Haandi gets its name from a cooking utensil with a concave bottom to allow even distribution of heat. The narrow mouth of the vessel traps all the flavours producing mouth watering dishes served in miniature Haandis.
At Haandi, the chefs are actually on permanent view, thanks to an ingenious cured window into the kitchen, it adds a touch of theatre to the meal, watching the pans being stirred, checked and flambeed.

Director Ray Bhangra and his chefs, have a wealth of experience to draw on.
Everything is precise and correct, and the restaurant delights in the little touches which so many other establishments have allowed to lapse.