The Yellow Chilli By Master Chef Sanjeev Kapoor

Pastry turnovers.

Assortment of spinach paneer, vegetable spring rolls, and crunchy vegetable fritters.

Broccoli cooked in a tandoor with cheese.

Sea bass marinated with north Indian spices and cooked in a tandoor.

Tandoori chicken inspired from the popular Lawrence Road of Amritsar.

Mint lamb skewers cooked in a tandoor.

Fish fillet marinated with green chilies and buttermilk, deep-fried.

Cottage cheese cubes in onion and tomato gravy.

Tempered spinach puree.

Signature style black lentils simmered overnight on slow fire.

Spinach dumplings filled with creamy cottage cheese in tomato gravy.

Mushrooms in butter gravy.

Cottage cheese with ginger and cilantro.

Sauteed veggies with Indian tempering.

Cottage cheese in tomato sauces with fenugreek.

Lentils cooked with robust ginger, tempered with choicest of Indian spices.

With bell peppers and aromatic spices.

Chicken tikka in a tangy gravy.

Tandoor fish in tangy gravy.

Fish with coconut curry, ginger, and chilies.

South Indian fiery chicken gravy with coconut and onions.

Signature Item.Rogan josh is one of the most popular lamb curries on the Indian culinary chart. Ratan jot,the natural colouring agent, is what gives this dish a bright red hue.

Prawns tossed with bell peppers and aromatic spices.

Slow cooked goat.

Steamed basmati rice.

Kashmiri-style vegetable biryani with green olives and saffron.

Goat biryani.

Garlic-infused flatbread.

Leavened flatbread that traces back to 1300 AD where it was found in the notes of famous Indo-Persian poet Amir khusrow.

Flaky, buttery Indian flatbread.

Popular Indian flatbread.

Grilled flatbread with onions and green chilies.

Assorted baked breads with chopped herbs.

Desi soup with a videshi twist.

A savory blend of vegetables in a thick broth, garnished with crispy noodles and green onions.

Mixed greens with grape tomatoes, grilled chicken, cucumber, radish, and bell peppers.

Creamy yogurt mixed with finely chopped herbs and spices.