Haandi Indian Cuisine
Just because Indian food is filled with spices doesn't mean it has to set your tongue on fire. That's the philosophy at Haandi Indian Cuisine, where chefs, owners, and brothers Hartaj and Sartaj Singh use a bevy of North Indian spices when flavoring their authentic dishes. A careful dash of chili has the power to elevate a mild dish to the medium threshold or even to "Indian spicy," but only when the customer asks for it. Tandoori clay ovens churn out discs of piping hot naan bread and platters of marinated meats and seafood, while vegan dishes come together without the use of meat, dairy, or catnip.
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