Honey chilli paneer is one of those Indo-Chinese appetisers that never goes out of style. Soft paneer cubes are cooked in a mix of mild spices and sauces that bring all the right heat and flavour.

Schezwan Fried Rice is a beloved pillar of India’s Indo‑Chinese food culture—bold, smoky, and unapologetically chilli‑garlic forward, tailored to the Indian palate. It’s quick to put together, ...

Hakka noodles must be on everyone’s go-to restaurant order – this Indo-Chinese dish has garnered a massive fan following in India. Manchurian is a deep-fried vegetable or chicken ball cooked in a ...

Indo-Chinese dishes burst with spices and mouth-watering flavours. Want to recreate these at home? We have shortlisted some easy-to-make Desi Chinese recipes for you to try. This recipe is a delicious ...

Rain and Indo-Chinese food share the same rhythm. The hiss of rain outside feels like the sizzle of garlic in a hot wok. Steam rising from a plate of noodles mirrors the mist on your windowpane. It’s ...

When I asked the person I was dining with what he thought of the food, he responded, “If I stop eating, my mouth will be on fire,” referring to Godavari’s fiery fusion of Indo-Chinese flavors. While ...

Learn how to make an easy lung fung soup recipe at home. Spicy, tangy, and comforting – the ultimate Indo-Chinese fusion soup ...

Bombay Street Food quietly opened in Columbia Heights this week, giving the neighborhood a chance to explore owner Asad Sheikh’s assertion that his new restaurant will offer a scale of spiciness ...

Ashok Selvam is the former James Beard Award-winning regional editor for Eater’s Midwest region, in charge of coverage in Chicago, Detroit, and the Twin Cities. He’s a native Chicagoan and had been ...

With five outlets all over the Kathmandu, Bawarchi is popular for its Indian food. But lesser known is the Tangra Chinese cuisine that the restaurant also offers. At the Tangra Chinese fest in ...