If you have spent any time working in Hsinchu's Science Park, you know the search. You walk past the usual noodle shops and breakfast cafes, you eat well — Taiwan's street food is genuinely world-class — but there comes a moment when you need dal. Or a proper biryani. Or butter chicken that hasn't been adjusted to be milder, sweeter, more manageable.
This is a guide for that moment. Specifically, it is about what makes a real North Indian kitchen different from the generic 'curry restaurant' category, and why it matters where the chef trained.
What sets Bhabhi apart from other options
Most Indian restaurants in smaller Taiwanese cities are cooking to a local palate — the spice is dialled back, the sauces are lighter, the bread is softer than it should be. This is not a criticism. It is a commercial reality. But for people who grew up eating real North Indian food, the compromise is immediately apparent.
Bhabhi was set up differently. Our chef trained in five-star hotel kitchens across India and Southeast Asia — environments where technique is non-negotiable and shortcuts show up immediately in the food. When he opened in Hsinchu, he cooked the same food he had always cooked: authentic dal makhani simmered low and slow, biryani layered and sealed before it finishes in the oven, masala ground fresh each morning.
The food is not adapted for the market. The market, it turned out, was waiting for food like this.
Where we are and how to find us
We are in Hsinchu City, a short drive or taxi ride from the main Science Park gates, from the TSMC campus, and from Hsinchu Train Station. The exact address is provided at reservation confirmation — message us on WhatsApp or use the contact form on this site.
What to order on your first visit
- Dal Makhani — Bhabhi's most celebrated dish, simmered low and slow
- Butter Chicken — the definitive version, made with Kashmiri chilli for colour
- Lamb Biryani — layered, sealed, finished in the oven
- Garlic Naan — baked in our tandoor, served hot
- Lassi — sweet or salted, made fresh
We are open Tuesday through Sunday, lunch and dinner. Walk-ins are welcome, but reservations are recommended for weekend evenings and the fortnightly buffet dinner.
