Franchise Invited for Yellow Chili

Fine Dine Restaurant by Sanjeev Kapoor

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The Yellow Chili Restaurant & Bar Franchise by Sanjeev Kapoor

• Chosen as Indian ambassador for the United Nation’s Clean Cook stoves campaign for the underprivileged people in the developing countries.

• The most famous face from Indian subcontinent with the continuous presence on Indian TV through his cookery show ‘Khana Khazana’ for nearly two decades. On International TV he has prominently featured with Rachel Ray, Richard Quest and Rene Redzepi. Sanjeev Kapoor is also termed as Rachel Ray of India.

• First Chef across the World to start his own 24×7 Food TV Channel by the name of ‘FoodFood.’

• His best-seller books reach an enthralling number of more than 2001 titles (in English, Hindi, Marathi and Gujarati

About THE YELLOW CHILLI Restaurant & Bar

The Yellow Chilli is a chain of casual dining restaurants with a degree of exclusivity and a touch of simplicity that is as unique as is the name. It takes great pride in offering tasty Indian food with a difference drawn from North West Frontier cuisine and exotic picks from the regions of Punjab and the Mughal Era. And of course a range of local offerings that would differ from place to place. The menu bears the Master Chef Sanjeev Kapoor stamp of authority with quite a few of his signature dishes like Shaam Savera, Lalla Mussa Dal, Gulab e Gulkand, Royal Hara Bhara Kabab, Hare Masale ka Bhuna Paneer, Raan Buzkazi and so on…

Each outlet will be impeccably designed with subtle and aesthetic interiors and state of the art kitchens fitted with the best of equipment using all the latest technologies. Food will be cooked in most hygienic atmosphere using the freshest of ingredients and no colours or anything synthetic. Highest standards in service will be the hallmark of this Chain The mission of the Yellow Chilli is to be an integral part of the worldwide hospitality industry providing food lovers a range of scrumptious dishes served impeccably in a high tech atmosphere at down to earth prices.

AREA AND PHYSICAL REQUIREMENTS

•A minimum carpet area of 2000 – 3000 sq. ft.

•Ground Floor is preferable. Any other floor must have easy access.

•40% area has to be allotted for kitchen, stores, rest rooms, staff cafeteria, locker room, fuel storage etc.

•There should be adequate water and electricity supply and proper drainage system.

•All legal and neighbourhood clearances should be obtained

•There should be enough parking space

•There should be accessible for guests and for staff supplies

•Standalone high street restaurants are preferred over malls.