Ordered several items from the menu for the new year weekend take-out. First of all they have some items that are not available even in the so called places of origin. Fancy names that you can find only in Indian fusion restaurants. But it's good to try out. Be warned that items that say red chillies as ingredients, you will find a good heap of it. I normally can handle hot spicy foods but this is hotter than Andhra cuisine. I found many dishes with a good dose of chilly flakes. I will have to wait a day to see the havoc of ingesting that many chilli flakes.

They are pricey and the servings can be a bit more generous for the price. The chicken drumsticks supposedly the milder version of lollipops (made with wings) was mostly a little lump of chicken fastened to a bone. I don't know if they gave me the wings version. Shanghai spicy chicken (only Sichuan cuisine is hot and spicy in China) has a good dollop of red chillies flakes, so does the Manchurian and fish hakka style, though the last 2 were milder in comparison.

Drunken shrimps has tails on and is also covered in batter, so be prepared for a "kebab main haddi" experience (bone in kebabs, a expression used to hint that good food gets spoiled by bad preparation). Fried rice is good but like most gravy based dishes infused with oil. Lamb Mongolian was just gravy with a few mincemeat bits of lamb. All of the dishes costs a minimum of $15. On the whole, an expensive but kind of once in a while experience to have Indo-Chinese fusion food.