Foodieez Indian and Hakka cuisine

Chilli Chicken

Crispy fried chicken tossed in a tangy, spiced sauce with capsicum and onions — the defining Indo-Chinese dish and the reason most regulars return

Hakka Noodles

Wok-tossed egg noodles with vegetables and a light soy-chilli seasoning — simple, satisfying, and the essential Hakka starch

Chicken Manchurian

Crispy chicken pieces in a dark, tangy Manchurian gravy — a classic of the Indo-Chinese repertoire that pairs naturally with fried rice

Gobi Manchurian

Cauliflower florets fried crisp and coated in a spiced Manchurian sauce — the go-to vegetarian option and genuinely satisfying in its own right

Chilli Paneer

Cubes of fresh paneer stir-fried with capsicum, onion, and green chillies in an Indo-Chinese sauce — firm, spicy, and a strong vegetarian centerpiece

Schezwan Fried Rice

Fried rice tossed with Schezwan chilli paste — spicier and bolder than the standard version, a good foil for saucy Manchurian dishes

Hot & Sour Soup

Vinegar-forward broth with mushrooms, tofu, and egg ribbons — sharp and warming, the standard Indo-Chinese opener before heavier mains