Welcome

The skill of using Indian spices comes not only with knowing what spices to use, but also how to use them. Spices enhance flavour and add that "zing" to the food, and it is these spices that makes the Indian Cuisines so distinctive. The chefs at Haandi are masters of controlling the blend of these spices to prepare for you would be the most wonderful and authentic Indian Cuisine you've ever tasted!
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Indian Spice Blends
Different blends of spices can be said to have "heating" or "cooling" effects. A curry is a blend of spices cooked with tomatoes and onions, yogurt or coconut milk. The lend varies according to the region and the cook. Curries are likely to include several of the spices like, Cardamom, Pepper, Cloves, cinnamon, Cumin, Coriander, Turmeric, Red Chilli, Saffron, Tamarind, Ginger, Nutmeg, Fenugreek and much more. Another term for a blend of spices is masala. The first garam masala was created in Northern India under Mughal Rule. It originally included cardamom, cinnamon, cloves and black pepper. Over te years, cumin and coriander were added. This blend is now known as a Mughal masala. Spices are used with all types of main dishes, including meat, fish, poultry, and vegetables. In the south, curries are generally hotter and mainly vegetable (Bhujia, Dosa, Idli). Specialities include Pharsi Dhan Sak (lamb or chicken cooked with curries lentils) and the sweet sour Vinaloo vinegar marinade. Northern cuisine focuses on meat dishes like Rogan Josh (curried lamb), Gushtaba (spicy meatballs in yogurt), kebabs, and Tandoori cooking (chicken, meat or fish marinated in curd and spices and baked in a traditional clay Tandoor oven.)

Indian Cuisine

Religion and Food
India's cuisine is as diverse as its regions. Its history can be traced back thousands of years. Each region's cuisine has been influenced by the areas surrounding it, as well as India's many religions. Food plays a major role in the practice of Hinduism, Jainism, Buddhism, Islam, Judaism and Sikh, all present in India. Each religion has its own rules when it comes to food preparation and eating. Major emphasis is placed on food related hygiene. Indian cuisine reflects the majority of its people are vegetarian. The rise of vegetarianism in India goes back to around 500 BC, when India saw the rise of Buddhism and Jainism. These religions preached the principle o ahimsa or "not-harming." Hinduism a religion that once sacrificed animals prior to eating them, also adopted this principle around the 1st century BC and from then on promoted a vegetarian diet. The development of vegetarianism in India is often linked to southern cuisine, partly because the Brahmins of some northern regions (such as Kashmir and Bengal) are not strict vegetarians.
Cuisine of North and South India
Food patterns in India can easily be linked to a region's natural environment and religious practices, but foreign influence also played a large part. In the 16th century, Muslims from western Asia invaded northern India. Their effect on the culture is visible today in what was named Mughal Cuisines. This Middle East influence brought more meat dishes (kebabs,except pork), spices, nuts and the idea of ending a meal with a dessert. Alternately, the prominently vegetarian Hindu diet of the South features more rice, lentils, and vegetables cooked with yogurts, pickles and chillies. meals are common pures of chickpeas, mung beans, or kidney beans and accompany nearly every meal. North and South India also differ in their choice of grain, the staple of all Indian cuisine. Rice is the basis of Southern cuisine, while wheat is used in North. Hindus serves puris, a wheat bread fried in oil or ghee. Muslims traditionally prepare chapattis, circles of wheat dough cooked on a flat griddle and served with hot curry, and naan, a leavened bread baken in a tandoor oven. Traditionally, food is eaten bt hand, using breads to scoop main dishes.

APPETIZER

MENU SMALL PLATTER LARGE PLATTER
Vegetarian

Subzi pakoras, Aloo tikki

$55.00 $110.00
Non-Vegetarian

Murge tikka, Tandoori murge, Seekh kabab, Sheesh kabab murge

$65.00 $130.00

ENTREES

MENU SMALL PLATTER LARGE PLATTER
Vegetarian

Aloo saag, Aloogobhi, Navrattan korma, Aloo mutter, Bainggan Bharta, Palak paneer, Matar paneer, Paneer makhini, Malai kofta

$55.00 $120.00
Chicken

Murge masala, Murge Do pyaza, Murge Tikka masala, Murg makhini, Kadhai murg, Dhaniawala korma, Murg saag

$65.00 $130.00
Lamb

Gosht masala, Gosht korma, Vindaloo, Roganjosh

$75.00 $145.00
Breads

Roti, Naan, Paratha, Assorted Breads

$30.00 $75.00
Daal

Daal masala, Daal makhni, Chana masala

$50.00 $110.00
Rice

Saffron pulao, Vegetable pulao

$35.00 $75.00
Biryani

Chicken Biryani, Lamb Biryani

$70.00 $145.00
Vegetable Biryani $50.00 $110.00

Dessert

MENU SMALL PLATTER LARGE PLATTER

Rich kheer, Ras Malai, Gulab jamun, Gajarhalwa

$55.00 $120.00
MENU PRICE
Muligatawny soup

Creamed lentils simmered in savory brotyh seasomed with herbs and spice-served with lemon

$2.95
Sabzi bhajiya

Eggplant,cauliflower,onion and potato fritters cooked in chickpea batter.

$4.95
Murga tikka

Strip of boneless chicken breast marinated in yogurt, herbs and spice. grilled to perfection over flaming cahrcole.

$5.95
Bhelpuri

A delightful starter guaranteed to tingle your tast buds comprised of puffed rice,toss with chickpeas,tomatoes,diced potatoes,onions and calintro stirred with the tangy mint and tamarind sauce.

$5.95
Samosa

Deep fried pasty tringles stuffed with spiced potatoes and green peas,two per order.

$5.95
Galouti Kabab

Finely ground lamb with the touch of green papaya and mix of exotic Kashmiri spices cooked over charcoal clay oven.

$6.95
Assorted appetizer platter

A combination of somasas, sabji bhajiyas,murgh tikka and seek kabab.

$12.95
MENU PRICE
Navrattan biryani

A combination of garden fresh vegetables cookled with saffron basmiti rice in mild spice and nuts,served with raita.

$14.95
Murgh biryani

Boneless chicken cooked with saffron basmati rice, marinated with herbs. Spice and nuts served with raita.

$16.95
Gosth briyani

Boneless chubes of legs of lamb, cooked with saffron basmati rice. Marinated with herbs ,spice and nuts ,served with raita.

$17.95
Dum ki b riyani

A delightfull combination of garden fresh vegetables, boneless chicken and lamb cooked with saffron and basmati rice.marinatein selected herbs, spice and nuts served with raita.

$17.95
Jingha biryani

Saffron basmati rice,smothered with shrimp,spice, herbs n nuts served with raita.

$18.95
MENU PRICE
Kaali makhini daal

Black letils simmered in mild spice and cream.

$10.95
Hyderabaadi aloo do peezah

Potatoes sauteed in fresh onions,tomatoes and bell peppers,tempred with cumin seeds.

$11.95
Aloo saag

Quatered potatoes and spinach cooked in curry sauce.

$11.95
Aloo gobhi masala

Fresh cauliflower and poattoes simmerend in fresh herbs and spices.

$12.95
Matar paneer

Homemade farmer cheese cubes, green peas cooked in creamy curry sauce.

$12.95
Navrattan khorma

Assorted fresh vegetables cooked in a mild creamy sauce.

$12.95
Baigan bharta

Eggplant roosted in tandoor clay oven sautéed with onions, bell peppers, tomatoes,Panchporan,a very special five spice mixture.

$13.95
Palak paneer

Homemade farmer cheese cubes, spinach cooked in green herbs and spice.

$13.95
Bhagara baigan

A Hyderabadi specialty, Indian eggplant sloaw cooked in onions peanuts and coconut gracy.

$13.95
Methi Paneer

Homemade farmer's cheese cubes marinated in yogurt and cooked in an authentic sauce with a touch of fenugreek.A rare combination from Kashmir.

$13.95
Malai Kofta

Croquettes of farmer's cheese and potatoes carefully simmered in a flavorful sauce.

$13.95
MENU PRICE
Samundar Ki Begam

Fillet of salmon barbecued over flaming charcoal grill, simmered in a savory curry sauce.

$18.95
Jhinga Shahi

Jumbo Shrimp sauteed in creamy curry sauce with onion and green bell pepper.

$18.95
Jhinga Vindaloo

Jumbo shrimp and potatoes in a stimulating HOT curry sauce.

$18.95
Jhinga Jhalfrezi

Jumbo Shrimp sauteed with onion seeds, bell peppers and tomatoes, simmered in authentic curry sauce

$18.95
MENU PRICE
Gosht masala

Fresh chunks of lamb cooked in aginger and garlic in our's chef's special sauce.

$16.95
Saag gosht

Fresh chunks of legs of lamb and spinich cooked in curry sauce with fresh green herbs.

$17.95
Gosht vindaloo

Fresh chunks of tenders lamb and potatoes in stumulaiting hot curry sauce.

$17.95
Lamb korma

Fresh chunks of tenders lamb cooked in rich creamy sauce.

$17.95
Rogan josh

Fresh chunks of legs of lambs simmered to perfection a creamy sauce with a tingeof cannamon and nutmeg.

$17.95
Gosht patiala

Tender succulent pieces of lamb cooked with ground onions ,ginger, garlic, tomatoes and spice. Frome the royal kitchen of patiala province in punjab.

$18.95
MENU PRICE
Murgh Masala

Tender boneless chicken cooked in a thick curry sauce.

$14.95
Murgh Do Pyaza

Boneless chicken sauteed in fresh onions, tomatoes in a creamy curry sauce.

$15.95
Murgh Saag

Boneless chicken cooked with spinach in curry and fresh select green herbs.

$16.95
Murgh Tikka Masala

Boneless chicken cubes barbecued in a charcoal clay oven, lightly touched in a savory sauce.

$16.95
Methi Chooza

Boneless chunks of chicken marinated in yogurt, cooked in an authentic sauce with a touch of fenugreek, a rare combination from Kashmir.

$16.95
Murgh Vindaloo

Boneless chicken and potatoes cooked in a stimulating hot curry sauce.

$16.95
Murgh Lababdaar

Boneless chicken of chicken char grilled in the tandoor and prepared in a onion tomato, and cashewnut gravy with a hint of coriander.

$16.95
Murgh Makhini

Barbecued chunks of boneless chicken breast cooked in fresh cream, based tomato curry sauce.

$17.95
Keasar Chicken Khorma

Barbecued chunks of boneless chicken breast marinated in saffron and cooked in a creamy curry sauce.

$17.95
MENU PRICE
Tandoori murgh

Half spring chicken marinate overnight in yogurt ,spices and fresh herbs. Barbecued carefully over charcoal oven.

$14.95
Sheesh kabab tandoori

Succulent roll of minced lambs shaped on a square and blended with herbs and spice ,barbecued in ours clay oven.

$14.95
Sheesh kabab murgh

Strip of a boneless chicken breast marinate yogurt, herbs and spice. skewered with tomatoes, onions and bell peppers.

$16.95
Sheesh kabab barra

Cubes of legs of lamb marinated in especial blend of spice and lemon juice. Skewered with tomatoes, onions and bell peppers, boiled in charcoal oven.

$17.95
Murgh tikka tandoori

Boneless chunks of chicken breast marinated in our especial recipe, barbecued over a Fleming charcoal clay oven.

$17.95
Murgh app ki pasand

Assortment of boneless chunk of chicken marinated with pure saffron, fresh mint and finely chopped garlic barbecue in a flaming charcoal clay oven.

$17.95
Salmon masala tandoori

Fresh fillet of salamondelicatey marinated in special mix of masalas , grilled over a flaming charcoal oven.

$20.95
Gosht chaamp tajdaar

Lamb chops marinate in a special blend of spices and lemon juice, skewered with tomatoes, onions and bell peppers. Char boiled in a flaming charcoal clay oven.

$20.95
Tandoori mixed grill

A mixed platter of seek kabab, murgh tikka, salamon tandoori, sheeh skabab, murgh and gosht chaapma, char boiled in a flaming charcoal clay oven.

$21.95
MENU PRICE
Kadhai paneer

Homemade farmer's cheese cubes cooked on very low high heat in wok with. Fresh tomatoes onions, garlic, green pepper, fresh herbs and spice.

$14.95
Kadhai chicken

Boneless diced chickencooked in a very high heat in a wok with fresh tomatoes, onion, gingers, green peeper, fresh herbs and spice.

$15.95
Kadhai lamb

Boneless cubes of lamb cooked in a very high heat in a wok with fresh tomatoes, onion, gingers, green peeper, fresh herbs and spice.

$17.95
Kadhai jhinga $18.95
MENU PRICE
Roti

Leavened whole wheat bread

$2.25
Naan

Leavened bread baked in flaming charcoal day oven made with enriched white flour

$2.50
Lacha Paratha

Multi – layered whole wheat bread sprinkled with onion seeds

$2.95
Onion Kulcha

Enriched white flour bread stuffed with chopped onions and fresh coriander

$2.95
Aloo Paratha

Whole wheat bread stuffed with potatoes and spiced peas

$3.25
Assorted Breads

A combination of Naan, Roti, Onion, Aloo Paratha and Lacha Paratha

$10.95
MENU PRICE
Pudina Roti

Hand kneaded whole wheat bread made with fresh chopped mint

$2.95
Paneer Kulcha

Encriched white flour bread layered with homemade cottage cheese and fresh green coriander

$3.25
Methi Paratha

Multi – layered hand kneaded whole wheat bread with fenugreek

$3.25
Garlic Naan

Leavened white flour with finely hand chopped garlic topped with poppy seed

$3.25
Tokri

A combination of Pudina roti, Paneer Kulcha, Methi Paratha and Garlic Naan

$10.95
MENU PRICE
Pappadam

Sun-Dried grilled lentil wafer with a hint of black pepper.

$1.95
Katchumber

Indian salad mixed with lettuce, cucumbers and tomatoes.

$3.95
Raita

Soothing homemade yogurt mixed with cucumbers.

$3.95
Mango Chutney

Smooth and tangy tropical mango chutney.

$3.95
Extra Small Rice $2.95
Extra Large Rice

All entrees are mild unless ordered HOT (except vindaloos)

$4.95
MENU PRICE
Soft Drinks $2.95
Coffee

Freshly Brewed.

$2.95
Masala Tea

An exotic tea with a hint of cardamom and cinnamon.

$2.95
Lassi - Sweet/Salted/Mango

A Cool refreshing yogurt drink.

$4.00
MENU PRICE
Rice Pudding $4.00
Ras Malai

Cottage cheese and cheese dumplings served in a creamy sauce.

$4.00
Kulfi-mango/Pistachio

Homemade Indian Ice Cream.

$4.00

Gallery

Testimonials

 

"For nearly a decade, Haandi has ruled as virginia's best Indian restaurant."

Washingtonian

"100 Best Restaurant Award"

Washingtonian

"One of the Ten Best Indian Restaurants in the U.S.A"

Best of Best

"Best Indian Restaurant in the East Coast area."

The new York Times

"...a few of its competitors can match its level of skill."

The Washington Post

"Best Indian."

New Dominion

"The first rate Indian food tops off this triple crown with a range of flavors and nuances of seasonings rarely matched elsewhere."

The Washington Post

"Top Indian"

Zagat Survey

"Four thousand years of history back Haandi Restaurant."

Capital Restaurant Digest

"The very best Indian and Pakistani food in the entire metropolitan area. "

Best Choices

"The Food is excellent."

Washingtonian

"Best Tandoori Salmon."

Bethesda Gazette

"Best Indian Cuisine."

Readers Choice Award No-Va Living

"The Service is Excellent."

The Market Place

"Haandi worth the wait."

The Journal

"Excellent."

Asia Today

"Best lunch buffet in DC area"

Zagat Survey

Trip Advisor

Contacts

Feel free to Contact Us

(703) 533 3501