The Haandi

The Haandi Overview

This is one of Kenya’s finest Indian restaurants, and reputedy one of the best in Africa. Authentic north Indian cuisine is served from beautiful silver ware, brass pots and delightful clay pots; this gourmet cuisine is superb. Behind a large glass panel, on the far side of the restaurant, Indian and Kenyan chefs are seen busily pummeling naan breads, stirring, chopping, pouring and arranging displays of beautifully produced food, often fresh from the traditional clay ovens. The food really is fit for a royal banquet.

The food originates from Authentic Punjabi cuisine. Fish, shellfish, chicken and lamb are marinated overnight in yoghurt and spices, and cooked on skewers in the traditional clay oven. The Haandi also specialize in light curries, both vegetarian and non-vegetarian.

The word “Haandi” is a traditional cooking pot used in authentic cooking all over India. The chefs at the Haandi place a lot of emphasis on fresh greens, herbs and ground spices with the result of delicious food fit for royalty

This restaurant is a favourite with many of the Kenyan Indian community found in Nairobi so booking in advance is advised.

The Haandi was established by Pradeep Mullick, an accomplished chef from Pune, India, who had started his career in the kitchens of some world class hotels such as the Sheraton and the Taj. After moving to Kenya in 1986, he soon established the Haandi in Westlands, and over the past two decades, his chain of restaurants has now extended to the Haveli in the Industrial area of Nairobi in 1994, the Haandi in Kampala, Uganda, in 1997, and now there is even a Haandi in London which was established in 2000.

Photo courtesy of kinsiekins at Flickr.com