Garam Mirchi- Pure Veg Rajasthani & Indo Chinese Restaurant

Dal Baati Churma

The defining dish of Rajasthani cooking — baked wheat balls served with thick spiced lentils and a crumbled sweet churma; earthy, satisfying, and unlike anything else on Fremont Blvd

Gatte ki Sabzi

Gram flour dumplings simmered in a tangy yogurt-based gravy with mustard seeds and dried chilies — a Rajasthani staple done with real depth here

Ker Sangri

A dry preparation of desert berries and dried beans — tart, slightly smoky, and bracingly savory; one of the rarest Rajasthani dishes to find outside home kitchens

Rajasthani Thali

A complete spread of regional dishes — dal, sabzi, roti, churma, and accompaniments — the best way to sample the kitchen's range in one sitting

Chili Paneer

Wok-tossed paneer cubes in a fiery Indo-Chinese sauce with bell peppers and scallions — bold, saucy, and the Indo-Chinese side's clear standout

Gobi Manchurian

Crispy cauliflower florets tossed in a tangy Manchurian sauce — a beloved Indo-Chinese classic that this kitchen handles well

Veg Manchurian

Deep-fried mixed vegetable balls in a dark, garlicky Indo-Chinese gravy — comfort food that hits the sweet-sour-umami groove the genre is famous for

Hakka Noodles

Stir-fried noodles with vegetables in soy and chili — simple, properly smoky from a hot wok, and satisfying as a side to the Manchurian dishes

Veg Fried Rice

Indo-Chinese-style fried rice with mixed vegetables — reliable, not extraordinary, best ordered alongside saucier mains rather than on its own