
Based on 10,388 reviews
Bone-in or boneless pieces fried crisp then tossed in a dark, tangy chili sauce with capsicum and scallion — the defining Indo-Chinese dish done correctly
Cauliflower florets battered and fried to a shattering crisp, tossed in gingery Manchurian sauce — the best vegetarian bar snack on the menu
Wok-tossed noodles with vegetables and a high-heat char that gives the dish its smoky backbone — the cuisine's namesake done right
Minced chicken dumplings in a deeply savory brown sauce with garlic and green chili — richer and more complex than the name suggests