Be prepared to wait for 45 minutes between courses at chef Sanjeev Kapoor's new indian restaurant

For a restaurant that has just opened doors, Yellow Chilli seems to be quite popular already. That's what we thought when the attendant said we'd have to wait 45 minutes to be seated. As we walked in, we realised that Khaana Khazana fame Chef Sanjeev Kapoor's Indian eatery lacks character. The walls are done up with random murals that do nothing to set the tone of the place. The tables are placed too close for comfort allowing our neighbours to happily eavesdrop on our conversation.

A note on the front page of the menu cleared the air whether yellow chillies exist at all. Kapoor discovered them in Meerut, a town his grandparents and mother hail from. The restaurant has a full-fledged bar but we dropped in on a dry day, and had to stick to mocktails. The Vigin Pirozka (Rs 100) was an interesting mix of strawberries, fresh mint leaves and lemon. For starters, we tried the Vegetarian Mixed Grill (Rs 245); a platter of assorted Paneer Kababs, Royal Hara Bhara, Shahi Subz Seekh, Tandoori Alu, Shabnam ke Moti, and the Lal Murgh (Rs 275), their signature dish. Both turned out to be disappointing. And then, our waiter disappeared. We spotted him half our later, and inquired about the main course.



The Subzee Panchshmel (Rs 165), Lal Mussa Dal (Rs 145) and Manglorean Fish Curry (Rs 295) arrived another 15 minutes later, and by then they were cold. The supposedly spicy vegetable made with yellow chilli paste lacked the zing, and the dal suffered an overdose of tomato puree. Fortunately for us (or the restaurant?) the much-recommended dessert, Chocolate Chip Kulfi with Chocolate Sauce (Rs 85), managed to lift our mood just a bit.


Vegetarian Mixed Grill

The cashier returned our change of Rs 16 in one-rupee coins. Dumping your excess chillar on hapless patrons is not happening, guys.

At:u00a0City Park, above Mainland China, 2nd floor, Hiranandani Gardens, Powai.
Call: 40156160

Yellow Chilli didn't know we were there. The Guide reviews anonymously and pays for meals