Meaning ‘joyful commotion’ Hungamaa brings a celebration of authentic Indian street food, traditional heritage recipes, and the bold, fiery zest of Indo-Chinese fusion

Founded by Amey and Vipul intent on moving away from the standard “curry house” tropes to offer a “curated journey through India’s urban food culture.”

Specialists in the unique fusion of Indian spices and Chinese wok-cooking originated in Kolkata’s Chinatown.

Recommended dishes: Gobi Manchurian, Chicken 65, Railway Lamb – a slow-cooked tribute to the colonial era, and their Lamb Shank Rogan Josh “masterpiece” simmered in a rich, aromatic gravy, Pani Puri and Samosa Chaat.

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