February 2016 105 www.bahrainthismonth.com Amidst an impenetrable crowd, a man wearing a stiff ‘bandhgala’ jacket and sporting a smile that stretched from ear to ear, stood behind brightly coloured ingredients, a frying pan and an electric stove. The instant he picked up the pan and turned the stove on, the entire crowd erupted into a deafening roar. Sanjeev Kapoor is the undisputed rock star of Indian gastronomy. If Bollywood and cricket are the two main arteries of India, food is the oxygen and Sanjeev has provided its steady supply for the past two decades. In millions of homes, even today, people sit glued to their TV screens to jot down the three recipes he shares every weekday. With around 10 million copies of his cookbooks sold, 25 million hits a month on his website and a 24-hour TV channel of his own, dedicated to food, he is perhaps the biggest TV chef in the world. Bahrain gets a taste of his signature dishes at The Yellow Chilli in Seef Mall, a casual dining eatery, and a link in his chain of more than 60 international restaurants. “The Yellow Chilli Bahrain was our first outlet in the GCC and is therefore really special to us,” Sanjeev tells a rhapsodic crowd while unveiling the restaurant’s new menu. The name of the restaurant is a tribute to the town where he spent a considerable part of his life growing up. “They use a special chilli there that’s yellow in colour and has a very distinct flavour,” he says. “It’s typical, yet unique and that’s what our restaurant and food is all about as well.” My friend and I went to try out some of the classic and new dishes at the famous eatery. It’s hard to ignore the bright yellow signage, shouting out from afar. The sunny demeanour is reflected in the ambience of the restaurant and the faces that greet you as well. Sanjeev describes Indian cooking as “in-your-face food,” with little room for subtlety. A prime example of this is ‘chaat’ a lip-smacking concoction of loud and fiery flavours, traditionally sold on street corners. We tried its haute version as a ‘warm up’ snack. Finally my search for a true to taste Delhi chaat in Bahrain has come to an end. Starters included Sanjeev’s signature Tandoori basil prawns and chana jor garam tikki, two brilliant dishes which exemplify the chef’s insane creativity. For the main course we tried the new creamy chicken ludhianvi with assorted breads and ended the meal with a delightful dessert, an innovative take on the famous gulab jamun stuffed with rose preserve or ‘gulkand’. The Yellow Chilli gives you a chance to sample some of Sanjeev’s famous recipes, however, that’s just the tip of the iceberg when it comes to showcasing what this talented chef can do. DINING ALSO THIS MONTH: 108 AUTHENTIC ASIAN 112 DINING HAPPENINGS MASALA MAGIC ANKITA MAMGAIN The face of modern Indian gastronomy around the world, this superstar chef shares his ‘Khana Khazana’ or culinary treasure at this popular restaurant.
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