
Based on 824 reviews
Thin-skinned dumplings filled with spiced meat or vegetables, served with a tangy tomato-based dipping sauce — the dish the restaurant is named for and built around
The same dumplings pan- or deep-fried to a golden, crispy shell — a textural contrast to the steamed version that many regulars prefer
Wok-tossed egg noodles with vegetables and your choice of protein in a soy-vinegar sauce with a hit of chilli heat — the cornerstone of Indo-Chinese cooking
Crispy cauliflower florets tossed in a sticky, tangy Manchurian sauce — the vegetarian showpiece of Indo-Chinese menus and reliably excellent here