Momos, spring rolls, chaat, and soya champ — bold street-food starters, fried and steamed to order.
Paneer Tikka, Tandoori Chicken, and Afghani Soya Chaap, smoked and grilled the traditional way.
Manchurian, Chilli Chicken, and Chowmein — tossed hot in the wok with bold soy-chili sauces.
Desert Indian Flame began with one idea — why choose between the comfort of home-style Indian cooking and the fire of street-side Chinese wok work? Every dish we serve lives in that overlap: chili-garlic heat balanced with cream and cumin, tandoor smoke meeting soy and Sichuan pepper. We cook to order, in small batches, the same way you’d find it on the night markets of Delhi and the back-alley woks of Kolkata’s Chinatown.
Wok N Roll began with one idea — why choose between the comfort of home-style Indian cooking and the fire of street-side Chinese wok work? Every dish we serve lives in that overlap: chili-garlic heat balanced with cream and cumin, tandoor smoke meeting soy and Sichuan pepper. We cook to order, in small batches, the same way you’d find it on the night markets of Delhi and the back-alley woks of Kolkata’s Chinatown.
Golden chicken chunks stir-fried with bell peppers and a fiery chili-soy glaze.
Tender chicken simmered in a velvety, mildly sweet tomato-butter sauce.
Soya chunks marinated in fresh cream, yogurt, and mild spices.
Slow-cooked goat meat simmered in a rich, spicy gravy.
Steamed or fried dumplings served with house chili sauce.
Bring the table together over bold, fusion flavor. Reserve ahead for dinner service, especially on weekends.
