Angara Indian and Hakka downtown

Chili Chicken

The Indo-Chinese benchmark dish — crispy fried chicken tossed in a fiery, tangy sauce with green chilies and capsicum that coats every piece without turning soggy

Hakka Noodles

Wok-tossed egg noodles with vegetables and your choice of protein, carrying a smoky wok hei that distinguishes the Hakka style from milder chow mein

Gobi Manchurian

Crispy cauliflower florets in a glossy, savory-sweet Manchurian sauce — the vegetarian Hakka classic that holds up well here compared to versions that turn soggy

Chicken Manchurian

Tender battered chicken in a dark, ginger-forward sauce that balances sweet and heat better than most Toronto Indo-Chinese spots manage

Hot and Sour Soup

The Indo-Chinese house soup — more aggressively spiced than the Cantonese version, with a thick, peppery broth and egg ribbons

Butter Chicken

The North Indian anchor of the menu — creamy tomato-based sauce that reads as a crowd-pleaser rather than a revelation, but well-executed

Tandoori dishes

Chicken and paneer from the tandoor arrive with proper char and spicing — better than the baseline Toronto standard, though the Hakka side is the real draw