Chinese and Continental Dishes at Hotel The Rivanta: A Guide to the Lighter Side of the Menu
Not every meal on a trip needs to be a heavy North Indian curry. Sometimes you want something with a bit more punch, garlic, chilli, that slightly charred wok flavor that Indian Chinese food does so well. Hotel The Rivanta’s Chinese and continental selection exists for exactly those moments, and it’s built with the same attention as the rest of the menu rather than feeling like an afterthought tacked onto a primarily Indian restaurant chinese food hotel zirakpur.
Located on Patiala Highway near Lohgarh Chowk Lights in Zirakpur, less than ten minutes from Chandigarh Airport, the hotel’s kitchen treats its Chinese and continental dishes as a genuine part of the menu, not filler for guests who don’t want Indian food that day.
Why Indo-chinese food hotel zirakpur Deserves Its Own Attention
Indo-Chinese cooking has its own identity, distinct from both traditional Chinese cuisine and North Indian food, built around high heat wok cooking, garlic, ginger, soy sauce and a good amount of green chilli. Done well, it should taste bold and slightly smoky from the wok. Done badly, it ends up bland or overly sweet, which is honestly the more common outcome at smaller hotel kitchens that treat it as a secondary menu.
The Rivanta’s kitchen doesn’t seem to take that shortcut. The Chinese dishes here are cooked with the same care as the North Indian curries, which matters if you’re the kind of traveler who actually cares about getting a proper plate of noodles rather than a watered down version of one.
Hakka Noodles Done the Way They Should Be
Hakka noodles are probably the most ordered dish in this section of the menu, and for good reason. Stir fried with vegetables and the right balance of soy and chilli, they carry that slightly smoky wok flavor that separates a decent plate of noodles from a forgettable one. It’s a dish that works equally well as a light dinner on its own or as a side alongside one of the other Chinese options.
Veg Manchurian for Something With a Bit More Bite
Veg Manchurian brings crisp fried vegetable balls tossed in a tangy, slightly spicy sauce, and it tends to be a favorite among guests who want something with more texture and punch than a plain curry. It works well as a starter before a main course, or as a standalone dish for anyone who wants something lighter but still full of flavor.
Chilli Paneer for Guests Who Want Indian Flavors With a Twist
Chilli Paneer sits somewhere between Indian and Chinese, soft paneer cubes tossed in a spicy, garlicky sauce with capsicum and onion. It’s a dish that consistently works well for guests who enjoy Indian ingredients but want something outside the usual curry format. For vegetarian travelers specifically, it’s often one of the more satisfying options on the entire menu, Indian or Chinese.
Fried Rice as the Reliable Pairing
Fried rice rounds out the Chinese selection, and it does exactly what good fried rice should, complement the other dishes without overpowering them. Paired with chilli paneer or veg manchurian, it makes for a full, satisfying meal that doesn’t feel repetitive even if you’re staying multiple nights and mixing between the North Indian and Chinese menus.
The Chinese and Continental Lineup at a Glance
| Dish | What to Expect |
|---|---|
| Hakka Noodles | Stir fried noodles with vegetables, soy and chilli, cooked with a proper wok char |
| Veg Manchurian | Crisp fried vegetable balls tossed in a tangy, spicy sauce |
| Chilli Paneer | Soft paneer cubes in a spicy garlic sauce with capsicum and onion |
| Fried Rice | A reliable pairing dish, light and well balanced alongside the mains |
Why This Menu Section Matters More Than It Sounds
For business travelers on a multi day stay, having a genuinely good Chinese option means not feeling stuck eating the same curry every evening. For families with kids who might not enjoy North Indian spices, hakka noodles or fried rice tend to be an easier sell than dal makhani or shahi paneer. And for guests simply craving something different after a couple of Indian meals, this section of the menu covers that without needing to leave the hotel at all.
It’s a small thing, but a hotel that gets its secondary cuisine right, not just its main specialty, tends to be one that pays attention across the board, not just where it’s easiest to look good.
Available Through In-Room Dining Too
Guests staying at the hotel don’t need to head to the restaurant to enjoy these dishes. The full Chinese and continental selection is available through 24/7 in-room dining, so a plate of hakka noodles or chilli paneer can be ordered whenever you’re actually hungry, whether that’s after a late meeting or a lazy evening in. You can look through the full menu with complete pricing before deciding what to order.
A Kitchen Tested by Local Diners Too
Since the restaurant also serves walk in guests from Zirakpur, Panchkula and Chandigarh who aren’t staying at the hotel, the Chinese menu has been tried by a fairly wide audience beyond just hotel guests passing through once. Locals who could easily choose a dedicated Chinese restaurant elsewhere still come here, which says something about how the dishes actually hold up against more specialized competition.
For guests planning a larger gathering that includes a mix of Indian and Chinese food, the hotel’s catering division, Food n Art, also handles bulk orders and outdoor catering across the Tricity region. Details are available on the catering and events page.
What Guests Say
The Rivanta holds a 4.7 out of 5 rating on Justdial, and while most feedback centers on the North Indian dishes, guests who’ve tried the Chinese menu often mention the hakka noodles and chilli paneer specifically as being better than expected for a hotel kitchen, rather than the generic, overly sweet version served at a lot of smaller properties.
A Few Tips Before You Order
If you want a full meal from this section, pairing chilli paneer or veg manchurian with fried rice tends to work best rather than ordering noodles and rice together, which can feel repetitive. If you prefer things milder, hakka noodles are generally a safer bet than chilli paneer, which carries more heat. And if you’re ordering for a group with mixed preferences, a combination of one Chinese dish alongside a North Indian curry from the main menu usually covers everyone’s taste without much difficulty.
Frequently Asked Questions
What Chinese dishes are available at Hotel The Rivanta?
The menu includes hakka noodles, veg manchurian, chilli paneer and fried rice, all prepared fresh in the hotel’s in-house kitchen.
Is the Chinese menu vegetarian?
Yes, the Chinese and continental section at The Rivanta is entirely vegetarian.
Can I order Chinese food to my room?
Yes, the full Chinese and continental selection is available through the hotel’s 24/7 in-room dining service.
Which Chinese dish is the spiciest?
Chilli paneer tends to carry the most heat among the Chinese options, while hakka noodles and fried rice are generally milder.
Can Chinese food be part of a catering order for an event?
Yes, the hotel’s catering division, Food n Art, can include Chinese dishes as part of bulk orders or outdoor catering for events across the Tricity region.
Try It Yourself
If you’re in the mood for something outside the usual North Indian spread, Hotel The Rivanta’s Chinese and continental menu is worth trying, whether you’re staying at the hotel or stopping by for a meal. Check the full menu here, or if you’d like to book a room along with your meal, reserve your stay here. For catering or bulk order enquiries, call 90508-33313 or write in at bookings@hoteltherivanta.com.
