Most Chefs do not want to reveal the intrcacies of the dish though they may share with you some of the basic methods.
Well Things Change when India's celebrity chef Sanjeev Kapoor decides to share his The Yellow Chilli recipes in delightful way. These are precise and detailed recipes of the most popular dishes that are served ion numerous 'The Yellow Chilli' restaurants across India that can be easily replicated at home.
So are you ready for stylish meal at home, in the Yellow Chilli restaraunt style? Choose from a pleasent selection of aperitifs: A piping hot Tomato Basil Shorba or a palate cleansing Kesar Elaichi Lassi. Move on to the starters: what is going for you Murgh Par Lutf or Pashtoni Chana Tikki ? for the main meal Lazeez Murg Tikka Masala will vie for attention with Sanjeev Kapoor's dish Shaam Savera. Let the warmth of the layered Pudina Parantha soak up the gravies and put a bowl of beautiful green Mint chutney on your table. And to make the charmed circle complete, give out a choice of desserts like Kesari Indriyani and Gulab-e-Gulkand. Have fun and rest assured, there is no Bill for TheYellow Chilli meal at home.
SANJEEV KAPOOR, Celebrity Chef from India has many firsts to his name:
Conferred with ‘Best Chef of India’ award by the Government of India.
Represented India in 2012 in World Association of Chefs’ Societies (WACS) at Daejon, South Korea and initiated the Indian ancient ways of ‘Ayurvedic Cooking’ to chefs internationally.
Represented India as a Food Ambassador in Spain under the Spanish Government’s Indian Future Leaders Programme (IFLP).
The most famous face from Indian subcontinent with continuous presence on Indian TV through his cookery show ‘Khana Khazana’ for nearly two decades. On International TV he was prominently featured with Rachel Ray, Richard Quest and Rene Redzepi. Sanjeev Kapoor is also hailed as Rachel Ray of India.
First chef across the World to start his own 24x7 Food TV Channel by the name of ‘Food Food.’
His best-seller books reach an enthralling number of more than 150 titles (in English, Hindi, Marathi and Gujarati) with Tiffins and The Yellow Chilli Cookbook hitting the stands lately.
His much awaited book for the International audience How to Cook Indian, published and printed in US and later in UK got launched in April, 2011 to an overwhelming response and positive press. It has been listed amongst the “Summer Cookbooks of the Year.” ‘The Yellow Chilli Cookbook’ has been awarded as the Best International Cookbook in the 2012 International Book Awards.
His restaurants Sanjeev Kapoor’s Khazana, The Yellow Chilli and Signature are buzz words for the best in the category in India and many countries.
Sanjeev Kapoor’s Khazana brand in Indian Blended Spices, Ready to Cook Mixes, Pickles and Gourmet Chutneys are creating waves in US, Europe and Middle East besides India.
www.sanjeevkapoor.com attracts more than ten million page views per month and nearly half a million fans follow him on Facebook. His website has more than 7,000 proven recipes.
He is on the board of Singapore Airlines International Culinary Panel.
He is living his dream of making Indian cuisine number one in the world and empowering Indian women through power of cooking to become self-sufficient.