Released on = December 14, 2006, 3:12 pm

Press Release Author = Haandi Indian Cuisine

Industry = Food & Beverage

Press Release Summary = Restaurant owner in Rancho Cucamonga challenges diners new
to Indian cuisine, not all dishes are hot and spicy.

Press Release Body = "Some Like It Hot" could have been Tony Curtis, Marilyn Monroe
and Jack Lemmon talking about their favorite Indian restaurant, rather than their
classic movie.

The operative word here is "some" meaning that diners at Indian restaurants have
their choice of how the meal is prepared.

One of the biggest problems for Indian restaurant owners is overcoming the
impression that all of the food is hot and spicy. This is just not true.

Harry Singh, manager of Haandi Indian Restaurant in Rancho Cucamonga challenges that
"if anybody can prove me wrong I\'ll eat my hat. A diner that has never tried Indian
will automatically say "Oh no! Those curries are too hot for me. That\'s similar to
avoiding Starbucks because you don\'t like hot coffee. They serve iced coffee too,
and a lot more."

Natives of Punjab, India Singh and brother Hartaj closed their Primavera Italian
Restaurant and opened Haandi in November 2005. The Singh brothers also own the
Antonino\'s Italian Restaurant just down the road at Foothill and Vineyard. Sartaj
Singh decided that two Italian restaurants was one too many. Since he and his family
happened to be eastern Indian, he decided to turn one of his facilities into an
Indian restaurant.

As a big fan of Indian food, I had absolutely no problem dining at Haandi. My guest
on the other hand was one of the "oh no!" crowd, but was convinced to give a try.

I had already reviewed Antonino\'s Italian Restaurant in Rancho Cucamonga; logic
dictated that if they could do an outstanding job with Italian food, then the dining
experience for their native food should be exceptional. I couldn\'t wait!

To cater to my guests\' taste we visited Haandi for lunch buffet. Anybody that has
never tried Indian food, the lunch buffet is the way to get started and acclimated
to the taste. On your next visit you can be a little more adventurous and order off
the menu, and don\'t be afraid to ask your waiter about each dish.

The Haandi chef cooks authentic recipes in the tandoor -a clay oven heated up to
1000 degrees. The inside of the tandoor is coated with a mix of spices, and then as
the food is cooked, the aromas of the spices are absorbed in the food.

Our meal begins with a complimentary order of papadam, a crispy bread that is served
with mint sauce and tamarind chutney.

One of the traditional beverages is Kingfisher Beer and makes a great compliment to
spicy Indian food. My guest ordered a glass Gewurztraminer that also works very
well with Indian food. If you are not too shy, rotate your wine glass to release the
wine\'s aromas. Put your nose into the glass and see if you can smell apricot, peach,
rose petals or honeysuckle emanating from the Gewurztraminer.

The Haandi buffet changes daily but always consists of three appetizers, three meat
dishes, salad and two desserts items.

My guest tried the tikka masala, tender chicken in a tasty gravy, and dahl makhni, a
side dish made from lentils.

Ordering off the menu I selected the Chicken Malai. This is an all white meat dish
marinated in yoghurt and herbs then cooked with coconut and creamy spices in the
tandoor.

Both meals come with Indian bread called naan. I have never made any bones about
being a big bread lover, and Indian bread is no exception. Naans come in several
varieties, including plain, and the aloo paratha which is stuffed with potatoes. I
opted for the garlic naan.

My guest was surprised when asked about deserts. Yes, Indian restaurants have
desserts! The lunch buffet included kheer, a pudding made by boiling rice with milk
and sugar then flavoring with cardamom and pistachios. Kheer is served chilled
making it very refreshing.

My favorite is Gulab jamun, which are fried milk balls served in sweet syrup
flavoured with cardamom and rosewater or saffron.


Despite the unassuming location I would put Haandi Indian Restaurant on a par with
the award winning Bengal Clipper Restaurant situated in London\'s trendy Shad Thames
District.

My guest is now an Indian cuisine lover, and could not prove Harry Singh wrong. "I
am so glad I get to keep my hat," concludes Singh.

Haandi Indian Restaurant is located at 7890 Haven Avenue Ste. 15 & 16 Rancho Cucamonga

They are open 7 days a week for lunch 11:00am - 3:00pm and at 5:00pm- 10:00pm for
dinner.

For more information please call (909) 581-1951 or go to



Jonathan W Smythe travels extensively looking for the finer things in life, such
good food and wine. When he finds them Smythe likes to point them out so others can
share in his passions too.

He may be reached at Jonathan_W_Smythe@yahoo.com


Web Site = http://www.haandiindiancuisine.com

Contact Details = Jonathan W Smythe
7890 Haven Avenue Ste. 15 & 16
Rancho Cucamonga , 91701
$$country

909-581-1951
Jonathan_W_Smythe@yahoo.com
http://www.haandiindiancuisine.com