The signature move is Indo-Chinese fusion rooted in Mumbai's own culinary syncretism, Szechwan chutney as condiment, Hakka noodles as vehicle, Chicken Lollipop (marinated and fried drumstick) as the textbook example of how the two cuisines learned to speak the same language on the subcontinent. This is the food that anchors Mumbai's diaspora communities across the city, the stuff you crave when you want the spice profile of India filtered through wok technique and soy. The Hakka noodles and Szechwan-laced curries are the calling card, a working definition of what Indian home cooks mean when they say Indo-Chinese, not what Western fusion restaurants imagine it to be.

Try the hakka noodles, chicken lollipop, paneer manchurian, momos.