Restaurants

Try and get a seat close to the cooks here; the glass-fronted kitchen allows diners to watch all manner of culinary theatrics. Besides, the rest of the restaurant is a bit beige, though not entirely bland. A lush edge is lent by towering potted palms. Pots of spices in the kitchen underline Haandi’s North Indian (by way of Africa) cuisine. The cooking might not be extremely sophisticated, but it is seriously satisfying. The Punjabi classic of chole masaledar (curried chickpeas) was perfection: on a par with that served in Indian homes, the chickpeas cooked to melting gingery creaminess. The business has branches in east Africa, and the faultless jeera (cumin) chicken is an authentic Kenyan favourite. Speedy lunch specials have been introduced, and seemed to be going down well with a mixed Knightsbridge crowd of tourists, office workers and lone diners. A succulent lamb masala from this express menu was a cut above the conventional curry-house standard, as were the prices. Haandi is superb value given its location and fresh, fragrant food.

Time Out Eating & Drinking Guide 2009