When the server brings out your enormous plate of Hakka noodles at Taj, you might expect him to offer you a plastic bib, start singing “ZIGGY PIGGY!” and put a photo of you on the wall if you manage to clean your plate. A staple of Indo-Chinese cuisine, Hakka noodles are like Chinese chow mein noodles with veggies, savory Indian spices, garlic and ginger, but you can easily fill up on Taj’s version without putting much of a dent into the monstrous portion in front of you. On my recent visit, even after sharing a few bites with everyone at a table of four, there was still enough to split leftovers into two lunch portions. And it was just as delicious — buttery, spicy, garlicky — the next day.
