Home » Restaurant » The Yellow Chilli

Connect with us


The Yellow Chilli Website


Home page


Few words about us


Who we are and what we do

The most popular brand from SK Restaurants, The Yellow Chilli represents Indian food in all its eccentricity and diversity along with a high quality family dining experience at down to earth prices. With a variety of dishes specially designed by Master Chef Sanjeev Kapoor during his travels across India, The Yellow Chilli provides a veritable gastronomic tour of India with destinations that showcase the quintessential dishes of each region, with exotic picks from the regions of Punjab and the Mughal Era. Some recipes like Shaam Savera (signature style spinach koftas filled with creamed cottage cheese and served floating on a velvety tomato butter gravy) and Puran Singh da Tariwala Murgh (chicken gravy – from a dhaba on the famous Delhi-Ambala Road) are classic Indian dishes given a contemporary twist. At The Yellow Chilli chain of restaurants, you can live an Indian food experience with a degree of exclusivity and a touch of simplicity that is as unique as the name. Food is cooked in the most hygienic atmosphere using the freshest of ingredients in a state-of- the-art kitchen fitted with the best of equipment using all the latest technologies. Highest standards in service is the hallmark of this chain.


About Us


How it all began

Years ago, on the streets of Meerut, Chef Sanjeev Kapoor chanced upon a yellow chilli amidst a plethora of green and red chillies. As food connoisseurs are aware, Meerut is the melting pot of unique chaats. The special yellow chilli spice mix the chaatwalas use here adds that extra zing and brings together a confluence of flavours, aroma and colour. With one bite of the yellow chilli, an idea was born. His restaurant, The Yellow Chilli came into being! The first Yellow Chilli was launched in 2001, and today there are around 80 (functional and upcoming included) outlets spread across India and abroad too.


The food

Chef Sanjeev Kapoor travels extensively in India in search of unique tastes and flavours of various regions, which provides the inspiration for his recipes. With this as a base, his menu philosophy is to work on the principle of re-inventing cult Indian dishes. As a result, The Yellow Chilli provides its guests a feel of travelling across India with all five senses and a plate. A beautiful extension is that, the menu undergoes a change every two months with exciting add-ons. Also, whichever region The Yellow Chilli makes its home, there is an adaption of the local cuisine by its menu.


Be it the signature Tomato Basil Shorba (Westernised desi tamatar ka soup), Shaam Savera (spinach koftas stuffed with cottage cheese on a bed of luscious tomato gravy), Lalla Mussa Dal (kali dal simmered for 36 hours) or Gulab-e-Gulkand (rose petal compote stuffed gulab jamuns), the dishes are simply delicious and innovative! Other recommendations would include Shabnam ke Moti (cheesy mushroom caps), Adraki Dhaniya Paneer (cottage cheese with earthy ginger and fresh coriander), Lawrence Road Tandoori Murgh (tandoori chicken – Amritsar style), Puran Singh da Tariwala Murgh (chicken curry from the famous dhaba), Nalli Rogan Josh (lamb shanks in a Kashmiri gravy), Pyaaz Mirch ki Roti (spicy onion roti) and Nizami Tarkari Biryani (flavourful vegetable biryani with a Nizami touch). Needless to say, the culinary offerings at The Yellow Chilli remain untouched by the vagaries of time. Also, the skillful and warm staff will guide you through the menu and help you choose apt dishes according to your taste, adding a touch of customisation! A hearty, wholesome meal replete with delightful contemporary additions to the traditional is the biggest constant here in a warm ambience with of course, impeccable hospitality. 


Another interesting aspect of The Yellow Chilli menu is that, it celebrates every major Indian festival with a unique, complimentary dessert and boasts of a Maharaja Meal – a special 6 course unlimited menu served during working lunch hours. It’s incredible India all the way here! In addition to these, you can enjoy the special offers on take-aways and home deliveries through digital platforms, earn and burn your loyalty points and avail free Wi-Fi. The outlets also house a private dining area for special functions, kitties, parties and corporate meetings.


Chef Sanjeev Kapoor


Awarded the Padma Shri 2017 by the President, Chef Sanjeev Kapoor is ranked 73rd in the Forbes list of top 100 Indian celebrities. He has cooked for many dignitaries, including the Honourable Prime Minister Shri Narendra Modi and is on board of Singapore Airlines International Culinary panel.


Sanjeev Kapoor’s legendary skills and passion as a master chef have found expression in his many restaurants. Each one bears his stamp of excellence. With his company Sanjeev Kapoor Restaurants, he is making Indian food accessible around the globe.


Other achievements include owning a channel ‘FoodFood’ and website ‘sanjeevkapoor.com’ dedicated to food, publishing cookbooks, partnering a company ‘Wonderchef’ for selling quality kitchen gadgets and serving as a brand ambassador for many commercial products. He also has a major presence in the digital and social media space and in the FMCG sector in the form of food products.





As a part of the site selection process, an SKR Franchise support team will help the franchisee assess and select an appropriate site. SKR will provide a defined process and format based on which the site selection shall be done. This will be done keeping in mind major traffic generators and location specific financial viability models. SKR would provide maximum 3 full days.



SKR will provide ongoing training to franchisees and store managers on new processes and systems that improve restaurant profitability. The staff will also undergo rigourous training on all relevant systems and processes to ensure excellence in execution. This training will be spearheaded by an Executive Chef certified by Chef Sanjeev Kapoor and a Restaurant Manager trained by SKR. This training will be supplemented by soft-skills training by SKR.



Chef Sanjeev Kapoor oversees the structure and product offering of the menus of each restaurant brand. The marketing team analyzes consumer behaviour and plans new menus and product offerings. There will be a minimum of three menu upgrades or festive specials per year.



To ensure consistency of the brand experience, SKR will train and provide an Executive Chef and a restaurant Manager. They will be posted in the city of the brand’s location and will be part of SKR’s payroll, the reimbursement of which will be done by the franchisee. The Executive Chef will undergo a training and certification process designed by Chef Sanjeev Kapoor. The restaurant Manager will be trained in restaurant management, operations, sales and marketing.



SKR will provide brand guidelines and advertising templates along with training as part of local marketing support.



Based on information provided, SKR will analyze local purchasing power parity in relation to projected restaurant cost parameters to develop pricing with a goal to maximise profitability.




SKR, over a period of time, has built a network of vendors across the country that supplies the necessary equipment and materials needed for setup of the restaurant brand at competitive price points. SKR will extend the benefits of nationally governed alliances to the franchisee. Training will be provided on optimal inventory management and procurement methods.



SKR will provide software that integrates point of sale, human resources management, order management, sales/revenue management, purchasing and inventory management, marketing process management in a progressive touch screen user interface. SKR will also provide a customer relationship management solution that is based on loyalty points to attract repeat customers. Digital tablets for order process and free Wi-Fi for guests is also a part of the overall solution.



SKR will provide a design manual that provides guidelines on setup of the restaurant brand. To ensure standardisation of the restaurant brand, all site designs will have to be approved by SKR’s projects team. If required, SKR will provide the franchisee with a list of preferred architects that provide services at competitive price points.



SKR will assess business volume and workflow structure to design an ergonomic space that maximises kitchen staff efficiency.



SKR will provide regional heads to support franchisees on reaching 5 outlets in the region. They will travel periodically to the restaurants and guide the franchisee on top-line and bottom-line improvement. Apart from the above, even individual franchisees will be provided periodical support on all fronts.



SKR will publish a monthly balance score card that rates franchisees based on performance parameters such as customer satisfaction and operational efficiency. As part of the business performance overview and continued business support, the balance score card will be discussed with the franchisee.



Keeping in line with the values and culture of the organisation, SKR will actively seek and recognise excellence in delivery of brand promise and business performance. All franchises as well as equity restaurants are governed by the same set of parameters.



As part of SKR’s corporate governance and in order to ensure the highest standards of service levels as well as adherence to brand guidelines, SKR will perform a monthly mystery customer audit as well as an operational health audit.



To help run the business most effectively, SKR will provide training that enables the franchisee to review and optimise the business leveraging the software, systems and standard operating procedures (SOPs).



  • Finalise the desired location as per site specifications in consultation with SKR.
  • Staff the restaurant as per schedule with optimal manpower based on guidelines provided by SKR. Follow systems and processes for restaurant operations as per guidelines provided by SKR.
  • Promote the restaurant locally in accordance with SKR’s marketing guidelines using advertising campaigns and PR initiatives. Ensure the restaurant opens as per the scheduled timelines.
  • Adherence to excellence in restaurant operations.
  • Develop a staff management and rewards program to recognise excellence in delivery of brand promise and business performance.
  • Participate in national marketing campaigns.
  • Share profit and loss statements of the restaurant on a monthly basis.




Success is the result of perfection, hard work, learning from failure, loyalty and persistence. – Colin Powell


At The Yellow Chilli chain of restaurants, we are always looking for young, passionate and zealous professionals who eat, breathe and live food, and share the same passion as Master Chef Sanjeev Kapoor. We always encourage and motivate everyone to give their best, and at The Yellow Chilli chain of restaurants the efforts are much appreciated.


Join our team for a fruitful and satisfying career in the hospitality industry.

The Yellow Chilli
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.