quite the indulgence. Loved the fluffy Gulab Jamun and the ample helping of rose petals on the inside that made every bite a delight. Definitely a must have whether you have any room left or not.

On the whole, we quite enjoyed the food at the Yellow Chilli and will definitely be coming back for some more of that delicious dessert.  
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