Hanaan, pronounced han-aan is an expression of longing - a desire to be near a loved one or a special place. This term has been liberally used by poets from the East to express their emotions, and the owners of the restaurant hope to evoke this feeling in their guests and keep the coming back. While Moghul kings chose to honour their guests by offering them saffron rice embellished with gold leaves, Hanaan, inspired by this legend, uses an abstract motif of a paisley drawn from Moghul art to bestow honour on their guests.

The restaurant is a great blend of East and West and offers authentic English fare in addition to the best of Pakistani, Bangladeshi and Indian cuisine. The freshest ingredients are used to create culinary masterpieces and this makes it an attractive option, whether for an intimate dinner, family outing or large parties. Spread over two floors, they can cover a hundred and fifty people. The versatile first floor bar has its own karaoke and music system, and like a talented actor, it can transform itself adroitly from a modern 'hot spot' to shake a leg in, to a sober corporate venue with projection facilities, depending on the requirement.

Before a meal there, once can have an aperitif at the bar or a glass of wine from their extensive list. For starters and mains choose from the array of karahi, biryani, balti, passanda, vindaloo or the Madras styles of cooking. Apart from the tried and test fare of tandoori chilli or mixed grill, some of the specialities at Hanaan are rezala, a choice of chicken or lamb, blended with spices, boiled eggs, yoghurt and cream and akni pilau, a Persian saffron rice mixed with chicken tikka, lamb tikka and prawns cooked together with a blend of mild spices, accompanied with a meat curry. They also offer wholesome combinations of meat and vegetables.

The menu changes often and the chef's special every day. Go ahead and enjoy good food and Eastern hospitality and perhaps, you'll experience 'Hanaan' to return there.