Indian Food Restaurant Hualien City | Indian Cuisine Taiwan

Mahi, born and brought in Taiwan, went to pursue her higher studies in New Zealand where the duo met and fell in love.

Their vision was to create an ambient restaurant where the diners left their worries out the door to enjoy a delicious meal inside.

Prior to this, Mandi and Mahi were managing/ were a part of one of Taipei’s oldest Indian restaurant, Tandoor belonging to their father.

One a breezy summer’s afternoon, they traveled to the picturesque Haulien to realize that it was the perfect place for their dream project to be launched.
Hualien, with it own own rich heritage couldn’t have been a better choice for them to present their own heritage and share the second generation’s journey.

After a decade of experience in the top restaurants of New Zealand and countless discussions, The couple decided to bring that vision to the forefront against the stunning backdrop of Taroko Gorge. Mahi and Mandi’s is a collective effort on their part to present to you the very best of their respective diverse backgrounds right here in the heart of Ji’an, Hualien.

Why choose Our Restaurant

Our main dream is to bring a subsidiary approach to customary Indian cuisine and to become your go-to spot for lunch, dinner or a late snack. Every period you dine in the tune of us, we will be there to unmovable any questions and to present you taking into account the best dining experience realizable.

Bhajji

Bhajji (or Pakoras) are crispy deep fried dollops of spicy chickpea use foul language served subsequent to spicy condiments called chutney. Onion bhajji features thinly sliced onions that have been added to the chickpea swearing and as well as deep fried to crispy perfection.

Samosa

Another popular Indian street food is the samosa. Samosas contain a small amount of spicy potato or meat filling that are subsequently wrapped in dough and deep fried until crispy and flaky.

Naan

Naan is one of the most popular Indian flatbreads. To make a naan, wheat flour dough is prepared either by allowing it to rise using yeast, or by the helper of yogurt to the dough. That dough is later rolled into flatbreads and cooked in an Indian oven, called a tandoor.