Gourmet Pan-Asian Wok Dishes and Curries in Delhi
From fragrant Thai curries to spicy Sichuan stir-fries, my kitchen brings bold, restaurant-quality Asian mains straight to your dining table.
My Thai Yellow Curry, a rich and creamy curry that's milder than its red and green cousins but just as flavorful. It's packed with vegetables and served with a side of fluffy jasmine rice.
A comforting bowl of Thai Tom Kha soup. This creamy coconut-based soup is infused with galangal and lemongrass, featuring a succulent prawn and fresh cilantro.
Perfect for a chilly day, this video shows a spoon stirring a hot and hearty sweet corn soup. You can see the steam rising and the comforting texture of the egg drop soup.
My Shredded Chicken Celery Ginger, a flavorful stir-fry with tender chicken strips, crisp bell peppers, and a savory ginger sauce. It’s a light yet satisfying main course.
A comforting bowl of my shredded chicken stir-fry held in two hands. This dish is packed with colorful vegetables and coated in a delicious sauce, perfect with a side of noodles.
My Kung Pao Chicken, served in a delivery-ready bowl. This classic Sichuan dish features tender chicken, peanuts, and vegetables in a savory, sweet, and spicy sauce.
A serving of my Chicken Krapow, a popular Thai street food dish. It features minced chicken stir-fried with holy basil, chili, and garlic for a fragrant and spicy kick.
Picture this for your Sunday binge: a comforting bowl of my Chicken Krapow. This flavorful minced chicken and basil dish is the perfect companion for your favorite show.
A perfect meal for one. This combo features my savory Chicken Krapow served alongside a plate of wok-tossed green beans for a complete and satisfying dinner.
My Ma La Chili Prawns, for those who love the heat. These juicy prawns are tossed in a spicy and numbing Sichuan Ma La sauce, garnished with fresh orange slices.
About Hearty Mains: Wok & Curries
When you order a main like Kung Pao Chicken or Thai Yellow Curry, it arrives in spill-proof, eco-friendly bagasse bowls that actually keep your food at the right temperature. I don't believe in pre-cooking batches, so your meal is prepped fresh from my kitchen's wok between 12:30 PM and 9:30 PM, ensuring the veggies stay crisp and the sauces maintain their proper consistency.
I started Kaleido because I was tired of the typical greasy takeaway experience. When you order from my Wok & Curries menu, you are getting food that has been cooked with the same intent you would find in a dine-in kitchen, just packed for your home comfort.
I focus on the authentic flavor profiles of the region. My Thai Yellow Curry uses the right balance of aromatics, while my Kung Pao Chicken nails that classic savory-sweet Sichuan punch without going overboard on oil. If you want something specific, my Ma La Chili Prawns are designed for those who actually like a bit of numbing heat, not the watered-down versions you see elsewhere.
Whether you are planning a solo movie night or need a spread for a house party, the mains are designed to travel well. I use premium ingredients like fresh meats and house-made sauces that I have personally spent years refining. The menu is intentionally built to cover different Asian cravings:
- The Thai collection: Creamy curries and fragrant basil-heavy stir-fries like Chicken Krapow.
- The Chinese influence: Wok-tossed staples like Kung Pao and Ginger Chicken.
- The Indonesian touch: Hearty, aromatic flavors that anchor a full meal.
My kitchen is closed on Tuesdays to rest and restock, but the rest of the week, I am here to make sure your dinner is anything but boring. Check out the menu, pick a bowl, and get some real Asian food on your table tonight.
Kaleido Asian Kitchen
I founded Kaleido because I wanted to change what 'takeout' means in Delhi. I obsess over the small details, like getting that perfect char on a stir-fry or balancing the spice in a Mapo Tofu, so you can have a restaurant-grade dinner without leaving your couch.
Finding the right comfort meal?
Explore my other Asian specialty menus for your next home meal.
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