Comments on: Indo-Chinese stir-fried noodles

By: Liz

Liz — Mon, 23 Aug 2010 16:23:07 +0000

Thanks for checking that, Dena. Sounds worth checking out for those interested in Indo-Chinese cuisine.

By: dena

dena — Sun, 22 Aug 2010 13:55:17 +0000

Finally got a hold of my friend, who said the restaurant closed a couple of years ago sorry. She recommended Moghul on Oak Tree Rd. in Edison. I looked up a couple of reviews and they are very mixed (“I love it!” “I hate it!”). It’s not a kosher/vegetarian place, but the menu has many vegetarian options.

By: dena

dena — Sat, 21 Aug 2010 15:34:53 +0000

I am ashamed to admit that I can’t recall the name of the restaurant … I emailed the friend who took me there for the info … it’s a small storefront in either South Brunswick or Edison, NJ.

By: Liz

Liz — Sat, 21 Aug 2010 14:44:36 +0000

Hi Dena, thanks for your comment! Where is your New Jersey Indo-Chinese restaurant? You’ve created interest.

By: Lorraine

Lorraine — Fri, 20 Aug 2010 04:13:44 +0000

Where in Central Jersey? I go there frequently.

By: dena

dena — Wed, 18 Aug 2010 16:37:55 +0000

I used to think the combination was unusual, until I visited an Indo-Chinese restaurant here in the USA (central NJ area, in case anybody is interested). Wonderful food! The taste is like the best of both worlds.

By: Liz

Liz — Sat, 14 Aug 2010 12:02:39 +0000

Thanks, Yael. Once again we revert to the problem of it’s too hot for food ….

By: Liz

Liz — Sat, 14 Aug 2010 12:02:04 +0000

My pleasure, Soma! I enjoyed your posts on Indo-Chinese.

By: Soma

Soma — Fri, 13 Aug 2010 20:54:22 +0000

I love your version and I love your picture. Using tamarind in it is so very Thai and you taken the fusion to another level.

Thanks a bunch for the mention!

By: Yael

Yael — Thu, 12 Aug 2010 16:30:12 +0000

Yummy and interesting recipe. I have a block of unused tamarind in my fridge,so I could use it for this;once the weather cools down..