The Yellow Chilli By Master Chef Sanjeev Kapoor

Reviews

• HH

  Harman

  4 days ago
  4.0
  Food was amazing, prices are real good, quantities were perfect for the prices listed, the only thing that bothered us during our visit was- loudness, the restaurant had somwkind of party on one side??? Unsure what was going on but it was extremely loud with tons of people talking. Also we reached at 9:45 and the server told us to order quickly as they were closing down soon and would take last order at 10. But later seen accepting people coming into the reataurant at 10 and were ordering past 10:15pm, seemed a bit unfair
• GB

  gamer bp

  5 days ago
  5.0
  Our server, Issac, was great. He was really kind and kept our water glasses full. My sister, mom, dad and I really enjoyed. It is a fancy restaurant but Issac didn’t judge me, being a teenager, for showing up in a tshirt and pjs. I have had other Yellow Chills before but our waiter Issac really topped the experience. I usually don’t like people without knowing them for a long time but Issac was the exception. I really enjoyed this restaurant but enjoyed our waiter, Issac, more.
• CC

  Caleb Chambi

  Mar 31, 2026
  1.0
  My fiancé and I recently visited this new Indian restaurant in Fresno, but as regulars at India’s Oven in the Tower, we found the experience disappointing. While the food was tasty, both the presentation and atmosphere lacked polish. The exterior landscaping was unkempt, and the interior felt disorganized—featuring poorly fitted booth tables, windows covered with wood panels, and a poorly designed menu with a crumpled insert. The service further highlighted a lack of training. Our friendly server was often unsure of the menu, and the bus staff cleared the table haphazardly. When I asked if they could make an alcoholic lassi, they claimed it "wouldn’t mix well," which I found odd since I order that drink frequently at India’s Oven. The most frustrating part of the evening involved the "Tipsy Lychee" cocktail. The $12 drink used a "well" vodka that gave me an immediate headache after just one sip. The menu just said vodka, and despite asking repeatedly, I was never told which brand of vodka was used. When I asked to upgrade to Grey Goose, the bartender informed me I’d be charged for the original drink plus a $6 upcharge for the replacement. While I was fine with the upcharge, I declined because I didn't want to pay for two drinks. I decided to just deal with it because I ordered it, but the bartender—seeing that I wasn't drinking it—returned to our table to insist their version was superior to other places because they use lychee juice instead of syrup and it had a high alcohol content. I had no intention of drinking it and found the interaction awkward. Between the unprofessional service, the unpolished decor, and the manager's office door standing open in the middle of the dining room, the environment felt unrefined. I won’t be recommending this spot for now and will wait for them to improve their standards, since it has potential because of the food, before considering a return.
• AK

  Aman Kaur

  Mar 30, 2026
  4.0
  We visited yesterday and placed a number of orders. I ordered a seven-layer chaat, which was mediocre at best. We also had vegetarian and non-vegetarian platters, which were actually rather basic (4/10), although Raj's kachori was fantastic (8/10). We had Mumbai mule and aam panna for beverages (7/10). We had paneer makhanwala (9/10) for the main course, however the mutton was not good at all and the chicken was quite basic. However, we really enjoyed the desserts because the gulab jamun had kalakand inside, and the rasmalai and ice cream were excellent. The service was excellent as well.
• SD

  Stephanie DLRZZ

  Mar 15, 2026
  5.0
  We came here for lunch and wow, this place gave us such a beautiful meal from start to finish. First off, the restaurant itself is gorgeous. It is incredibly clean, well lit, and feels warm and welcoming the second you sit down. The wood tones and textures work beautifully together, and even the staff uniforms are sharp and polished. The whole place feels cared for. We started with two mocktails, the Strawberry Lassi and the Mango Mojito. The Strawberry Lassi was perfectly chilled with bright fresh strawberry flavor and a tart creamy yogurt base. It was refreshing without tasting artificial or overly sweet. The Mango Mojito was addictive. Bright, citrusy, and refreshing with mango sweetness, mint freshness, and a crisp little brightness from the green apple. The first food to hit the table was the Amritsari Machhi, and this dish immediately told me the kitchen knew what it was doing. The fish was flaky, moist, and slightly sweet the way good fish naturally is. The crust was crisp and beautifully textured without overwhelming the fish. It arrived steaming hot which made the texture even better. The sauces with it were fantastic. The green chutney was tangy, bright, and lightly spicy with great salt balance. The tamarind sauce was savory, sweet, and completely addictive. I also have to mention the onion garnish because this surprised me. I normally don’t reach for raw onion, but paired with the yogurt, green chutney, lemon juice, and fish it was crisp, refreshing, and elevated the whole bite. Next came the tandoori chicken, including both the green and orange preparations. The green chicken was incredibly moist and savory with a flavorful herb coating, and you could really taste the clay oven at work. The orange chicken was beautifully smoked from the tandoor, warmly spiced, and comforting in a way that honestly felt like getting a hug from somebody’s grandmother. My husband ordered the mango pickle, which ended up being one of the most memorable parts of the meal for me. Intensely salty, sour, fermented, and mouthwatering with just a little sweetness left in the mango flesh. It completely woke up the palate and paired perfectly with the smoky chicken. Then came the Butter Chicken with Garlic Naan. The Garlic Naan was chewy, soft, and lightly crisp on top with melted butter and herbs baked in. The Butter Chicken was wonderfully done. The sauce leaned tomato-forward but stayed dense, smooth, and perfectly emulsified. There was a thin layer of flavorful fat at the edges that carried the spices beautifully. The chicken was tender and the dish stayed warm in the ceramic bowl. With the naan it was deeply comforting. Before dessert I had the lemon with the pink salt they brought out. As someone from Sinaloa, Mexico, lemon and salt after a meal felt familiar and personal. It reset my palate perfectly before dessert. Dessert was the Gulab e Gulkand, and this was the moment that made the whole meal unforgettable. Warm, soft, and bouncy dough soaked in rose-scented syrup with pistachio. When we cut into it, steam escaped and the inside revealed a warm filling of rose petals. My husband’s eyes welled up because it reminded him of sweets his grandmother used to make. One of those moments where food brings someone home for a second. We left full, happy, and already talking about coming back.