Celebrity chef Sanjeev Kapoor is ready to give a taste of “The Yellow Chilli” to food lovers of the capital. The international chain of restaurant has forayed into the city setting up shop at Hira Place.

If Patnaites have enjoyed red or green chillies, it’s time for them to taste the yellow version, believes the master chef.

According to Sanjeev, he discovered the yellow chilli a few years back on the streets of Meerut, where his grandparents and mother hail from.

Sanjeev said: “The yellow chilli is different in taste and is certainly not imaginary. It is used by the chaatwaalas of Meerut, which adds extra zing and provides a blend of flavours, aroma and colours.”

The Yellow Chilli restaurant has an outlet in Bahrain apart from Noida, Delhi and other cities. The restaurant has witnessed its soft launch and is awaiting its grand launch. More than 200 dishes would be served at the restaurant.

Capital residents would now be able to dig into dishes from across the country such as lawrence road tandoori murgh from Amritsar. From Hyderabad there is the murgh noormahal biryani, which according to Sanjeev is a salute to royal cuisine and a fine sample of dum cooking.

Chandra Shekhar Pandey, the brand chef of the restaurant, said: “One of the specialities is that the dishes are prepared with very little oil. A few tandoor items like lawrence road tandoori murgh or shabnam ke moti are also prepared without oil. No artificial colours are used as well.”

For food lovers who swear by Sanjeev’s dishes, the restaurant also serves some of his signature food items.

Pandey said: “Around 30 signature dishes prepared with Sanjeev’s own secrets can be enjoyed at the restaurant. Among these are lala musa dal, shabnam ke moti, shaam savera, Amritsari machhli, gadbad pulao and sea food items.”

Pandey added: “Lala musa dal is cooked on tandoor for 36 continuous hours to give it a different aroma and taste. shabnam ke moti is a mushroom stuffed dish. Gadbad pulao comes in flavours like chilly, sweet and sour.” More than 200 dishes could be enjoyed at the restaurant.

Pandey said: “Among desserts, his signature dishes like motichoor ki phirnee and gulab e gulkand would be served. The latter is the traditional gulab jamun with a sweet surprise inside.

The brand chef said palak chhole, too, would be available with spinach gravy.

Dr Ranvir Choudhary, working with the Unicef said: “The ambience is good and the service is homely and courteous. I liked the they recommended the dishes and made us aware of the ingredients. I tasted lala musa dal and garlic nan for the first time and found both these dishes to be quite good.”

Pranita, an interior designer said: “The ambience is soothing. I have visited the place a few times and the food is also good. I look for food, which is not very spicy.”