9 Indo-Chinese Recipes Authentic to the Street

6. Gobi 65 — Indo-Chinese spiced cauliflower bites

Gobi 65 is a crowd-pleaser where cauliflower florets are transformed into fiery, crisp morsels. The street-style version uses a spiced batter and a sticky glaze or dry spice coat, delivering a crunchy exterior and tender inside. To make it street-friendly, par-boil or blanch florets just until fork-tender, then coat in a batter with cornflour and gram flour for extra crisp. Deep-fry until golden, or for a lighter approach, roast at high heat then toss in a chilli-garlic glaze. For an Indo-Chinese twist, finish with a glossy sauce of garlic, chilli paste and a hint of soy. Serve with lemon wedges and a little Schezwan chutney on the side. Street cooks aim for contrast: the crunch of the crust against the soft centre, and that garlicky, chilli-forward finish that keeps people reaching for more.