FY LUSION IESTA

Set ina warm, welcoming atmosphere, Chef Sanjeev Kapoor’s latest restaurant presents a fusion of traditional Indian flavours and contemporary culinary innovation, all while remaining true to its neighbourhood roots

- RIYA YADAV

NESTLED within the quiet labyrinth of towering buildings, The Yellow Chilli’s large windows and warm lighting mirror the bright Saturday afternoon. The walls, painted in yellow and white, are adorned with quirky frames of chillies in darker hues, almost as if in homage to the restaurant. Some artwork features Indian food ingredients, while others depict scenes from the country’s diaspora — women in saris drying chillies, small town houses clustered together, and a sky filled with flying kites.

The atmosphere, perhaps a reflection of Padma Shri Sanjeev Kapoor’s roots when he began his journey as a culinary expert, sets the stage for a perfect dining experience. Adding to the chain of The Yellow Chilli restaurants across the city, the veteran chef recently launched a new outlet in Noida’s Sector 90. With that, the-124-cover restaurant also introduced a new fusion dish, Gulab Jamun Malai, blending traditional and contemporary recipes.

“It is truly gratifying to see our vision for The Yellow Chilli come to life. Our goal has always been to blend traditional Indian flavours with innovative twists, creating a dining experience that is both delightful and memorable,” says Kapoor.

The appetiser experience