Wok n' Yolk

Stuffed with a savory mix of fresh vegetables and aromatics, these momos are the real deal — the kind you'd find at a street stall in Darjeeling or Delhi. Choose fried for a satisfying crispy bite, steamed for the traditional soft-dough experience, or chilli garlic if you want heat with every dip.

Fresh paneer packed into a thin dough wrapper with spiced onions and herbs — rich, filling, and deeply satisfying. A vegetarian crowd-pleaser that hits harder than you expect. The chilli garlic version with our house sauce is worth the upgrade.

Juicy minced chicken with ginger, garlic, and fresh herbs folded into a soft wrapper. The kind of momos that converts people — whether you go fried for the crisp shell or steamed to keep all the juices locked inside, this is hard to stop at just one order.

Can't pick just one? Neither can we. Three pieces each of veg, paneer, and chicken momos — the ultimate sampler plate for groups or anyone who likes options. Great for sharing, even better when you keep it all to yourself.

The backbone of Indo-Chinese cooking — wok-tossed noodles or rice with soy, veggies, and your choice of protein. Made on high flame in the wok, which gives it that smoky, slightly charred flavor you can't fake at home. Clean, bold, and endlessly satisfying.

Bold, fiery, and packed with that signature numbing heat. Tossed with Szechuan-style sauce that builds slowly and keeps you coming back for more. If Hakka is everyday comfort, Szechuan is the one you order when you want to feel something.

Roasted garlic, red chillies, and a generous wok toss — this one's aromatic, garlicky, and just spicy enough to wake everything up. The chilli garlic sauce is made in-house and clings to every noodle. Simple ingredients, serious flavor.

Sliced lotus root battered and fried until golden — crunchy on the outside, tender with a satisfying snap in the middle. Tossed in a light seasoning that lets the natural flavor come through. One of those appetizers that disappears before the entree arrives.

Sweet corn kernels flash-fried until perfectly crispy, then tossed with diced peppers, onions, and house chilli seasoning. Addictive doesn't begin to cover it — this is the one table arguments start over. Great as a starter or a side

Crispy cauliflower florets coated in a tangy, slightly sweet Manchurian sauce with green onions and bell peppers. The dry version keeps the batter crunch intact — every bite has texture. This is Indo-Chinese done right.

Hand-rolled vegetable balls — packed with cabbage, carrot, and herbs — fried golden and tossed in our bold Manchurian sauce. Crispy outside, soft inside, with that unmistakable Indo-Chinese flavor profile that's punchy without being overwhelming.

Cubed paneer, fried until the edges go golden, then wok-tossed with capsicum, onions, and green chillies in a soy-chilli sauce. The texture contrast between the firm paneer and the crispy coating is what makes this one so good. A staple order for a reason.

Firm tofu cubed, crisped in the wok, then coated in our house chilli sauce with fresh peppers and spring onions. The tofu soaks up the sauce like a sponge while holding its shape — bold flavor, clean protein, zero compromise on taste.

Boneless chicken pieces marinated, fried crispy, and tossed in a punchy chilli-soy sauce with capsicum, onions, and green chillies. The dry version keeps the chicken's crunch intact — saucy enough to coat every piece, not so much that it goes soggy. A non-negotiable order.

Five crispy chicken lollipops (drumettes) with the meat pushed up for an easy grab, fried golden and coated in a fiery soy-chilli glaze. Juicy inside with a sticky, savory heat in every bite.

Tender chicken strips wok-fired with cracked black pepper, onions, and soy — smoky, bold, and intensely savory. The black pepper does more than add heat here; it's the main event, giving the dish a sharp, aromatic quality that cuts through everything.

Plump, fresh shrimp lightly battered, fried until just cooked through, then tossed fast in a spicy chilli-garlic sauce. The shrimp stay juicy inside the crispy coating, and the sauce has a back-of-the-throat heat that lingers. Pairs beautifully with Szechuan fried rice.

Fresh shrimp tossed in the wok with cracked black pepper, garlic, and a touch of soy — clean, bold, and slightly smoky from the high-heat cooking. The pepper and the natural sweetness of the shrimp are made for each other. Simple done seriously well.

A South Indian-inspired classic — paneer marinated in spiced yogurt and red chilli paste, then fried until deeply golden with crispy curry leaves and mustard seeds. Tangy, spicy, and aromatic in a way that's completely different from any other paneer dish on the menu.

Cauliflower florets marinated in a fiery red spice blend, fried until blistered and deeply fragrant. Finished with curry leaves and a squeeze of lime — this is not your average veg starter. Bold, unapologetically spiced, and genuinely hard to put down.

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