Enjoy restaurant‑style Chilli Mushroom made the classic Indo‑Chinese way. Button mushrooms are lightly battered and fried till golden, then wok‑tossed on high heat with garlic, ginger, green chilies, onions, and bell peppers. A glossy chilli sauce—soy, red chili, vinegar, and a hint of tomato or schezwan—coats every bite for that irresistible spicy‑tangy kick. Finished with spring onions (and sesame on request), it pairs perfectly with fried rice, noodles, or as an add‑on to grills and kababs.

Taste profile: spicy, tangy, savory with deep umami from soy and mushrooms.
Texture: crisp‑edged mushrooms in a clingy sauce; peppers and onions stay crunchy.
Ideal for: starters, party platters, or sides with fried rice/noodles.
Serving suggestion: sprinkle spring onions and sesame; add a squeeze of lime for brightness.

What You Get

Chilli Mushroom: single‑serve portion (choose dry or semi‑gravy).

Key Highlights

Wok‑tossed on high flame for smoky “wok‑hei” notes.
Double‑fry option to keep mushrooms crisper in sauce.
Balanced spice; customizable on request.
Made fresh to order; packed hot.

Ingredients

Mushrooms (button), onion, capsicum, spring onion, garlic, ginger, green chilies.
Batter: cornflour, refined flour (maida), salt, pepper; oil for frying.
Sauce: soy sauce, red chili sauce, vinegar, tomato ketchup or schezwan, sugar (pinch), black pepper.
Optional: sesame seeds; MSG not added by default.