Handi's Menu
The secret to authentic Indian cuisine lies in the generous use of signature spices that have defined our food for centuries. From the ancient times of the Maharajas, these spices have infused life and unforgettable flavors into every dish, inspiring even noblemen to traverse great distances for a taste.
Vegetarian Starters
Peshwari Paneer Tikka (Punjabi)
Cottage cheese morsels marinated with Indian spices and yoghurt.
Sarrso Broccoli (Delhi)
Charcoal grilled broccoli marinated with mustard cheese, nuts and cardamom
Bharwa mushroom (Delhi)
Button mushrooms stuffed with bell paper and cheese cooked in charcoal oven
Dahi Aur Singdana Kebab (Delhi)
A unique fried bread parcels filled with yoghurt, peanuts and peppers.
Sharing Platters (Perfect for two People)
Vegetarian Kebab Platter
Paneer Tikka, Sarrso Broccoli, Bharwa mushroom and Dahi aur Singdana kebab
Non Vegetarian Kebab Platter
Murgh Chandi kebab, Gosht Ki Seekh, Amritsari Mahi Tikka and tandoori Jhing
Non Vegetarian Curries
Laal Maas (Rajasthan)
Chef Ashwani signature dish, from Rajasthan which is a preparation of lamb shanks
Cooked in a spicy smooth gravy and simmered in an clay oven till tender
Nalli Nihari (Lucknowi)
Lamb shanks simmered with onions, saffron and myriad of spices
Matka Murgh (Lucknowi)
Traditional home-style chicken curry, cooked in a sealed earthen pot
Chooza Makhani (Delhi)
Tandoor cooked chicken simmered with chilies and fenugreek in a tomato fondue
Khade Masala Ka Jhinga (Delhi)
Pan fried prawns cooked in capsicum, onion, tomatoes and crushed homemade spices
Surmai Masala (Delhi)
Seared king fish cooked in a gravy of onion, tomato and fresh coriander
Vegetarian Curries
Kadhai Paneer (Punjabi)
Cottage cheese cooked in capsicum, onion, tomato and crushed homemade spices
Amrud Ki Sabzi (Delhi)
Pan fried fresh guava with onions, tomatoes and red chili powder
Lasoni Palak with Aloo (Delhi)
Mélange of spinach, fenugreek with garlic and cumin with potato.
Baingan Bharta (Punjab)
Charcoal roasted eggplant, cooked with spices
Dal "Lentils"
Dal Handi (Delhi)
Black lentils simmered overnight, cooked tomatoes, butter and cream
Dal Tadka (Punjab)
Yellow lentils tempered with garlic and cumin
Urad Dal Tadka (Punjab)
Classic White Lentil Dal tempered with a blend of spices
Chawal "Rice"
Steamed Basmati Rice
Jeera Rice
Cumin tempered basmati rice
Murgh Dum Biryani (Lucknowi)
Basmati rice cooked with boneless chicken and yoghurt, flavored with
aromatic spices and saffron
Gilli Gosht Ki Biryani (Lucknowi)
Basmati rice and tender chunks of lamb cooked with a exotic blend of spices
Rotee "Bread"
Roti
Plain | Butter | Masala | Roomali
Naan
Plain | Butter | Garlic | Ajwaini Laccha | Cheese | Olive and Chili
Paratha
Laccha | Mint | Jalapeno
Kulcha
Onion | Potato | Amritsari
Mithai "Dessert"
Jalebi
Deep Fried dessert which is soaked in a rich sugar syrup
Shahi Tukda
Chef Ashwani signature dessert. Stack of fried bread topped with
Condensed milk and nuts
Gulab Jamun
Sugar-soaked fried dumpling filled with nuts and preserved rose petals
Narangi Kulfi
Indian ice cream served in an orange shell with saffron and nuts
Seasonal Fresh Fruit Platter