
Based on 130 reviews
Wok-fried chicken tossed in a sticky, fiery sauce of soy, vinegar, and green chilies — the defining dish of the Hakka-Indian canon
Crispy cauliflower florets in a tangy, spiced Manchurian sauce — the essential vegetarian order at any Hakka-Indian restaurant
Stir-fried egg noodles with vegetables and soy-based seasoning, drier and more intensely flavoured than Chinese lo mein
Cubes of firm paneer blistered in a wok and tossed with bell peppers and a chili-soy glaze