Mannat-Indian & Hakka Bar

Hakka Noodles

Stir-fried egg noodles with the charred wok breath and Indo-Chinese seasoning that defines the genre — a litmus test dish for any Hakka kitchen

Chili Chicken

Crispy-fried chicken tossed in a sweet-spicy-tangy Indo-Chinese sauce — the dish that built the Hakka restaurant category in India and migrates well here

Gobi Manchurian

Battered cauliflower florets in a sticky Manchurian gravy — the vegetarian standard-bearer of Indo-Chinese cooking, and a reliable crowd pleaser

Chili Paneer

Cubed paneer stir-fried with bell peppers and chili in the Indo-Chinese style — arguably more satisfying than the chicken version for vegetarians who want the full Hakka bar experience

Butter Chicken

The North Indian anchor of the menu — tomato-cream base with tender chicken, reliable if not groundbreaking, good for splitting with the more interesting Hakka sides

Samosas

Crisp pastry shells with spiced potato filling — a dependable starter to hold the table while the mains arrive

Dal Makhani

Slow-cooked black lentils in a rich buttery base — one of the few North Indian dishes worth ordering alongside the Hakka menu for its depth