What Is Hakka? The Indo-Chinese Food Peterborough Is Sleeping On

Ask us what Hakka is and watch our servers light up. It is the question we love most — because the answer is a story worth telling, and a flavour worth tasting.

Born in Kolkata, raised in the wok

Hakka food was born in the Chinese community of Kolkata, India, where Cantonese immigrants began cooking with Indian spices generations ago. The result is neither Chinese nor Indian — it is entirely its own cuisine. Smoky wok hei meets ginger, garlic, green chillies and soy. Bold, fiery, deeply savoury.

What makes it different

A Hakka kitchen lives by the wok: searing heat, fast tossing, glossy sauces that cling to every bite. Where our tandoor gives you char and smoke, the wok gives you caramelised edges and punchy, addictive flavour. Same philosophy — big flavour, no shortcuts — different fire.

The dishes to start with

Vegetable Manchurian — crisp vegetable dumplings in a ginger-garlic sauce. The dish that defines the cuisine.

Dragon Fire Chicken Lollipops — frenched chicken wings in a fiery garlic-chilli glaze. Not for the cautious.

Imperial Momos — seven varieties, from Classic Himalayan to Firecracker Chilli. Our most-ordered Hakka dish, and the reason half of Peterborough now knows what a momo is.

Hakka Noodles & Fried Rice — smoky, wok-tossed, the perfect base camp for everything above.

Where to find Hakka in Peterborough

Right here. Our Hakka menu runs alongside our Indian menu every day at The Imperial Tandoor — dine in for the full experience in our elegant dining room, or order online and take 10% off takeout and delivery, automatically.

Reserve a table — and come taste what the fuss is about.