Indo-Chinese Menu — Bangkok
Indo-Chinese is its own beloved cuisine — Chinese technique bent to Indian tastes in the kitchens of Kolkata. Think paneer chilli, veg and chicken manchurian, chilli potato and chicken lollipop: wok heat, soy and vinegar, plus green chilli and garlic in amounts no kitchen in China would recognise. Below are 20 Indo-Chinese plates, all halal-friendly.
All Indo-Chinese dishes
Paneer Chilli
Fresh paneer fried in a light cornflour coating, then tossed on the high-flame wok station with onion, capsicum and green chilli.
Mushroom Chilli
Whole button mushrooms in a cornflour batter, fried and tossed on the wok station with onion, capsicum and green chilli.
Chilli Potato
Thick-cut potato battered and deep-fried crisp, then tossed on the wok station with onion, capsicum and green chilli.
Paneer Black Pepper
Fresh paneer wok-tossed with onion, capsicum and spring onion in a pepper-led sauce rather than a chilli-hot one.
Veg Manchurian
Cabbage, carrot and cauliflower minced fine, bound with cornflour and fried as balls, then tossed in a soy, ginger and garlic sauce.
Crispy Veg
Julienned carrot, capsicum, cabbage, cauliflower and baby corn in a cornflour coating, deep-fried and glazed with chilli and soy.
Mushroom Butter Garlic
Button mushrooms sautéed in butter with plenty of crushed garlic, finished with parsley and cracked black pepper. No Indian spice.
Chilli Chicken
Boneless chicken thigh in a light cornflour coating, fried crisp and tossed on the wok station with onion, capsicum and green chilli.
Chicken Black Pepper
Boneless chicken thigh stir-fried to order with ginger, garlic and spring onion in a black-pepper-led sauce.
Chicken Manchurian
Seasoned chicken mince rolled into small balls, fried, then folded into a soy, ginger, garlic and vinegar sauce.
Chilli Prawns
Prawns fried in a light coating and tossed on the wok station with onion, capsicum, garlic and green chilli.
Chicken Lollipop
Six frenched chicken wings marinated in ginger-garlic, soy and chilli, dusted in cornflour and fried crisp to order.
Chilli Egg
Boiled eggs fried and tossed on the wok station with onion, capsicum, garlic, green chilli and soy.
Chicken Chilli Wings
Split wings in a thin cornflour coating, fried until the skin crisps, then tossed in chilli-soy and finished with sesame.
Ginger Chicken
Boneless chicken marinated with ginger, soy and white pepper, stir-fried with plenty of julienned fresh ginger and spring onion.
Honey Chicken
Boneless chicken fried in a cornflour batter and tossed in a honey, soy and vinegar glaze with sesame and spring onion.
Garlic Chicken
Boneless chicken dusted in cornflour and stir-fried in dark soy with garlic used three ways: marinated, toasted and crisped.
Fish Chilli
Boneless fish fried in a light coating and tossed on the wok station with onion, capsicum, garlic and green chilli.
Lemon Chicken
Boneless chicken lightly pan-fried, then coated in a glossy sweet-sour glaze of fresh lemon juice, zest, sugar and soy.
Prawns Butter Garlic
Prawns sautéed in butter with garlic, Continental style. No Indian spice and no chilli to mask the shellfish.
Notes from the kitchen — Indo-Chinese
A word on our Indo-Chinese cooking. This is the Kolkata tradition — Chinese technique, Indian palate — and it runs on a separate wok station, not the tandoor. The heat is high and the cook is fast: a paneer chilli or a manchurian leaves the wok in minutes. Every plate is cooked to order on a high-flame station, with the garlic, green chilli and fresh vegetables going in at the last moment — which is where the char and the smoke come from.
These plates are meant to share, so most tables add hakka noodles or a fried rice from the same wok station, and the Indo-Chinese soups — manchow, hot and sour — are on the soups list.
Frequently Asked Questions about Indo-Chinese
What Indo-Chinese dishes do you serve?
There are 20 of them — paneer chilli, mushroom chilli and chilli potato, veg and chicken manchurian, chilli and ginger and honey chicken, chicken lollipop, chilli prawns and fish chilli — from ฿160 to ฿290. Seven are vegetarian.
Which of these are dry and which come with gravy?
The chilli dishes — paneer chilli, mushroom chilli, chilli potato, chilli chicken, chilli prawns — are cubes or strips in a clinging soy-chilli glaze, and you can have them dry as a starter or wet with gravy to spoon over rice; say which when you order. Manchurian is always gravy: fried vegetable or chicken balls in a thick garlic sauce. Chicken lollipop comes dry, six pieces, with the sauce on the side. A wok plate leaves the station in minutes, so these land on the table ahead of anything from the tandoor.
Is the Indo-Chinese section halal-friendly?
Yes — that is rarer than it sounds for Indo-Chinese food. The chicken is halal-marked (CP Foods, Betagro), there is no pork anywhere in the kitchen, and no cooking alcohol. Veg and egg versions of most wok dishes are available too.
How spicy is the Indo-Chinese food?
Honest answer: our Indo-Chinese "medium" carries a real kick — chilli and garlic are the point of the cuisine. Every dish can be made gentle or fiery on request, and Schezwan versions run genuinely hot. Say your level when ordering and the wok will match it.