
Based on 733 reviews
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
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
Battered cauliflower florets in a sticky Manchurian gravy — the vegetarian standard-bearer of Indo-Chinese cooking, and a reliable crowd pleaser
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