Named after the festive events and a team sport during the Indian Festival Gokulashtami,which is known as Krishna Janmashtami in the rest of the country, and celebrates the birth of Krishna and reinforcing our ideology of Atithi Devo Bhava, Dahi Handi invites you to experience a fare of flavors.

Enjoy the aromas of a Royal meal in an aromatic ambience that is adorned with unique designed interiors.Relax & Enjoy to the gastronomic temptations of the traditional cuisines from all across India, Our Chefs invites you to savor the house specialties such the Gosht Nihari, deliciously smooth flour based stew with slow cooked mutton and a myriad of spices or the Tandoori Pompfret, is a delicious fish delight.

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 land varies according to the region and the cook. Curries are likely to include several of the spices like, Cardamom, Pepper, and Cloves, cinnamon, Cumin, Coriander, Turmeric, Red Chili, 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 the 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 Vinadloo 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.

Treasury of Nutrients in Curd (Dahi):

Curd is an essential part of many Indian Cuisines which plays a vital role in digestion and metabolism. The main ingredient in curd is casein, the reserve protein of milk which gives the productits white main color. Curd is an essential nutrients for our body which should be consumed directly or indirectly on daily diet. When classical curd is modified, curd with its highly valued proteins still remains as the main ingredient, so it is reasonable to add healthy ingredients, and they create added value however, curd remains as the source of proteins with high biological value for the human body.

Dine at Dahi Handi, where Authenticity is an Integral part of Quality.

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