Indo-Chinese food is Indian street cooking through a Hakka lens, and chilli paneer is its best-known dish. Paneer is fried until the edges crisp, then tossed in a screaming-hot wok with peppers, onions, garlic, green chilli, soy and vinegar so the sauce clings instead of pooling.
Guests tell us the Indo-Chinese section is what makes Indian Tales different in Northeast Calgary — one of our five-star reviews calls out the paneer chilli specifically. Order it dry as a starter with drinks, or with hakka noodles and fried rice for a full Indo-Chinese table.
Dry or Gravy — How We Toss It
Everything happens in under three minutes on the highest flame we have. The paneer is fried separately so it stays soft inside, the aromatics go in first, and the sauce reduces around the paneer at the last moment. That is what gives a proper chilli paneer its glossy coat instead of a watery sauce.
Build an Indo-Chinese Spread
Noodles & rice
Hakka noodles or fried rice make it a meal; the sauce works perfectly with both.
More starters
Add chilli momos, veg. manchurian or honey cauliflower for the table.
Drinks
Masala lemonade or a sweet lassi tames the chilli nicely.
