Ask for “Hakka” in Canada and you’ll get one of the great fusion cuisines: Chinese cooking technique — the blazing-hot wok, the quick toss, the glossy sauces — built on Indian chillies, garlic, ginger and garam-masala heat. It’s the food half of Delhi Palace’s kitchen is devoted to.
Where Hakka food comes from
The Hakka are a Chinese community, some of whom settled in Kolkata (Calcutta) generations ago. Cooking for Indian palates, they turned up the spice, leaned into garlic and green chilli, and created an entirely new cuisine — Indo-Chinese — that spread across India and travelled with the diaspora to cities like Toronto. Today it has a devoted following across Ontario.
The dishes to know
Chilli chicken — crisp-fried chicken tossed in a fiery chilli-garlic sauce with peppers and onion; the gateway dish. Hakka noodles — wok-tossed noodles with vegetables and your choice of chicken, shrimp or paneer. Chilli garlic fried rice — smoky, garlicky, and part of our 25% off featured items right now. Manchurian — vegetable or chicken dumpling-style balls in a soy-ginger gravy. Momos — hand-folded steamed dumplings with chilli dipping sauce. Chilli paneer — the beloved vegetarian answer to chilli chicken.
Is Hakka food spicy?
It runs hotter than typical Chinese takeout, but it’s heat you control — dishes come “dry” (as an appetizer) or with gravy (over rice or noodles), and our kitchen can dial spice up or down on request.
Indian and Hakka on one table
The best way to eat at Delhi Palace is to mix the two menus: butter chicken next to chilli garlic fried rice, momos before a biryani. That combination — authentic Indian plus true Hakka — is exactly what our Brantford kitchen was built around.
Try Hakka food in Brantford
We’re at 46 Dalhousie St, open daily 11:15 am - 10:00 pm. Order online for delivery or pickup, browse the full menu, or dine in — the wok is waiting.
