Baby Corn Fry · Indo-Chinese. Indo-Chinese crispy baby corn: batter-fried batons tossed with garlic, green chilli, spring onion and a splash of soy until they crackle.
Veg Hakka Noodles · Indo-Chinese. Proper restaurant-style hakka noodles: boiled noodles tossed on high heat with a heap of shredded vegetables, garlic, soy sauce and vinegar until smoky and slippery.
Chicken Hakka Noodles · Indo-Chinese. Thin strips of soy-marinated chicken and crunchy vegetables tossed with hakka noodles in a roaring wok, just like your favourite Chinese corner.
Egg Hakka Noodles · Indo-Chinese. Street-cart hakka noodles tossed in a smoking wok with scrambled egg, shredded cabbage, carrot and spring onion, seasoned with soy, vinegar and plenty of pepper.
Chicken Manchurian · Indo-Chinese. The Indo-Chinese classic: crisp fried chicken bites tossed in a glossy garlic, ginger, soy and chilli sauce, made dry as a starter or saucy to eat with fried rice.