"We Were Fans of Master Chef Sanjeev Kapoor & Now We Run His Restaurant"
We cannot describe our story better that the article written by Priya Mishra from New York Times. It can be read here. (https://www.nytimes.com/2018/03/06/dining/sanjeev-kapoor-yellow-chilli-buena-park.html)
HOW IT ALL BEGAN
Years ago, on the streets of Meerut, Chef Sanjeev Kapoor chanced upon yellow chili amidst a plethora of green and red chilies. As food connoisseurs are aware, Meerut is the melting pot of unique chaats. The special yellow chili spice mixes the chaatwalas use here adds that extra zing and brings together a confluence of flavors, aroma, and color. With one bite of the yellow chili, an idea was born. His restaurant, The Yellow Chilli came into being! The first Yellow Chilli was launched in 2001, and today there are around 80 (functional and upcoming included) outlets spread across India and abroad too.
Chef Sanjeev Kapoor travels extensively in India in search of unique tastes and flavors of various regions, which provides the inspiration for his recipes. With this as a base, his menu philosophy is to work on the principle of re-inventing cult Indian dishes. As a result, The Yellow Chilli Buena Park provides its guests a feel of traveling across India with all five senses and a plate. A beautiful extension is that the menu undergoes a change every two months with exciting add-ons. Also, whichever region The Yellow Chilli Buena Park makes its home, there is an adoption of the local cuisine by its menu.
Be it the signature Tomato Basil Shorba (Westernised desi tamatar ka soup), Shaam Savera (spinach koftas stuffed with cottage cheese on a bed of luscious tomato gravy), Lalla Mussa Dal (kali dal simmered for 36 hours) or Gulab-e-Gulkand (rose petal compote stuffed gulab jamuns), the dishes are simply delicious and innovative! Other recommendations would include Shabnam ke Moti (cheesy mushroom caps), Adraki Dhaniya Paneer (cottage cheese with earthy ginger and fresh coriander), Lawrence Road Tandoori Murgh (tandoori chicken – Amritsar style), Puran Singh da Tariwala Murgh (chicken curry from the famous dhaba), Nalli Rogan Josh (lamb shanks in a Kashmiri gravy), Pyaaz Mirch ki Roti (spicy onion roti) and Nizami Tarkari Biryani (flavourful vegetable biryani with a Nizami touch).
Needless to say, the culinary offerings at The Yellow Chilli Buena Park remains untouched by the vagaries of time. Also, the skillful and warm staff will guide you through the menu and help you choose apt dishes according to your taste, adding a touch of customization! A hearty, wholesome meal replete with delightful contemporary additions to the traditional is the biggest constant here in a warm ambiance with, of course, impeccable hospitality.