When Chinese immigrants came to India—specifically Calcutta—centuries ago, they brought with them culinary traditions that slowly merged with local flavors over time. The chef at Bordoloi's Asian Fusion showcases the unique style of Indian-Chinese cuisine that developed from this blending of cultures as he serves up dishes such as chili chicken, Tangra-style mutton, and spicy red manchurian noodles. To accommodate vegetarian diets, the menu boasts a wide variety of herbivore-friendly options, including meatless momo dumplings, okra with chili, and vegetables with cashews.
A photograph of the Dalai Lama presides over Cafe Tibet’s intimate dining room, where chefs serve Tibetan specialties such as steamed dumplings and sha-baklap—minced beef patties seasoned with ginger and garlic and then wrapped in pastry. Time Out called the patties addictive. In the spring and summer, the restaurant’s pièce de résistance is its two-table patio. The outdoor space is decorated with strands of flowers and looks out onto passing trains and flocks of pigeons spelling out their favorite brand of breadcrumbs at the neighboring Cortelyou Q train station.
Spicy foods are the name of the game at Grand Sichuan House—nearly all of the restaurant’s Sichuan-style fish, chicken, and pork dishes pack an intensely spicy punch. Some, such as the Chong Qing chicken, are even prepared with whole dried chilies. But chefs don’t sacrifice flavor for heat—you can still enjoy a range of different flavors underneath the fiery inferno, according to the New York Times. But to give palates a break, a number of low-spice dishes are also available for those who don’t enjoy spicy foods or for young dragons learning to control their fire-breathing skills
Fortune Cookie Asian Cuisine's menu is as expansive and diverse as China itself, featuring everything from Cantonese cuisine to spicy Szechuan dishes. Specialties include fried calamari with spicy scallions and Singapore noodles tossed with shredded roast pork, ham, shrimp, and vegetables. They don't focus solely on Chinese cuisine, though. The restaurant also offers an array of sushi from eel and squid to classic california rolls. Delivery is free within three miles of the restaurant, but guests can always drop by to dine in-house, grab a pick-up order, or challenge the cooks to a speed-eating contest.
Eatao Restaurant's chefs cleave, stir-fry, and sauce an extensive menu of authentic Szechuan lamb, beef, poultry, and seafood dishes. Traditional tea-smoked duck reads the smoky tendrils of glowing tea leaves and camphor ($14.95 for half) to predict that diners' futures may soon contain fortune cookies. Wok-tossed tangerine chicken tap-dances in tangy bursts across tongues ($8.95), and à la carte red-clam and white-tuna sushi ($2 each) recall the famous Christmas carol about Santa's love of uncooked fish. Signature rolls intermingle maritime flavors, as in the passion roll, which tops bundles of spicy crab and mango with a flag of tuna, yellowtail, and avocado ($11.95).
The cooks at Chopstick and Taste of Bollywood fuse traditional Indian cuisine with Chinese cooking techniques, mixing in hints of Thai and Malaysian culinary traditions as well. Masterminded by chef Alok Pratihar, the menus include succulent seafood, piquant lamb entrees, and vegetarian dishes.