Savour an exotic array of delicacies cooked in an unglazed clay pot (kachchi handi) at Zune, the Indian speciality restaurant at Hilton, New Delhi/ Janakpuri till October 12.
Handi—an old-time favourite—has been in use for aeons. The food is cooked in an unglazed clay pot which makes it more delicious than the food cooked in metal dishes. Through the festival, you can indulge in dishes like Haandi ki Bhuni Tangdi, Patthar ke Palak kebab, Dal Paneer ki Tikki, Kachchi Handi ka Saag, Kachhi Handi ka Ghee Dum Murg, Kachchi handi ka Hara Dhaniya Gosht, Dum ki Malika e Dariya, Ghuti Chana Dal, Chooza biryani, Dum Bhujiya, Pyaz Dhaniya ki Bhuni Gobhi, Haandi ki Kheer and Haandi ka Palak Halwa. ‘‘The pot is soaked in water to release steam during the cooking process. This technique has a long history that dates back to the ancient Indus Valley Civilization. Typically, we would submerge the pot for 15 to 30 minutes so the water gets absorbed, after which we resume the cooking process. The food inside cooks in its steam and the result is worth tasting. What comes out are flavourful dishes that your you wouldn’t have had before,’’ says Chef de cuisine Mohd Irfan. Meal for two has been priced at Rs 1,600 plus taxes.