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Born in Pune near Mumbai, India, Pradeep Mullick spent the bulk of his study and working life in Delhi, the culinary heart of the North West frontier where he graduated to become an accomplished Chef. The menu does present familiar choices, from chicken korma to prawn vindaloo, but Haandi really excels with vegetarian dishes: whole baby aubergines & potatoes prepared in onion masala or baked potatoes stuffed with cashew nuts, curd cheese & sultanas. Modern surrounds & an open kitchen ensure that the decor is as enticing as the food & staff are accommodating too.
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