Handi kababs enticing the taste buds !!

If the aroma of the kabab entices you, while the intoxicating smell of biryani sends you to a tizzy, you have all the reasons to come to Handi restaurant.

 

The kabab may have originated in Persia, but has now become part of a world-wide cuisine. Kababs came to India during the Mughal period and have now become one of the most popular dishes in the city. Kababs were synonymous with meat but now even vegetarians are found to be very fond of them, be it Hara Bhara kabab, Paneer kathi Kabab etc.

Vegetarian or non-vegetarian, we have something to offer for everybody. The wide varieties of kabab platters include Mutton kathi kabab, Shammi kabab, Galouti Kabab, which is a special Lucknow delicacy and apart from these there are delectable kabab variety for vegetarians too such as Hara Bhara kabab and more.

Every person in India is fond of kababs and hence whenever foreigners visit India they make sure that they visit Maya: handi for this luscious dish to satiate their taste buds.

So don’t forget to visit Handi restaurant to enjoy this tasty meal and make your day special and spicy.

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Vegetable Pakoras !!

The rains are here to stay for a while and so is the mood for hot, spicy snacks. Streetfood like pani-puri, bhel-puri and sandwiches may tempt you, but these are foods that you simply must stay away from in the monsoons.

The ultimate monsoon pleasure lies in having hot and fresh pakoras.

Pakoras are an all-time favorite snack in India- perfect for the monsoon season or a cocktail party. Pakoras are delicious paired with a cup of hot spicy Indian Chai.

Pakoras are made with different vegetables, which are dipped in a spicy besan (gram flour) batter and deep-fried. Here’s a recipe for vegetable pakoras for you to cook and enjoy the rainy day.

Ingredients

1 cup Chickpea Flour (Besan)
2 tsp Oil
1 tsp Ground Cumin
1 1/2 tsp Salt
1 -2 Chopped Green Chillies (Jalapeno)
1/2 cup Water
1 Potato
1 small Cauliflower
2 Cabbage
5 leaves Spinach sliced
1 1/2 cup Sliced Onion

Method

• Boil the potato until just tender, peel and chop finely.
• Finely chop cauliflower and onion. Shred the cabbage and spinach.
• Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
• Let batter rest 1/2 hour in a warm place
• Add the vegetables and mix in evenly.
• Deep fry in oil that is heated to 375°.
• Drain pakoda on paper towels and serve immediately.
• Serve vegetable pakora with coriander or mint chutney or tomato ketchup

Cook these pakodas at home or just visit Lounge Maya and have these delicious and hot vegetable pakoras served fresh on your table.

Vegetable Pakoras !!

The rains are here to stay for a while and so is the mood for hot, spicy snacks. Streetfood like pani-puri, bhel-puri and sandwiches may tempt you, but these are foods that you simply must stay away from in the monsoons.

The ultimate monsoon pleasure lies in having hot and fresh pakoras.

Pakoras are an all-time favorite snack in India- perfect for the monsoon season or a cocktail party. Pakoras are delicious paired with a cup of hot spicy Indian Chai.

Pakoras are made with different vegetables, which are dipped in a spicy besan (gram flour) batter and deep-fried. Here’s a recipe for vegetable pakoras for you to cook and enjoy the rainy day.

Ingredients

1 cup Chickpea Flour (Besan)
2 tsp Oil
1 tsp Ground Cumin 
1 1/2 tsp Salt 
1 -2 Chopped Green Chillies (Jalapeno)
1/2 cup Water
1 Potato
1 small Cauliflower
2 Cabbage 
5 leaves Spinach sliced 
1 1/2 cup Sliced Onion

Method

• Boil the potato until just tender, peel and chop finely.
• Finely chop cauliflower and onion. Shred the cabbage and spinach.
• Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
• Let batter rest 1/2 hour in a warm place
• Add the vegetables and mix in evenly.
• Deep fry in oil that is heated to 375°.
• Drain pakoda on paper towels and serve immediately.
• Serve vegetable pakora with coriander or mint chutney or tomato ketchup

Cook these pakodas at home or just visit Lounge Maya and have these delicious and hot vegetable pakodas served fresh on your table.

Vegetable Pakoras !!

The rains are here to stay for a while and so is the mood for hot, spicy snacks. Streetfood like pani-puri, bhel-puri and sandwiches may tempt you, but these are foods that you simply must stay away from in the monsoons.

The ultimate monsoon pleasure lies in having hot and fresh pakoras.

Pakoras are an all-time favorite snack in India- perfect for the monsoon season or a cocktail party. Pakoras are delicious paired with a cup of hot spicy Indian Chai.

Pakoras are made with different vegetables, which are dipped in a spicy besan (gram flour) batter and deep-fried. Here’s a recipe for vegetable pakoras for you to cook and enjoy the rainy day.

 

Ingredients

1 cup Chickpea Flour (Besan)
2 tsp Oil
1 tsp Ground Cumin
1 1/2 tsp Salt
1 -2 Chopped Green Chillies (Jalapeno)
1/2 cup Water
1 Potato
1 small Cauliflower
2 Cabbage
5 leaves Spinach sliced
1 1/2 cup Sliced Onion

Method

• Boil the potato until just tender, peel and chop finely.
• Finely chop cauliflower and onion. Shred the cabbage and spinach.
• Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
• Let batter rest 1/2 hour in a warm place
• Add the vegetables and mix in evenly.
• Deep fry in oil that is heated to 375°.
• Drain pakoda on paper towels and serve immediately.
• Serve vegetable pakora with coriander or mint chutney or tomato ketchup

Cook these pakodas at home or just visit Lounge Maya and have these delicious and hot vegetable pakodas served fresh on your table.

Vegetable Pakoras !!

The rains are here to stay for a while and so is the mood for hot, spicy snacks. Streetfood like pani-puri, bhel-puri and sandwiches may tempt you, but these are foods that you simply must stay away from in the monsoons.

 

The ultimate monsoon pleasure lies in having hot and fresh pakoras.

Pakoras are an all-time favorite snack in India- perfect for the monsoon season or a cocktail party. Pakoras are delicious paired with a cup of hot spicy Indian Chai.

Pakoras are made with different vegetables, which are dipped in a spicy besan (gram flour) batter and deep-fried. Here’s a recipe for vegetable pakoras for you to cook and enjoy the rainy day.

Ingredients

1 cup Chickpea Flour (Besan)
2 tsp Oil
1 tsp Ground Cumin 
1 1/2 tsp Salt 
1 -2 Chopped Green Chillies (Jalapeno)
1/2 cup Water
1 Potato
1 small Cauliflower
2 Cabbage 
5 leaves Spinach sliced 
1 1/2 cup Sliced Onion

Method

• Boil the potato until just tender, peel and chop finely.
• Finely chop cauliflower and onion. Shred the cabbage and spinach.
• Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
• Let batter rest 1/2 hour in a warm place
• Add the vegetables and mix in evenly.
• Deep fry in oil that is heated to 375°.
• Drain pakoda on paper towels and serve immediately.
• Serve vegetable pakora with coriander or mint chutney or tomato ketchup

Cook these pakodas at home or just visit Lounge Maya and have these delicious and hot vegetable pakodas served fresh on your table.

Benefits of Dining out !!

Dining out to some seems like a luxury in terms of price, time, and gluttony.

The dining-out experience is a singular one in its ability to provide an excellent and complete social atmosphere which fosters deeper relationships.

When dining out, a person or a group of people are given the benefit of visiting a place outside the home or office where they can be served and are able to avoid the nuisance of messy aftermath due to dirtying dishes, flatware and table settings. Often times, those who choose to dine out find it far more relaxing to sit and let others take the responsibility of cooking, serving and cleaning, allowing them to simply enjoy the food as it is presented to them.

Different dining experiences create varied atmospheres, and allow for one to interact with their counterparts in a number of ways. Fine dining in its buildup, price, and quality of food and service, increases the threshold with which you accustom yourself socially and helps foster meaningful conversation and connection. The longer time-frame keeps you captivated with your companions for longer, and allows you to break through rote small-talk to longer and more meaningful interactions and conversations. Being face to face, even for a 30 minute lunch, separates you from the milieu of the rest of your life.

So, don’t make up an excuse the next time anyone asks you out to casually “get food”, and go out with your roommates / family to get away from your living space and indulge food, sociability, and deeper human interaction.

handi is always at your service to provide you with a wonderful experience.