Sanjeev Kapoor The Yellow Chilli

Working at The Yellow Chilli here in the New Delhi and Haryana border area is always a bit of a rush, especially when the lunch crowd starts coming in. We are located at house number 54/A, which can be a bit tricky for some people to find if they aren't from around here. In the kitchen, it gets really hot and noisy with all the pans clanking and the chefs calling out orders, but that’s just how a restaurant feels most days. We spend a lot of time prepping vegetables and making sure the spices are exactly where they should be before the doors even open. Some days are smoother than others. Occasionally a delivery is late or something in the back breaks down, and we just have to figure it out on the fly. We aren’t trying to be anything other than a place where people can get a decent meal without too much fuss. The staff stays pretty busy cleaning tables and resetting things as soon as a group leaves. It’s hard work on your feet all day, but we’ve got a good rhythm going now. We don't have a lot of time for sitting around. Usually, we're just focused on getting the plates out and making sure the floor stays clean during the rush. It’s a plain, honest way to make a living, and we’ve been doing it at this spot for a long while now.