Indo-Chinese (aka Desi-Chinese) cuisine has originated from the Hakka Chinese of Kolkata, the only city that has its own Chinatown. However, many dishes of modern Indian Chinese cuisine bear little resemblance to traditional Chinese cuisine.
Foods tend to be flavored with spices such as cumin, coriander seeds, tumeric. chile, ginger, garlic, sesame seeds, dry red chilis, black peppercorns and yogurt are frequently used in dishes. Dishes look like familiar Chinese dishes but with the incorporation of a lot of Indian flavors and spices.
Nanking offers a Lunch Buffet for $12.99 per person on the weekends, which is a great bargain. They also have their regular menu available as well, which has a slightly larger offerings of Indo-Chinese dishes, as well as traditional Northern Indian cuisine and Nepalese dishes.
Buffet is has solid dishes that are aggressively seasoned with spices as well as salt, on occasion. It’s a shame Wok N Tandoor is no longer in business. I actually found their Indo-Chinese dishes to be more on point with preparation and flavors.