Kitchens of Yore Make a Comeback at The Yellow Chilli

Aloo Nazakat, Tandoori Basil Prawn and Lalla Mussa Dal

Peru Pyala

Old-school recipes, quirky mocktail combinations and friendly staff at this franchise from popular TV chef Sanjeev Kapoor’s stable of eateries.

Starting us off on a meaty note, lemony Amritsari Machchi {basa, if you don’t mind} and Lemon Grass chicken tikka appeared on our plates. But it was the Pudina Seekh Kebab and Tandoori Basil Prawn that stole our hearts. For old-times’ sake, order Lawrence Road {famous street food road in Amritsar} Tandoori Murgh and Chowrangee Chilli Chicken for a trip to old Calcutta. Vegetarians, before you start to grumble, there’s almost more on offer for you. Be it Paneer Tikka or Channa Jor Tikki, the more evolved crispy cigar stuffed with veggies in a tamarind, chilli and garlic sauce or even the exotic or delicious Aloo Nazakat – scooped potatoes stuffed with corn and nuts, and drizzled with divine deep fried potato wafers. Pair this with a Peru Pyala {guava, lemon and mint juice} for best results. You’ll be tempted, like us, to overdose on the starters, but do hold back as the mains are as delightful. And rich.

Shaam Savera is their special – spinach kofta in a tomato butter gravy, and should be had with butter naan or tandoori roti. Ludhiana’s most-loved, Lalla Mussa Dal too made its way to the table and the accompanying basil butter naan took us too foodie heaven. We piled on some Puran Singh da Tariwala Murgh, fulfilling dhaba-style chicken curry from Ambala Cantonment. And then, we bravely made room for dessert. Kulfis, their version of Shahi Tukda and Rabdi reign supreme. For sheer gluttony, and visual presentation though, the Makhan Elaichi Mousse fits the bill. But beware! The dessert is really rich, after all there is cart loads of white butter in there and the use of elaichi is a bit too generous.

Contemporary, bright and cheery, wooden walls divide the seating that resembles cubicles with a pretty faux mosaic tiled floor.

The brain-child of top chef Sanjeev Kapoor, The Yellow Chilli looks like it is here to stay. Head here for classic North-Western Frontier cuisine.