THE YELLOW CHILLI COOKBOOK
Cooking restaurant style dishes at home has never been this easy.
Some years ago one question was often asked: “Why doesn't Sanjeev Kapoor have his own restaurant? He has his TV show, but why not a restaurant where we can go and eat the food cooked using his recipes?”
The answer came in 2001 with the launch of the very first The Yellow Chilli restaurant in Ludhiana. In the beginning we served a few Chinese dishes, but soon took them off the menu because we wanted to serve only our speciality cuisine. We were also the first to introduce boneless chicken and mutton preparations, which was highly appreciated, and we became the trendsetters for other restaurants. Today, ten years later, the restaurant has grown threefold and is still Number 1 in the city of Ludhiana.
Soon our dishes - like LallaMussa Dal, ChandiKaliyan, ShaamSavera and Gulab-e-Gulkand - became a roaring success. There has been no looking back since then. Our motto of serving deliciously different food at The Yellow Chilli stands as strong today as in 2001 and we do not use colours or additives in our recipes, even though it may be the norm. The Yellow Chilli offers the experience of five star food at three star rates. We have our patrons who come in with friends and family to enjoy our delicious fare at affordable rates. The same satisfied patrons soon requested us to share The Yellow Chilli recipes with them and thus the seed for this book was sown.
Yes, a book of recipes, because in the printed form it can be handed down through generations. So THE YELLOW CHILLI COOKBOOK went from being just an idea to a colourful collection of restaurant recipes in a very short span of time. We hope that the food displayed here gives you the satisfaction that you have cooked with élan and confidence and really ‘dined out’ in the comfort of your own home!
Another oft-asked question is, ‘Why does restaurant food taste different from home cooked?’ or ‘What is the difference between home cooked food and restaurant food?’ To this I would say that the best thing about restaurant food is that you don’t have to make it yourself. On the other hand, the best thing about the food that you have cooked yourself is the satisfaction of knowing that you have created that meal. But if you can cook restaurant style food at home, wouldn’t it be really nice?
Choosing the recipes to go into this collection was not done overnight. We had to survey all the outlets, pull out the dishes that are best sellers, scale down the recipe perfectly for four portions and then triple-test them. When you cook in large cauldrons, you cook differently. When you cook on super high heat, as is done in commercial kitchens, you cook differently. So adapting the recipes for home use was an enjoyable and educational trip.
You could start your pleasant evening with a palate cleansing Tomato Basil Shorba, and accompany it with KhaasSeekh and Royal Hara Bhara. Indulge yourself with extra special RaanBuzkazi and offer Kadai Tandoori GobhiMussallam to those who don’t eat meat. Pile up PeshawariNaans, and make it all special with Bhindi Raita, a raita with a difference. Then bring the meal to a crescendo with an exotic Gulab-e-Gulkand. Please remember that all portions serve four and are meant to complement other dishes in the meal.
Time to bring out your fine china, special glassware and cutlery and spread out The Yellow Chilli feast for your family. Hope you will enjoy the food as much as we enjoyed bringing it to you!
For the true food lover, this book is going to a cherished addition to the collection. Take advantage of the pre-launch offer on Sanjeev Kapoor’sThe Yellow Chilli Cookbook!
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