Indian Wok

Seductive spices are being thrown into sizzling woks at this Indian-Chinese restaurant across the street from Mustafa Centre. The fusion of these cuisines dates back to India’s first Chinese migrants, and has resulted in fiery flavours and must-try dishes. A mountain of crunchy deep-fried spinach with a Sichuan chilli sauce is a perfect way to start the meal and the Vegetable Manchurian (crispy balls made from batter that’s flavoured with red chilli oil, Sichuan pepper, minced garlic and green onions) is a don’t-miss. Leaving the border-crossing flavours aside, the sizzling brownie – served on a hotplate and covered with molten chocolate sauce – ends the meal on a sweet note.