When award-winning chef Sanjeev Kapoor opened The Yellow Chilli in 2001, he had one goal: to showcase the culinary diversity of Indian cuisine from multiple regions. Armed with knowledge he gained from years of travel and experience in the restaurant industry, he began the menu with a number of specialty dishes he designed himself. But he didn't abandon tradition entirely. Some recipes, like Shaam Savera (spinach koftas filled with creamed cottage cheese and served floating on a velvety tomato butter gravy), are contemporary twists on classic Indian dishes.