Desi Chinese favourites: manchurian, hakka noodles, momos and more.
Delicate pleated momos stuffed with a juicy cabbage-carrot filling, steamed until translucent and served with fiery red chutney. This recipe covers the dough, the filling, three pleating styles, and foolproof steaming.
Smoky wok-tossed hakka noodles loaded with crunchy julienned vegetables, tossed in soy sauce and vinegar just like your favourite street cart. Ready in under 25 minutes, this is weeknight comfort at its finest.
Crisp golden vegetable dumplings tossed in a glossy garlic-soy gravy — this veg manchurian tastes better than takeaway. Includes dry and gravy versions, with pro tips for dumplings that never fall apart.
Golden crisp-fried paneer cubes tossed with crunchy peppers and onions in a glossy soy-chilli glaze — the ultimate Indo-Chinese starter. This dry version keeps the paneer shatteringly crisp, just like your favourite restaurant.
Fluffy day-old rice wok-tossed with crunchy vegetables and spring onions in a light soy seasoning. The secret to restaurant-style fried rice is cold rice and a screaming-hot wok — this recipe nails both.