Bhandini: Nairobi’s hidden Indian gem

Bhandini Restaurant at Intercontinental photographed by Susan Wong

For generations, Indian-inspired cuisine has been a staple in restaurants in Kenya.  Numerous fusion and authentic Indian restaurants have sprouted up in all corners of Nairobi and literally blanketing the Capital.

Since the year 2000, Bhandini, a modest and unpretentious restaurant nestled inside the Intercontinental Nairobi, has been serving up delicious North-Indian classics to loyal customers and curious hotel guests.

Chef Jitendra Prasad Mamgai, an Indian Chef extraordinaire, has been with the Bhandini team for more than seven years and it’s hard to believe that with such high calibre dishes, Bhandini is still known as one of the hidden gems of Nairobi.

Some of Capital Lifestyle’s favourites were the Mango Lassi and the Koliwada Prawns.

Ordering a lassi at a restaurant usually could be a hit or a really bad miss.  Most often than not, the lassi is too heavy and a meal in itself.  Bhandini’s Mango Lassi was laced perfectly with fresh mango pulp and was light enough to accompany our meal.

Now, as for the Koliwada Prawns, the Capital Lifestyle team could not get enough of them!

The fried king prawns with incredibly fragrant carom seeds was nothing less than heavenly.  The carom seeds had a stronger taste than thyme, but the flavours accentuated the great succulence and sweetness of the fresh and meaty king prawns.

For dessert, from a choice of Fresh Cut Fruits, Ice Cream or Gulab Jamun; Capital Lifestyle’s decision was easy – Gulab Jamun.

The Gulab Jamun or fried dough balls were served in a delicious syrup flavoured with cardamom seeds, which aside from tasting great also helped to neutralize the various spices from our meal; and as a result, killing the worst breath odors!

Guests can look forward to a new Indian Business Lunch menu effective now!  Here’s your chance to enjoy a flavourful three course meal at one of Nairobi’s hidden gems.


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FOODBLOG: Photo Credits Susan Wong © All rights reserved.




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