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THE YELLOW CHILLI @DADAR – DROOLINGGGGGGGGGGGG

WHATEVER THE ORIGIN MAY BE OR WHOEVER COOKED AND CAME UP WITH THE NAME FOR THE DELIGHT OF THE DECADE I WOULD LIKE TO SAY I WOULD ALWAYS BE GRATEFUL TO YOU DEEP DOWN MY HEART…..AND THATS THE KIND OF LOVE I HAVE WITH CHEF.SANJEEVJI
AND WHEN CALLED FOR THE TASTING SESSION AS A MASTERCHEF FAME…..THE NAME YELLOW CHILLI MADE THE MAGIC…THE HOTEL DOESNT NEED ANY INTRODUCTION AS THEY ARE KNOWN FOR THERE FINESSE..
THE BEAUTY FLASH BEFORE YOU AS YOU STEP INTO YELLOW CHILLI..
FOR BEST FOOD I ALWAYS RESIST ME FROM VISITING A RESTURANT TWICE UNTIL IAM COMPLETELY BLOWN AWAY BY THE FOOD …
STARTED WITH A WELCOME DRINK -BLUE VALEY MANGO BLAST…. IT WAS AHAA.
CHEF. DIPESH HAS SPECIALLY CURATED THE MENU FOR US….
As we grabbed a table for DINNER here, we finalised the soup and starters based on our CAPTIAN .MR.GURPRIT SINGH ..
AS A VEGETERIAN I HAD IN SOUPS –
the tomata basil shorba from the yellow chilli menu is a fine example of the classic tomato soup, which is loved by indians all over, being elevated to another level with basil.
the flavour and taste of tomato is best enhanced by basil, a secret that most chers know..
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soups are traditionally not considered part of a typical indian menu.. soups came to us ..thanks to the foriegn influences in our cuisine..
one of the best points about indian gastronomy is its adaptability, thus soups have found a permanent place in the yellow chilli menu..
TOMATO BASIL SHORBA – (desi tomato soup with a videshi twist ) with papad , and sweet corn soup (cream style corn with a tocuh of indian herbs),
AND IN STARTERS I HAD HARIAPPA PANEER TIKKA – (cottage cheese in a blend of chilli and spices cooked in tandoor), CHANA JOR GARAM TIKKI – (cheesey potato pattice coated with crushed spiced black gram dal), , DAHI KE KEBAB – ( mango chutney stuffed hung yoghurt cakes , fried to perfection).., AND SHABNAM KE MOTI..- tandoor cooked mushroom caps stuffed with cheese )
AND IN MAIN COURSE I HAD ADRAKI DHANIYA PANEER..9 cottage cheese tossed with robust ginger and fresh coriander , .WHEN I ORDERED ADHARAK DHANIYA PANEER ITS A CLEAR WINNER IN TASTE AND CONSISTENCY /I LIKE IT FOR THE CONSISTENCY AND TEXTURE.
I HATE GINGER BUT…..SHREDDING THEM INTO SMALL PIECE AND THE MASALA COMBINATION WAS AFTER ALL TASTY..
WITH PYAAZ MIRCH KI ROTI, ATTA ROTI AND GARLIC NAAN..
Within minutes you shall see an empty plate because their PANNER WAS SO SOFT AND YUM and the best dish they serve.
When it was time for Main Course, the choice was left to the chef after we briefed our food preferences. The table got filled with food and my eyes got hold of from adraki dhaniya paneer.
Until it’s for a dessert,I don’t prefer briyani and rice items …. on my plate of food. And for the finale, my eyes were fixated on shai tukra….It was sweet, refreshing and a tasty way to end your meal.When you look back at the taste, there were hits and misses. A few delicious dishes would never let you forget the dishes that didn’t excel. So when it comes to Main Course they must fix the issues with taste.The dining arrangement and lighting is done well. The detailing in décor deserves applause. Though the soup, starter and dessert were a hit, the main course was not getting full mark from my side… The portion is humongous so order wisely. The bold flavours don’t come through in taste; though the ingredients quality is good that speak in taste.If they could work on the taste then they shall not have anything to worry about. Pleased with the service, quantity, variety and pricing. The starters and soups are killer, and the desserts indian sweet platter and chhenar payesh, cappuccino coffee cake with butter scotch lava all killers in todays desserts…
MANAGER. MR.SAMEER BAGWE AND CAPTAIN GURPRIT SINGH WERE SO FRIENDLY WITH US …..
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BREAKING DOWN POINTS
AMBIENCE POSITIVE…
FOOD VARIETY….AMPLE….
TASTE…EXCELLENT….
QUALITY AND QUANTITY ….THE PRESENTATION AND THE QUALTIY OF INGREDIENTS USED WERE SUPERB….ALSO THE QUANITY WAS SCUMPTOUS TO FILL YOUR TUMMIES..
YUMMYYYYYYYYYY AND TUMMYYYYYYYYYYYYY FULL….
A BEAUTIFUL PLACE TO EAT, RELAX AND TALK…
UNIQUE FUSION FOR FOOD..
IT IS TOTALLY VALUE FOR MONEY.
COSTLY BUT U WOULDNT REGRET PAYING….UNIQUENESS AND FUSION FOOD IS THERE MANTRA .

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