Rich Handi & Qorma

Handi cooking is slower and gentler than karahi. The meat simmers in a clay or metal pot with onions, yoghurt and ground spices until the gravy turns thick and glossy and the meat is tender enough to fall from the bone.

Our mutton and chicken handi finish with cream for a smooth, rich gravy that is made for naan. The qorma is lighter and more home-style: browned onions, yoghurt and whole spices, cooked the way it is served at family dinners across Punjab.

Handi is a good choice for guests who prefer mild food, and for anyone who wants a dish that travels well for pickup, since the gravy keeps its texture on the way home.