What Is Hakka? Indo-Chinese Cooking, Served in Peterborough
Ask our servers what Hakka is and watch them light up. It is our favourite question — because the answer isn't just a definition. It is a story, a migration, and a flavour you don't forget.
If you love Indian food and you love Chinese food, Hakka is where those two cravings finally meet.
Born in Kolkata, Raised in the Wok
Hakka — or Indo-Chinese — was born in Tangra, the Chinatown of Kolkata, India, where Cantonese immigrants settled generations ago and cooked with what was around them. Chinese wok technique met Indian ingredients: ginger, garlic, green chillies, soy, vinegar.
The result is neither Chinese nor Indian. It is a third cuisine entirely. Smoky. Fiery. Deeply savoury. Addictive in the way good street food is.
What Makes Hakka Different From Regular Chinese Takeout?
This is not sweet-and-sour chicken balls.
The heat is different. Hakka heat comes from fresh green chillies, black pepper and garlic-chilli sauce — bright and aromatic, not just hot.
The wok is everything. A Hakka kitchen lives and dies by wok hei — the breath of the wok. Super-hot and fast-tossed, so every noodle and every piece of chicken gets caramelised, smoky edges instead of steamed and soggy.
The sauce clings. Glossy, ginger-garlic sauces that coat, not drown. Soy, vinegar, a hit of fresh coriander at the end.
Think of it like this: where our tandoor gives you char and smoke, our wok gives you sear and punch. Same philosophy — big flavour, no shortcuts — different fire.
5 Hakka Dishes to Start With at The Imperial Tandoor
1. Veggie Manchurian — The Icon. Crisp golden vegetable dumplings tossed in a tangy ginger-garlic Manchurian sauce. Crispy outside, saucy inside. If Hakka had a flagship dish, this is it.
2. Imperial Momos — Seven Varieties. Soft, juicy Himalayan dumplings, from Classic Himalayan to Tandoori, Imperial Makhani and Firecracker Chilli. Our most talked-about Hakka dish — seven varieties for a reason.
3. Dragon Fire Chicken Lollipops — Not for the Cautious. Frenched chicken wings, fried crisp, glazed in our fiery garlic-chilli Dragon sauce. Sticky, spicy, smoky. The plate that makes tables go quiet.
4. Hakka Noodles — The Wok-Tossed Essential. Smoky noodles with peppers, cabbage and our house Hakka masala. Don't skip the base — this is what soaks up every sauce and ties the meal together.
5. Honey Chilli Potatoes — Sweet Meets Heat. Crispy potatoes in a sweet-and-spicy chilli glaze. Vegan-friendly, made for sharing and snacking.
Want to go further? Our Hakka menu also runs to Imperial Chilli Chicken, Wok Tossed Chilli Paneer, Dragon Shrimp, Manchow Soup and Hakka Fried Rice.
Is Hakka Food Spicy?
It can be — but not every Hakka dish is fiery. Some lean garlic and savoury, others balance sweetness and tang, and the chilli-forward ones bring real heat. Tell our team what you enjoy. Whether you like it mild, medium or spicy, we will point you to the right dishes.
Where to Find Hakka Food in Peterborough, Ontario
Right here. At The Imperial Tandoor, 554 Lansdowne Street West, our Hakka menu runs alongside our Indian favourites every single day.
Dine in for the full experience in our elegant dining room — reserve a table.
Staying in? Order Hakka online for pickup or delivery, and take 10% off automatically at checkout.
So, Peterborough — here is your invitation. Bring a friend, order a few dishes to share, and discover why Indo-Chinese deserves a spot on your must-try list.