Indochen Old Town

Chinese Dishes Adapted Using Indian Flavors and Spices. At the heart of Indochen is Chef Ram Thapas Indo-Chinese comfort food. After spending much of his career cooking Indo-Chinese cuisine in his native Nepal and beyond, he is bringing the food he loves to make toAlexandria. Indo-Chinese cuisine originated in India at the end of the nineteenth century when Hakka-speaking Chinese immigrated to the Indian City of Kolkata, bringing with them a unique style of cooking and array of ingredients. Chinese dishes merged with Indian flavors and spices such as garlic, cumin, ginger and chiles, giving rise to a new style of cooking called Indo-Chinese cuisine. At Indo-Chen, dishes including Chop Suey, Chow Mein, and Vegetable Manchurian bring the rich history of the cuisine to life. Our menu saves an important place for more traditional Indian dishes including Butter Chicken, a family-style Biryani Pot, and Palak Paneer for the many loyal fans of London Curry House, the predecessor of Indochen. All dishes are served accompanied by a sharing spoon, encouraging sharing and a communal atmosphere. Guests may top off their meal with Indochens signature Barrel-Aged Manhattan or a cocktail made using our extensive library of liquors, a glass of wine from our selection of over 100 varietals or an ice cold beer from our draft list. Ram Thapas passion for cooking was born in his grandmothers Nepali kitchen, where he cut fresh vegetables and peeled vibrant fruits alongside her. Chef began his more than 20-year career as a kitchen helper at Yak & Yati Hotel in Kathmandu, Nepal. It was in these formative years that he was exposed to Indo-Chinese cuisine and his love affair with its food began. His career took him around the world, cooking for international hospitality partners including Carnival Cruise USA, National Hotel Dubai and the Shangril-La Hotel. Prior to helming the kitchens at London Curry House and Indochen, Chef Ram was Executive Chef at Masala Indian Cuisine in McLean and open