Based on 646 reviews
Crispy-fried chicken tossed in a bold Indo-Chinese sauce of soy, green chilies, and bell peppers — the definitive Hakka dish and the reason most regulars return
Wok-tossed noodles with vegetables and a dark soy base — straightforward but executed with the kind of smoky wok breath that separates the good from the mediocre
Crispy cauliflower florets in a tangy, slightly sweet Manchurian sauce — the vegetarian showpiece of the Indo-Chinese menu
The North Indian anchor of the menu — rich tomato-cream curry with tender chicken, calibrated to the mild-but-complex register most diaspora regulars expect
