Haandi Indian Restaurant in Rancho Cucamonga, without a doubt the best for Indian cuisine in Southern California.
September 6, 2006 (Press Release) --
Haandi is a new Indian Restaurant in Rancho Cucamonga, but without a doubt the best Indian cuisine in Southern California. Chef Ramesh is no newcomer to Indian Cuisine. He's straight from Beverly Hills where he worked for 15 years as the head Chef in an Indian Restaurant.
Haandi is owned by two brothers, Hartig (Harry) and Sartaj Singh.
Harry is the manager of Haandi and believe it or not Sartaj his brother, the manager of Antonino's Italian Restaurant also in Rancho Cucamonga, which has been established and very popular for quite some time now.
The two brothers are dedicated to pleasing their clientele, which is quite obvious by the outstanding service they give. The second you walk into the restaurant, you feel at home. I felt as though I was visiting a good friend.
Singh joined my associates and me for dinner, which gave us the opportunity to get a much better understanding of Indian Culture and Food.
While dining Mr. Keith Hunt, a customer stopped by our table and said to Singh, "I've been to India and several Indian Restaurants and this is the best Indian food I've ever had."
The interior is very appealing to the eye. There are 2 dining rooms with framed Indian Pictures. A large painting of the Taj Mahal is facing the front door and hung on soft muted gold colored walls. The etched glass dividers separate each booth, giving you just enough privacy. The dark wood throughout gives a very nice outline to the interior.
Now for the food, my associates and I started with Pappadam (crispy bread), which was served with three different types of chutney; mint, tomato, and tamarind. It was difficult to decide which was my favorite.
Haandi has a large selection of beer, both Indian and American wines and liquor. However, I enjoyed the merlot with my meal, which gave a wonderful taste with the cuisine.
It's a well-kept secret that Indian food is not necessarily hot and spicy. The food consists of many flavors, spices and tastes. If you request it, the food can be made spicy to your liking.
Since reviewing the restaurant I took a survey of about 25 people and asked their opinion on Indian food. Much to my surprise the largest majority interviewed made the same comment: "Indian food is much too spicy and they use curry in everything. Well, not so, and if you feel the same I ask you to try Haandi because you will be pleasantly surprised.
The next item was Fish Pakora, which is deep fried fish and ever so tender and flaky, but best of all, not oily or greasy. It's also true of the Onion Bhaji and really hard to believe that these two items were fried. When asking Chef Ramesh how could that be possible? He stated "The temperature of the oil was the secret; it must be just right.
Chicken Tika is a very moist and tender chicken, which has been marinated, in an exceptional choice of spices and herbs. Try this I think you will like it.
The menu consists of a wide selection of appetizers, entrees, and bever
Haandi is owned by two brothers, Hartig (Harry) and Sartaj Singh.
Harry is the manager of Haandi and believe it or not Sartaj his brother, the manager of Antonino's Italian Restaurant also in Rancho Cucamonga, which has been established and very popular for quite some time now.
The two brothers are dedicated to pleasing their clientele, which is quite obvious by the outstanding service they give. The second you walk into the restaurant, you feel at home. I felt as though I was visiting a good friend.
Singh joined my associates and me for dinner, which gave us the opportunity to get a much better understanding of Indian Culture and Food.
While dining Mr. Keith Hunt, a customer stopped by our table and said to Singh, "I've been to India and several Indian Restaurants and this is the best Indian food I've ever had."
The interior is very appealing to the eye. There are 2 dining rooms with framed Indian Pictures. A large painting of the Taj Mahal is facing the front door and hung on soft muted gold colored walls. The etched glass dividers separate each booth, giving you just enough privacy. The dark wood throughout gives a very nice outline to the interior.
Now for the food, my associates and I started with Pappadam (crispy bread), which was served with three different types of chutney; mint, tomato, and tamarind. It was difficult to decide which was my favorite.
Haandi has a large selection of beer, both Indian and American wines and liquor. However, I enjoyed the merlot with my meal, which gave a wonderful taste with the cuisine.
It's a well-kept secret that Indian food is not necessarily hot and spicy. The food consists of many flavors, spices and tastes. If you request it, the food can be made spicy to your liking.
Since reviewing the restaurant I took a survey of about 25 people and asked their opinion on Indian food. Much to my surprise the largest majority interviewed made the same comment: "Indian food is much too spicy and they use curry in everything. Well, not so, and if you feel the same I ask you to try Haandi because you will be pleasantly surprised.
The next item was Fish Pakora, which is deep fried fish and ever so tender and flaky, but best of all, not oily or greasy. It's also true of the Onion Bhaji and really hard to believe that these two items were fried. When asking Chef Ramesh how could that be possible? He stated "The temperature of the oil was the secret; it must be just right.
Chicken Tika is a very moist and tender chicken, which has been marinated, in an exceptional choice of spices and herbs. Try this I think you will like it.
The menu consists of a wide selection of appetizers, entrees, and bever
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