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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.

Indian restaurant in Falls Church VA Testimonials Indian restaurant in Falls Church VA

"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

Indian Food restaurant Falls Church VA

Trip Advisor

Contacts

Feel free to Contact Us

(703) 533-3501
Email: kadhai1@yahoo.com