You to a culinary flair of fusion of South Asian and Indian, The art of blending different food and exotic spices and herbs to form a unique dish to satisfy your taste bud.

Indian Chinese cuisine is a Hakka style, which was originally bought to India by the Hakka people of China living in the Southern Eastern region namely Guangdong and Fujian.

Indian Chinese cuisine is the adaption of Chinese seasoning and cooking techniques to taste Indian palates. It is surprising that this cuisine was developed by small Chinese Hakka community that lived in Calcutta for over a couple of centuries.   

Similarly  Thai and Malaysian cuisine are richly diversify by different ethnic group of people from India, China,  Sri lanka, Burma, Malays, Lao and so on.

Both use closely similar spices, herbs and roots example; lemon grass, fresh turmeric, kefir, galangal, fresh scallions, tamarind and above all coconut.

Bon Appétit, enjoy your meal and thank you for coming to CHOPSTICK which serves all the above cuisines under one roof delicately prepared by our chefs.

 Romba Nandri, Sukran, Do Jeh, Khob Khun Mak, Sukriya, Asante Sana, Istuti, Spasiba