Garam Mirchi – Pure Veg Indo-Chinese & Rajasthani Cuisine

Gobi Manchurian

Crisp-fried cauliflower florets tossed in a tangy, chili-garlic Indo-Chinese sauce — the definitive test of any Indo-Chinese kitchen

Paneer Chilli

Cubes of fresh cottage cheese stir-fried with bell peppers and onions in a spiced soy-chili glaze with a bright vinegar finish

Hakka Noodles

Wok-tossed thin noodles with shredded vegetables in a lightly spiced sauce — the Indo-Chinese baseline dish that reveals kitchen technique

Dal Baati Churma

The crown of Rajasthani cuisine: hard wheat dumplings baked over charcoal, served with five-lentil dal and sweet crushed churma — a full meal unto itself

Rajasthani Thali

A rotating spread of desert-region preparations — gatte ki sabzi, ker sangri, bajra roti — that gives a structured tour of the cuisine without having to choose

Manchow Soup

A thick, dark Indo-Chinese broth loaded with vegetables and finished with crispy fried noodles — the starter that sets the tone for the Indo-Chinese menu

Gatte ki Sabzi

Steamed chickpea-flour dumplings in a tangy yogurt-based curry — a textural contrast that is deeply Rajasthani and hard to find elsewhere in the Bay