Combining arguably the world’s two most popular cuisines, Indo-Chinese marries together both Indian and Chinese dishes, to create a wonderful fusion. It is the adaptation of Chinese seasoning and cooking techniques to Indian tastes and as such you can expect to taste the same spices such as cumin, coriander seeds and turmeric, that flavour Indian food.
In India, this style of cooking originated in Kolkata, where a small Chinese community lived. Immensely popular among the locals, this style of cooking spread rapidly across the country and has since become a global phenomenon.
In Indo-Chinese cuisine, there are a few staple base options for food, such as chicken, shrimp and variants of Hakka, Szechwan/Sichuan noodles or rice.
Our Vegetable Hakka noodles are a hit with most vegetarians and meat-eaters alike. Combining finely chopped ginger, green chillies, spring onions, capsicum, and julienne vegetables. We stir fry the ingredients over a high heat, making sure the vegetables stay crisp and fresh and then incorporate them with the Hakka noodles and the finest dark soya sauce.
Chicken Manchurian is a delicious, gravy-based dish, which caters to many tastes. Marinated chicken pieces are deep fried and added to a rich, sweet and salty brown sauce, flavoured with garlic, ginger and garnished with toasted sesame seeds.
Key ingredients of Indo-Chinese cuisine include; chilli, ginger, soya sauce, noodles and rice.
Download Sample Indo Chinese Menu