Indochinese Food in Birmingham
Indochinese food is one of the best things the West Midlands does and one of the least understood outside it. It is not Chinese food and it is not Indian food. It is its own thing, and it is very good.
What it actually is
Indian cooks working with Chinese technique, in Kolkata first and then everywhere the diaspora went. Soy, vinegar and cornflour meeting green chilli, ginger and garlic. The result is hot, sharp and nothing like either parent cuisine.
Chilli chicken is the gateway. Dry, tossed hard with onion, pepper and green chilli, and considerably hotter than most people expect the first time.
What we serve
Chilli chicken and chilli paneer, both hot, both stir fried hard with peppers, onions and garlic. Veg manchurian in a tangy sauce. Garlic chilli mushrooms tossed with herbs. Veg chilli chicken on the plant based side, which does the same job without the chicken.
A note on heat
These dishes are supposed to be hot. We will take the heat down if you ask, and plenty of people do, but the full version is the one worth trying if you can take it.
Where we are
30 Mary Ann St, Birmingham, B3 1RL. The same kitchen runs the tandoor and the wok, so you can put a mixed grill and a plate of chilli paneer on the same table.
Things people ask
What is Indochinese food?
Indian cooking using Chinese technique. Soy, vinegar and cornflour meeting green chilli, ginger and garlic. Hot, sharp and distinct from both cuisines.
How hot is the chilli chicken?
Genuinely hot as it comes. We will take the heat down if you ask when you order.
Do you have vegetarian Indochinese dishes?
Yes. Chilli paneer, veg manchurian and garlic chilli mushrooms, plus veg chilli chicken which is vegan.
Can we order Indochinese and grill together?
Yes, one kitchen runs both. Most tables order across the menus.