Classic fried snack originated from hotel buhari Chennai in the year 1965.

Battered spicy bites sauteed in soy and chilli sauce.

A must try carrot signature item wok tossed in thai chilli sauce in a medley of bell pepper, garlic, chopped red onions originated in 2001 inside carrot India.

Crispy wok tossed in peri peri chilli sauce in a medley of bell pepper, mustard seeds, garlic, chopped red onions, peri peri chilli seeds are rich in vitamin a,b,c.

Chicken strips marinated, sauteed in a spicy tangy sauce goes well on top of fried rice.

Crispy, not greasy and light filled with shredded cabbage, carrots and onions inside.

Thin battered chicken strips fried in vinegar, sugar, ketchup and cornstarch for that super crispiness for that OMG, by adults and kids.

Frenched winglet cut loose and pushed down for the lollipop appearance.

Dry roast in black pepper, curry leaves and whole spices.

Battered corn fried in high heat for that cripiness then tossed in a wok with green onions and chilli sauce.

Tender fried chicken and roasted crunchy cashews in garlic sauce for the sweetness and tanginess.

Battered Boneless fish fried and cooked in freshly ground masalasand a touch of crushed pepper powder.

Chicken breast coated in flour, eggs and fried is a delectable sesame sauce, sprinkled, with sesame sesame seeds and green onion.

Crisp fried saucy tender bites, with a burst of flavor.

Renowned soup prepared from broth.

Wispy beaten eggs with tomato.

Clear soup with noodles.

Full of protein basically egg drop.

For a liquid diet.

Dark brown thick soup from meghalaya.

A wok special for the veggie lovers a must try for that soft touch paneer in fried rice.

Generous pineapple chunks tossed in a wok with veggies and sauces.

Cabbage, green onions, carrots stir fried in a wok with rice with an extension of schezwan sauce for that zingy ness.

More schezwan fried rice for the lovers of schezwan sauce.

Plant based soy chunks tossed in wok with veggies for the vegetarian protein seekers.

Vegetables stir fried in a wok with rice for that peppery soy perfection from the streets of India.

A whole new spicy addition Indo chinesel boneless chicken tossed along with veggies, in a wok with peri peri sauces.

Two tossed appetizers with rice and noodles.

Invented in America by early Chinese immigrants from guangdong province crispy noodles with saucy gravy and a fried egg on top.

A cooking style of the hakka people; slenderly thin-cut carrots, green onions, cabbage, bell peppers fried in a wok with soy sauce, for that outwardly simple delicious taste exactly as found on the streets of Kolkata.

A cooking style originating from the Sichuan province slenderly cut vegetables fried in a wok complemented with schezwan sauce, rice and sesame oil, for that boldness and zingy ness.