Angara Indian and Hakka Cuisine

Chili Chicken

The defining Indo-Chinese dish: wok-blistered chicken in a spicy, tangy sauce with bell peppers and green onion — dry or gravy, both are worth trying

Hakka Noodles

The wok-fried backbone of Indo-Chinese cooking — smoky, soy-sauced, and spiced to order; a must-pair with any meat dish

Gobi Manchurian

Crispy cauliflower florets tossed in a thick Manchurian sauce — the vegetarian showpiece of any Hakka menu done well

Butter Chicken

The North Indian standard against which every Indian restaurant is judged — rich tomato-cream sauce with a well-spiced base

Tandoori Mixed Grill

Char-kissed proteins from the clay oven — the tandoor items at high-rated Indian spots like this are usually reliable indicators of kitchen quality

Schezwan Fried Rice

Wok-fried rice with Sichuan-inflected chili heat — the spicier counterpart to Hakka noodles and a good vehicle for the table's proteins