Chinese Cuisine

Aromatic Asian broth simmered with vegetables/chicken, light soy, and sesame oil. Served with pulled noodles and roasted garlic.

Originates from Meghalaya, dark brown soup with minced vegetables/chicken, scallion, and flavored with a generous dose of dark soy. Served with noodle crisps.

Indo-Chinese classic spicy and sour soup spiked with Chinese pagoda wine served with diced vegetables/chicken.

Light vegetable/chicken soup with a delicious flavor of fresh coriander leaves, lemon juice, ginger, garlic, and onion, with a simple seasoning of salt and pepper to taste great.

Fresh tomatoes, peppers, garlic are roasted to bring the natural flavors, then blended to a creamy finish.

Gobi / Baby Corn / Mushroom / Paneer / Chicken tossed with lots of fresh green chili, bell peppers, minced ginger, garlic, and sweet soy.

Indo-Chinese classic stir-fry made with crispy cauliflower / baby corn / mushroom / paneer / chicken / prawns tossed in tangy tomato ketchup, onion, bell peppers, ginger, and garlic. Garnished with

Crispy potatoes / baby corn / chicken tossed in smoked chili and honey paste. Served with a generous sprinkle of toasted sesame and scallion.

Deep-fried chicken wings tossed in a spicy sauce spiked with Chinese cooking wine and roasted garlic.

Fresh pulled noodles stir-fried with roasted garlic and dried red chilies.

A classic stir-fry of noodles with spring vegetables.

Steamed rice tossed in a wok with vegetables and light soy.

A mix of noodles and steamed rice tossed in a wok with red chili paste and spring vegetables.

A combination of steamed rice, fried noodles, and soft noodles tossed in a spicy sauce spiked with Szechuan peppercorns.