Monday, June 5, 2017

An afternoon at The Yellow Chilli Restaurant, Goa!

Recently I had been to Goa, the place where Sun, Sand, and Sea meets. It’s totally a different feel when you travel to this destination. As a food blogger, this was my first trip outside Bengaluru. While searching for options, one of my friends suggested me that I should try The Yellow Chilli Restaurant by Chef Sanjeev Kapoor - the Chef whom I admire a lot for his culinary contributions to Indian cuisine and also India’s most favorite Chef and Padma Shri award winner. So without thinking too much, I added this place to my itinerary and my choice was absolutely brilliant one.

The Yellow Chilli (TYC) restaurant is located at Level 2 at Mall De Goa, Porvorim. Unlike Bangalore, we didn’t have the privilege of sharing location in Uber/Ola and travel to the destination. Thanks to Google Map for the rescue. The staffs at TYC are very professional, attentive and polite. As booking was done in advance, there was no waiting time for the table. Their ambiance is pretty cool with minimalistic wooden furniture and hanging lamps. To give the interior a Goan touch they have few Goan sketches and also a Tea light candle glass with sea shells.

Now the most important part – Food :) My husband and I hogged Goan food for almost two days before visiting TYC. I wanted a break and thought we will have a delectable encounter with North Indian food. But to my surprise, the menu was mostly Pan-Indian covering mostly North Indian dishes, a little bit of South and quite a bit of Goan dishes.

Soon after placing the order, they served us accompaniments like pappad, sweet pickle, and green chutney. We started off with a Papaya Peanut Kachumber (Salad). This salad with bursting Indian flavors just made our day. The salad was so refreshing and reminded me the Thai Raw Papaya Salads I have tasted before.

We went with one of the staffs’ suggestion and ordered a ‘Bhatti ka Jhinga’ which was flavorful jumbo prawns marinated in Indian spices and cooked to perfection in Tandoor. It was a bit dry on the outer layer but succulent inside. This starter can make any seafood lover say ‘Wow’.

Next on the menu was a proper South Indian dish – Ghee Roasted Chicken or we call it as Chicken ghee roast. This right amount of masala made this dish so delicious. The only thing lacked was some Neer dosa to go well with it.

For drinks, we ordered Peru Pyala and Masala Mint Cooler. I can’t ignore a drink which has Guava juice and Chilli combo. So for me, the Peru Pyala drink was superbly done. The Masala Mint Cooler is a good option to cool down your body when you’re in Goa.

The main course menu had too many tempting dishes and the starters were so filling, so we were happy to satiate ourselves with Pyaz Mirchi ki Roti and Creamy Chicken Ludhianvi. The mildly spicy Green Chili Roti went well with the Creamy Chicken gravy which had ample amount of black pepper. The combo was sensuous.

Our experience at TYC was enjoyable than expected. Their menu is almost the same in all the outlets and I’m sure for all the dishes I had in Goa, I am gonna visit TYC Bangalore outlet soon. A meal for two would be ₹ 1000/- (approximately).

Thanks to Chef Sanjeev Kapoor for being an inspiration for many Food Bloggers like me through Khana Khazana and other TV shows.

The Yellow Chilli
Level 2, Mall De Goa
NH-17, Porvorim
Goa - 403521
For more information and reservations, contact - 0832 2411139 

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