INDOCHINESE FOOD FESTIVAL

Shredded chicken breast tossed in ginger garlic, light soya, sesame & chilli oil, garnished with coriander.

PRAZA’s take on Hot & Sour Soup is a mix of vegetables broth in a hot chilli & soya sauce cooked to give both spicy and sour tones.

A unique amalgamation of Indian authentic street food Bhel served with a Chinese culinary twist, Crispy noodles tossed with spring onions and peppers in a hot chilli garlic sauce.

Crispy cubes of cottage cheese tossed in an Indochinese mix of fresh green chilli, garlic and soya sauce.

Crispy rolls stuffed with shredded vegetables, golden fried & served with our Chef’s special Indo-Chinese sauce.

A wonderful Indochinese creation of mince veg dumpling cooked in a delicious ginger garlic and fresh chopped coriander sauce.

Dry preparation of crispy chunks of boneless chicken tossed in an Indochinese mix of fresh green chilli, garlic and soya sauce.

Boneless chicken cubes marinated in a spicy batter, deep-fried and sautéed with yoghurt sauce.

Everyone serves this dish from street stalls to five star hotels. It is a combination of shredded chicken with fried rice & noodles tossed in a spicy Szechuan sauce and served with a chicken Szechuan gravy.

Crispy Prawn cooked in tomato, vinegar and soya sauce infused with fresh chopped garlic in hot oil.

Crispy prawns tossed in an Indochinese mix of fresh green chilli, garlic and soya sauce.

The perfect accompaniment to any Indochinese meal! Basmati rice tossed with mix vegetable, soya sauce, vinegar and seasoning.

Hakka noodles are something that even adults in India crave for. Goes best with Manchurian or even just by itself. Sauté noodles with soya sauce, chilli vinegar and fresh chopped vegetables.