
Based on 345 reviews
The signature Indo-Chinese preparation: boneless chicken tossed in a wok with green chilies, onions, bell peppers, and a dark, sticky soy-chili sauce with real heat
Wok-tossed thin noodles with vegetables and a lightly spiced soy base — the essential Indo-Chinese starch, and the dish the restaurant is named after
Crispy cauliflower florets in a tangy, chili-garlic Manchurian sauce — the gold standard vegetarian dish of the Indo-Chinese kitchen
Firm paneer cubes stir-fried with capsicum, onions, and a spiced Chinese-style sauce — hits the sweet spot between Indian and Chinese flavor profiles