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Annapoorna distinguishes itself from Irvine's other Indian restaurants by its Indo-Chinese dishes. These are adaptations akin to orange chicken and broccoli beef-dishes repatriated to fit the palates of the people eating them, but unlike what P.F. Chang's has done to Americanize Chinese food, you'll actually want to eat them. Imagine the typical cornstarch-thickened sauces but made extra garlicky and acidic, fried rice that's permeated with aromatics, and something called "chilli chicken." This is food as intensely spiced as it is spicy.