Handi
The lassoni jingha is a generous serving of king prawns marinated in garlic and cooked moist and tender in the tandoor Discuss this article
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From Time Out Dubai Eating Out 2007
We’ve always been mightily impressed by the Taj Palace Hotel’s Indian restaurant. The chef – who belongs to the Qureshi dynasty, and whose ancestors once worked in the Royal Court – has an impressive pedigree that manifests itself in a dazzling panoply of deliciously exotic dishes. And a feverish tabla player and his wailing companion produce a series of swirling sounds that accompany your meal beneath the arched ceilings and luxurious furnishings of this most authentic of Indian restaurants.
The lassoni jingha is a generous serving of king prawns marinated in garlic and cooked moist and tender in the tandoor. We also love the lamb kebabs, which are softly pink and more than capable of a fiery kick. Handi specialises in biryanis and the chicken option is excellent. The fluffy basmati rice and rocks of chicken huddle under a crusted dome of baked bread, which cracks open to an explosion of prickly steam like a miniature spice volcano. The palak chicken, meanwhile, blends fresh spinach with fragile pieces of fleshy meat in a rich sauce, while the gobi masala is a pungent fusion of potato, cauliflower and devilish chilli peppers that spark the fuse and send the whole merry melange into orbit. Cool down with a fresh, creamy rice pudding. If you’re looking for good Indian food in an atmospheric and beautifully finished restaurant you should pay Handi a visit.
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Time Out reviews restaurants anonymously and pays for meals. Of course, we cannot guarantee the accuracy or independence of user reviews.
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