Homemade Indo-Chinese Platters

Most Chinese takeout leaves you feeling sluggish due to excess oil and MSG. My approach is different. I prepare my sauces from scratch and prioritize fresh, seasonal vegetables so you get that familiar comfort food flavour without the post-meal heaviness.

I prepare these meals in limited batches, typically for our Saturday special. Because I do not use any bulk-cooking methods, every plate of Hakka noodles or bowl of Manchurian has a consistent, home-cooked quality. I handle the entire process, from chopping fresh greens to blending my own seasoning, ensuring there are no preservatives or artificial colours in your meal.

If you are planning an office event, I can cater for groups of up to 30 people, provided I get the order at least 24 hours in advance. My kitchen operates out of Matunga, and I focus on keeping the menu seasonal so the ingredients are always at their peak. It is simple food, made with love, meant to be shared with family and friends. When you order, you are not just getting a meal, but a piece of the tradition I maintain in my kitchen.