August 26th, 2019 by Dosa Hut in Recipe
Indo-Chinese cuisine has become a legacy in itself. Popular all over the globe for its uniqueness, Indo-Chinese dishes are tummy-filling too. With a perfect blend of Chinese sauces and Indian cooking techniques, Indo-Chinese dishes make for savoury preparations that are delicious to the core. Some of the most popular Indo-Chinese dishes are Paneer 65, Chilli Paneer, Chicken Lollipop, Prawn Fried Rice and Paneer Manchurian Gravy. The intermingling of spices in this cuisine makes it worth a try. Indo-Chinese is the most popular street food in India and is now served at high-end eateries too. Some restaurants also specialize in this cuisine! The spices of the Indian food are blended with lip-smacking Chinese sauces to give it a different taste. Apart from crispy and saucy starters, this cuisine also has some wonderful rice preparations. You can try these amazing preparations at a restaurant in Melbourne CBD. Check the following Indo-Chinese combos for a tummy-filling meal.
Egg Noodles and Chicken Manchurian Gravy
The combination of Egg noodles and Chicken Manchurian gravy is beyond perfect. Full of flavours and interesting sauces, this combination is ideal for a meal. Egg noodles are low on spice; the addition of Chicken Manchurian Gravy enhances its taste to a great extent. Team up this wonderful combo with a delicious starter.
Schezwan Fried Rice and Paneer Manchurian Gravy
The Schezwan in the fried rice blends well with Paneer Manchurian gravy. You are bound to experience a rush of exotic flavours with this combo. Paneer in the gravy gives a great texture to the overall dish. This combo is quite spicy so make sure to order a beverage with the same!
Vegetable Fried Rice and Chilli Babycorn Gravy
Vegetable fried rice is extremely light on the stomach and has no overpowering flavours. Chilli Babycorn gravy adds the much needed flavour to the rice which makes it all the more appetizing.
Visit a restaurant in Melbourne CBD and try these combos without fail.
by Dosa Hut on August 26th, 2019 - Reply