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At Indo-Chen, dishes including Chop Suey, Chow Mein, and Vegetable Manchurian bring the rich history of the cuisine to life. Our menu saves an important place for more traditional Indian dishes including Butter Chicken, a family-style Biryani Pot, and Palak Paneer for the many loyal fans of London Curry House, the predecessor of Indochen.
All dishes are served accompanied by a sharing spoon, encouraging sharing and a communal atmosphere. Guests may top off their meal with Indochen’s signature Barrel-Aged Manhattan or a cocktail made using our extensive library of liquors, a glass of wine from our selection of over 100 varietals or an ice cold beer from our draft list.
Ram Thapa’s passion for cooking was born in his grandmother’s Nepali kitchen, where he cut fresh vegetables and peeled vibrant fruits alongside her. Chef began his more than 20-year career as a kitchen helper at Yak & Yati Hotel in Kathmandu, Nepal. It was in these formative years that he was exposed to Indo-Chinese cuisine and his love affair with its food began.
His career took him around the world, cooking for international hospitality partners including Carnival Cruise USA, National Hotel Dubai and the Shangril-La Hotel. Prior to helming the kitchens at London Curry House and Indochen, Chef Ram was Executive Chef at Masala Indian Cuisine in McLean and opened Urban Tandoor Indian Restaurant in Virginia’s Ballston neighborhood.
While at Urban Tandoor, Chef felt the pull to open his own restaurant and, after partnering with longtime friends Kumar KC, Hari Lama and Ashok Tamang, he took over London Curry House from the previous ownership in 2018.
All the while, Chef’s first love in cooking- Indo-Chinese cuisine- remained steadfast. In 2020, the team returned to chef’s true passion, transforming London Curry House into Indochen, exposing guests to the unique history and flavors of Indo-Chinese food.