Haandi is named after a cooking utensil that allows for even spreading of heat, usually covered with a lid, it traps the subtle flavours of the ingredients being cooked, and is used extensively in Northern India and its frontiers.

Haandi is also a sophisticated restaurant chain with branches across the globe and a menu that pays homage to classic Indian food with bold flavours. Popular fare such as the spicy bhuna lamb jalandari with onions and fresh pepper, and tawa prawn masala are prepared in the open kitchen by chefs trained in the original Nairobi branch, adding a touch of theatre to the meal, watching the pans being stirred, checked and flambéed. Amongst starters you might encounter a skewered and spiced tilapia, tandoori chops flavoured with ginger and yogurt marinade and meat samosa, and finally for some sweet indulgence there's kesar rasmalai, cheese dumplings soaked in sweetened saffron flavoured milk.