BY BRASSERIE

BY BRASSERIE

The word “Handi” derives from the Indian Sub-Continent and is the name given
to a specific shaped cooking vessel made from either copper or clay. It is utilized
primarily in north western frontier cooking and is especially effective in the art of “Dum”
which in Hindi means to breathe in this is a specific method of slow cooking.

Handi is headed by our Indian Master Chef Ashwani Mall who brings the unique flavors
of North Indian Frontier cooking to Le Meridien Jakarta.
At Handi Chef Ashwani is able to showcase his vast array of culinary skills which he has
acquired through working in some of the finest Indian Restaurants throughout India.

Indian Cuisine is a Cuisine of Spice, though the corn stone of Indian cuisine
was to heal and rejuvenate the body as many of the original recipes and dishes
were created by holy men who studied the healing properties of food on the human body.

Listed below are some of the spices that we use in our dishes at Handi,
and how in turn these spices impacts the body.

Khas ki Jad - maintains body temperature and blood circulation, especially during summer

Pan ki Jad - reduces the risk of tumors and cholesterol

Tphala - improves liver functioning, reduces high blood pressure

Pathar ke Phool -reduces the risk of bronchitis and other lung allergies

Naag Kesar - it prevents the formation for harmful toxics in the body

Kebab Chini - magical cure for arthritis and asthma

Star Anise - it stimulates appétit, reduces the risk of gum bleeding and tooth ache

Saffron - for glowing skin, reduces the risk of blood allergies, beneficial for pregnant women

Fennel Seeds - reduces acidity, gas and indigestion problems

Nut Meg - brain tonic, pain relief, indigestion treatment, skin care

Mace – reduces tiredness and fatigue, clears up your digestive tract

 Our Food Philosophy at Handi is to focus on the six different regions
that make up Indian Frontier Cuisine. These six regions are

Luckno Region
Lucknowi cuisine is an indigenous part of the city of Nawabs. The dishes and cooking style
is inspired and influenced by the Mughals. The cuisine includes both vegetarian as well
as non-vegetarian dishes prepared with exotic spices, herbs and garnished with dry fruits.

Punjabi Region
Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of the Indian
subcontinent. he local cuisine of Punjab is heavily influenced by the agriculture and farming lifestyle
prevalent from the times of the ancient Indus Valley Civilization.
Locally grown staple foods form the major part of the local cuisine. Distinctively Punjabi cuisine
is known for its rich, buttery flavors along with the extensive vegetarian and meat dishes

Delhi Cuisine
Delhi was once the capital of the Mughal Empire, and it became the birthplace of Mughlai cuisine.
Delhi is noted for its street food. The Paranthewali Gali in Chandani Chowk is just one of the culinary
landmarks for stuffed flatbread. Delhi has people from different parts of India, thus the city
has different types of food traditions; its cuisine is influenced by the various cultures.
Delhi cuisine is actually an amalgam of different Indian cuisines modified in unique ways.

Laho Cuisine
Lahori cuisine refers to the food and cuisine of the city of Lahore in Punjab, Pakistan.
It is a part of regional Punjabi cuisine. Lahore is a city with an extremely rich food culture.
People from Lahore are famous all over the country for their love for food.
The city offers a vast variety of options when it comes to gastronomy

Rajasthani Cuisine
Rajasthani Cuisine was influenced by both the war-like lifestyles of its inhabitants and
the availability of ingredients in this arid region. Food that could last for several days
and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables
have all had their effect on the cooking.

Afghani Cuisine
Afghan Cuisine is largely based upon the nation's chief crops, such as wheat maize, barley
and rice. Accompanying these staples are native fruits and vegetables and dairy products
such as milk, yogurt, and whey. The nation's culinary specialties reflect its ethnic
and geographic diversity.
NON VEGETARIAN KEBABS

Shahi Murgh Chandi Kebab (Lucknowi) 160 | 35 per pc

Chefs signature tandoor cooked boneless chicken marinated with cheese
cashew nut and cardamom

Murgh Tangri Kebab (Punjabi) 120 | 30 per pc

Spring chicken drumsticks marinated with homemade garam masala
chili and yoghurt

Angara Murgh Tikka (Rajashtani) 160 | 35 per pc

Tandoor cooked chicken kebabs marinated with hung yoghurt
Indian spices and red chili

Gilafi Seekh Kebab (Lahori) 180 | 45 per pc

Mughlai Delicacy prepared with minced mutton, onions and a blend of spices
cooked in the tandoor

Galouti Kebab (Lahori) 160 | 40 per pc

Lamb Mince with onions, cashewnuts, raw papaya and Indian spices
Mouth melting kebab

Nashila Chap (Delhi) 400

Lamb chops marinated with Indian spices, flambéed with alcohol

Bhatti Ka Jhinga (Delhi) 180 | 60 per pc

Prawns marinated with yoghurt, dry spices and lemon juice

Tikhi Mirch Ki Machhalee (Lahori) 160 | 40 per pc

Boneless fish fillet marinated with yoghurt, dry spices and lemon juice

VEGETARIAN DISHES HANDI SIGNATURE DISHES

Dear guest, should you have any food allergies or food intolerances, please inform one of our waiting staff
Tamu Terhormat, mohon beritahukan kepada karyawan kami bila anda alergi atau intoleransi terhadap makanan tertentu
Prices are in thousand of Rupiah (’000), Subject to 21% government tax and service charge
Harga dalam satuan Ribu Rupiah (’000), Harga diatas belum termasuk 21% pajak dan pelayanan
VEGETARIAN KEBABS

Peshwari Paneer Tikka (Punjabi) 100 | 25 per pc

Cottage cheese morsels marinated with Indian spices and yoghurt

Makhmali Kasundhi Broccoli (Lucknowi) 100 | 25 per pc

Yoghurt, mustard and mustard oil marinated broccoli slow cooked in tandoor

Dastaane - E - Khumb (Lucknowi) 100 | 25 per pc

Cheese and bell pepper stuffed button mushrooms cooked in charcoal oven

Dahi Singdana ke Kebab (Rajasthani) 125 | 35 pc

A unique fried bread parcels filled with yoghurt, peanuts and peppers

Karela Ki Chat (Delhi) 125

Sweet and tangy snack made from bitter gourd vegetable

Nakuti Aloo (Lucknowi) 125 | 35 per pc

Stuffed potatoes with cottage cheese, nuts, marinated with yoghurt, red chili,
cooked in tandoor oven

SHARING PLATTER FOR 2 PEOPLE

Vegetarian Kebab Platter 300

Peshwari paneer tikka, makhmali kasundhi broccoli, dastaane_e_khumb
and dahi singdana ke kebab

Non Vegetarian Kebab Platter 400

Shahi murgh chandi kebab, gilafi seekh, tikhi mirch ki machhalee, bhatti ke jhinga

FROM THE GARDEN

Hari Moong Salad (Rajasthani) 140

Crunchy lentil salad with organic vegetables

Quinoa Salad (Delhi) 160

A healthy and light salad to start your day

VEGETARIAN DISHES HANDI SIGNATURE DISHES

Dear guest, should you have any food allergies or food intolerances, please inform one of our waiting staff
Tamu Terhormat, mohon beritahukan kepada karyawan kami bila anda alergi atau intoleransi terhadap makanan tertentu
Prices are in thousand of Rupiah (’000), Subject to 21% government tax and service charge
Harga dalam satuan Ribu Rupiah (’000), Harga diatas belum termasuk 21% pajak dan pelayanan
SHORBA “SOUPS"

Tamatar Kali Mirch Ka Shorba (Delhi) 80

Fresh coriander, roasted cumin and black pepper flavored tomato broth

Paya Shorba (Lucknowi) 100

A hearty soup made with the lamb trotters and unique spice blend

HANDI SIGNATURE DISHES

A showcase of our Indian Master Chef Ashwani Mall, signature dishes that
highlights his culinary journey

Sikandari Raan (Afghani) 2 people to share order 24 hrs in advance 550

Whole leg of New Zealand spring lamb, braised in a marinade of malt vinegar, chili,
Aromatic spices and finished in the Tandoor

Haleem (Lucknowi) 320

Haleem is made of wheat, barley, meat: usually minced lamb, lentils and spices,
It is slow cooked for seven to eight hours, which results in a rich paste-like
consistency

Tandoori Lobster (Delhi) 650

Whole lobster marinated with yoghurt, dry spices and lemon juice and cooked
to perfection in tandoor

Dal Handi (Delhi) 180

Black lentils simmered overnight, cooked tomatoes, butter and cream

VEGETARIAN DISHES HANDI SIGNATURE DISHES

Dear guest, should you have any food allergies or food intolerances, please inform one of our waiting staff
Tamu Terhormat, mohon beritahukan kepada karyawan kami bila anda alergi atau intoleransi terhadap makanan tertentu
Prices are in thousand of Rupiah (’000), Subject to 21% government tax and service charge
Harga dalam satuan Ribu Rupiah (’000), Harga diatas belum termasuk 21% pajak dan pelayanan
NON VEGETARIAN GR AVIES

Gosht Rizala (Afghani) 250

A rich lamb dish made up of yogurt, cashew and poppy seeds paste

Nalli Nihari (Lucknowi) 280

Lamb shanks simmered with onions, saffron and myriad of spices

Matka Murgh (Lucknowi) 200

Traditional home-style chicken curry, cooked in a sealed earthen pot

Chooza Makhani (Delhi) 250

Tandoor cooked chicken simmered with chilies and fenugreek in a tomato fondue

Khade Masala Ka Jhinga (Delhi) 220

Pan fried prawns cooked in capsicum, onion, tomatoes and crushed homemade spices

Ajwaini Macchee Masala (Punjab) 220

Seared snapper cooked in a gravy of onion, tomato and fresh coriander

Murgh Korma Lajawab (Afgani) 225

Tender chicken cooked in a lush onion gravy finished with fragrant spices

VEGETARIAN GR AVIES

Paneer Lababdar (Lucknawi) 140

Cottage cheese cooked in capsicum, onion, tomato and crushed homemade spices

Amrud Ki Sabzi (Delhi) 120

Pan fried fresh guava with onions, tomatoes and red chili powder

Lasoni Aloo Palak (Delhi) 120

Mélange of spinach, fenugreek with garlic and cumin with potato

Baingan Bharta (Punjabi) 120

Charcoal roasted eggplant, cooked with spices

Khumani Kofta (Afghani) 140

Fresh cottage cheese with apricot dumpling with a flavorful, creamy gravy

Patiyala Shahi Handi (Peshwani) 140

Seasonal vegetables and spices cooked in rich cashew nuts gravy

VEGETARIAN DISHES HANDI SIGNATURE DISHES

Dear guest, should you have any food allergies or food intolerances, please inform one of our waiting staff
Tamu Terhormat, mohon beritahukan kepada karyawan kami bila anda alergi atau intoleransi terhadap makanan tertentu
Prices are in thousand of Rupiah (’000), Subject to 21% government tax and service charge
Harga dalam satuan Ribu Rupiah (’000), Harga diatas belum termasuk 21% pajak dan pelayanan
DAL “LENTILS"

Dal Handi (Delhi) 180

Black lentils simmered overnight, cooked tomatoes, butter and cream

Dal Tadka (Punjabi) 140

Yellow lentils tempered with garlic and cumin

CHAWAL “RICE"

Steamed Basmati Rice 70

Jeera Rice 85
Cumin tempered basmati rice

Murgh Dum Biryani (Lucknowi) 180

Basmati rice cooked with boneless chicken and yoghurt, flavored with
aromatic spices and saffron

Gilli Gosht Ki Biryani (Lucknowi) 220

Basmati rice and tender chunks of lamb cooked with heirloom spices,
to a moist consistency

Gucchi and Chilgoza Pulao (Kashmiri) 300

Basmati rice cooked with black morels, pine nuts and flavored
with saffron and spice

VEGETARIAN DISHES HANDI SIGNATURE DISHES

Dear guest, should you have any food allergies or food intolerances, please inform one of our waiting staff
Tamu Terhormat, mohon beritahukan kepada karyawan kami bila anda alergi atau intoleransi terhadap makanan tertentu
Prices are in thousand of Rupiah (’000), Subject to 21% government tax and service charge
Harga dalam satuan Ribu Rupiah (’000), Harga diatas belum termasuk 21% pajak dan pelayanan
ROTI “BREADS"

Roti 40
Plain | Butter | Masala | Roomali

Naan 50
Plain | Butter | Garlic | Ajwaini Laccha | Cheese | Olive and Chili

Paratha 45
Laccha | Mint | Jalapeno

Kulcha 60
Onion | Potato | Amritsari

MEETHA “DESSERT"

Jalebi 80
Deep Fried dessert which is soaked in a rich sugar syrup

Shahi Tukda 80
Chef Ashwani signature dessert. Stack of fried bread topped with
Condensed milk and nuts

Gulab Jamun 70
Sugar-soaked fried dumpling filled with nuts and preserved rose petals

Matka Kulfi 65
Indian ice cream served in a pot with saffron and nuts

Seasonal Fresh Fruit Platter 90

VEGETARIAN DISHES HANDI SIGNATURE DISHES

Dear guest, should you have any food allergies or food intolerances, please inform one of our waiting staff
Tamu Terhormat, mohon beritahukan kepada karyawan kami bila anda alergi atau intoleransi terhadap makanan tertentu
Prices are in thousand of Rupiah (’000), Subject to 21% government tax and service charge
Harga dalam satuan Ribu Rupiah (’000), Harga diatas belum termasuk 21% pajak dan pelayanan
 Set Menu I
IDR 550,000++ per person

AMUSE BOUCHE
APPETIZER
Peshwari Paneer Tikka
Cottage cheese morsels marinated with Indian spices and yoghurt.
Bharwa mushroom
Button mushrooms stuffed with bell paper and cheese cooked in charcoal oven.
Murgh Chandi Kebab
Tandoor cooked Chefs signature chicken kebabs. Marinated with yoghurt and nuts.
Gosht Ki Seekh
Lamb mince skewers with onion and spices, cooked in Indian charcoal oven

SHORBA
Tamatar Kali Mirch Ka Shorba

MAINS EVENT
Gosht Rizala
A rich lamb dish made up of yogurt, cashew and poppy seeds paste
Chooza Makhani
Tandoor cooked chicken simmered with chilies and fenugreek in a tomato fondue
Ajwaini Fish Masala
Seared fish cooked in a gravy of onion, tomato and fresh coriander
Paneer Lababdar
Cottage cheese cooked in capsicum, onion, tomato and crushed homemade spices
Baingan Bharta
Charcoal roasted eggplant, cooked with spices.
Dal Makhani
Black lentils cooked for 48 hours finished with butter and cream
Fragrant Indian Basmati Rice
Assorted Indian breads

SWEET ENDING
Jalebi
Deep-frying a wheat flour (Maida flour) batter in pretzel shapes, Soaked in sugar syrup
 Set Menu II
IDR 650,000++ per person

AMUSE BOUCHE

APPETIZER
Peshwari Paneer Tikka
Cottage cheese morsels marinated with Indian spices and yoghurt.
Bharwa mushroom
Button mushrooms stuffed with bell paper and cheese cooked in charcoal oven
Dahi Aur Singdana Kebab
A unique fried bread parcels filled with yoghurt, peanuts and peppers.
Murgh Chandi Kebab
Tandoor cooked Chefs signature chicken kebabs. Marinated with yoghurt and nuts.
Galouti Kebab
Lamb Mince with onions, cashew nuts, raw papaya and Indian spices

SHORBA
Tamatar Kali Mirch Ka Shorba

MAINS EVENT
Haleem
Haleem is made of wheat, barley, meat: usually minced Lamb and lentils and spices
It is slow cooked for seven to eight hourswhich results in a rich paste-like consistency
Chooza Makhani
Tandoor cooked chicken simmered with chilies and fenugreek in a tomato fondue.
Ajwaini Fish Masala
Traditional home-style chicken curry, cooked in a sealed earthen pot
Surmai Masala
Seared fish cooked in a gravy of onion, tomato and fresh coriander
Paneer Lababdar
Cottage cheese cooked in capsicum, onion, tomato and crushed homemade spices
Amrud Ki Sabzi
Pan-fried guava with onions, tomatoes and red chili powder
Dal Makhani
Black lentils cooked for 48 hours finished with butter and cream
Fragrant Indian Basmati Rice / Murgh Dum Biryani
Assorted Indian breads

SWEET ENDING
Jalebi
Deep-frying a wheat flour (Maida flour) batter in pretzel shapes, which are then soaked in sugar
syrup, soaked dumpling in saffron syrup

Matka kulfi
Indian ice cream served in an orange shell with saffron and nuts
 Set Menu III
IDR 795,000++ per person

AMUSE BOUCHE

APPETIZER
Sarrso Broccoli
Char grilled broccoli marinated with cheese, nuts, cardamom and mustard
Peshwari Paneer Tikka
Cottage cheese morsels marinated with Indian spices and yoghurt
Bharwa mushroom
Button mushrooms stuffed with bell paper and cheese cooked in charcoal oven
Murgh Chandi Kebab
Tandoor cooked Chefs signature chicken kebabs. Marinated with yoghurt and nuts
Gosht Ki Seekh
Lamb mince skewers with onion and spices, cooked in Indian charcoal oven
Bhatti Ka Jhinga
Prawns marinated with yoghurt, dry spices and lemon juice

SHORBA
Tamatar Kali Mirch Ka Shorba

MAINS EVENT
Gosht Rizala
A rich lamb dish made up of yogurt, cashew and poppy seeds paste
Matka Murgh
Traditional home-style chicken curry, cooked in a sealed earthen pot
Fish Masala
Seared fish cooked in a gravy of onion, tomato and fresh cori
Paneer Lababdar
Cottage cheese cooked in capsicum, onion, tomato and crushed homemade spices
Amrud Ki Sabzi
Pan-fried guava with onions, tomatoes and red chili powder
Dal Makhani
Black lentils cooked for 48 hours finished with butter and cream
Fragrant Indian Basmati Rice / Murgh Dum Biryani
Assorted Indian breads

SWEET ENDING
Jalebi
Deep-frying a wheat flour (Maida flour) batter in pretzel shapes, which are then soaked in sugar
syrup, soaked dumpling in saffron syrup

Matka kulfi
Indian ice cream served in a pot with saffron and nuts