
Based on 1,232 reviews
Crispy fried chicken tossed in a dark, glossy chilli-soy sauce with onions and peppers — the defining dish of Indo-Chinese cooking and the reason most regulars return
Wok-tossed noodles in a soy-chilli base with vegetables, carrying just enough smoke and heat to make them addictive as a side or a meal
Deep-fried cauliflower florets in a tangy Manchurian sauce — the vegetarian centrepiece and a crowd favourite that holds up against any meat dish on the menu
The meat counterpart to the Gobi — fried chicken in a thick, savoury-tangy Manchurian gravy that pairs well with fried rice