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  • Authentic North-West Frontier cuisine
    Authentic North-West Frontier cuisine
Handi Restaurant
Handi Restaurant
The word "Handi" derives from the Indian Sub-Continent and given to a specific shaped cooking vessel made from either copper or clay. Handi is headed by our Indian Chef Ashwani Mall who brings the unique flavors of North-West Frontier cooking to Le Meridien Jakarta. He is able to showcase his vast array of culinary skills which he has acquired by working in some of the finest Indian Restaurants.
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  • Our Food Philosophy
    Our Food Philosophy
    Our Food Philosophy at Handi is to focus on the six different regions that make up Indian Frontier Cuisine: Lucknowi, Punjabi, Delhi, Lahori, Rajasthani, Afghani.
  • Lucknowi
    Lucknowi cuisine is an indigenous part of the city of Nawabs. The dishes and cooking style is inspired and influenced by the Mughals. The cuisine includes both vegetarian as well as non-vegetarian dishes prepared with exotic spices, herbs and garnished with dry fruits.
  • Delhi
    Delhi was once the capital of the Mughal Empire, and it became the birthplace of Mughlai cuisine. Delhi is noted for its street food. The Paranthewali Gali in Chandani Chowk is just one of the culinary landmarks for stuffed flatbread. Delhi has people from different parts of India, thus the city has different types of food traditions; its cuisine is influenced by the various cultures. Delhi cuisine is actually an amalgam of different Indian cuisines modified in unique ways.
  • Lahori
    Lahori cuisine refers to the food and cuisine of the city of Lahore in Punjab, Pakistan. It is a part of regional Punjabi cuisine. Lahore is a city with an extremely rich food culture. People from Lahore are famous all over the country for their love for food. The city offers a vast variety of options when it comes to gastronomy.
  • Rajasthani
    Rajasthani Cuisine was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking.