The Yellow Chilli By Master Chef Sanjeev Kapoor Danville

The food is below average, and certainly not works of a ‘master chef’. Recipe for the cod has changed, and isn’t as good as the previous preparation. It used to be served with pan seared cauliflower, but is now served with some mixed green salad. Point being the previous preparation was way better. The staff is the silver lining here, so the service is good always.

The Indian food was of excellent quality, and the service was fantastic. Overall, it was a wonderful experience.

The food was amazing as was the drinks. Food arrived quickly and was perfect!

The samosas were overcooked, and the butter chicken was just average. I wasn't a fan of the cauliflower dish we ordered; it was too mushy for my taste. One of the drinks I tried had an unpleasant smell, almost like a sewer, so I couldn't bring myself to drink it. The restaurant was filled with young children who were shrieking and screaming, and the bright lights were quite overwhelming. Unfortunately, I won't be returning. I left feeling disappointed.

Great food, but very spicey. Service was also good, however, the menu had no explanation of what we were ordering, and we had to rely on our waitperson for the translation. Between his thick accent and the restaurant’s noise level, we weren’t sure what we ordered. It would be good if Yellow Chili would provide an explanation for each dish on the menu.