Step into the classy wood-panelled interiors of Chinapolis, which has been done up in traditional Chinese colours of black and deep red with a hint of muted gold here and there, accessorised with elegant chandeliers, damask covered tables sparkling with imported china, and (high-pitched) Chinese folk music playing in the background. 'Chinapolis’ menu has special hand-picked spices, ingredients and dishes from the provincial cuisines of Sichuan, Hunan, Cantonese, Shanghai and Shandong, Sichuan style, which uses a lot of dry red chillies, is very spicy. The popular ‘Kung Pao chicken’ is an example. Shanghai style – ‘Spare Ribs’, is a typical dish – is less spicy and is a bit on the sweeter side. Hunan cooking involves a lot of green chillies and is slightly orange in colour because of red food colouring. Cantonese cooking is more about stir-frying while Shangdong cuisine is more about steaming and roasting, Suitable to the Indian palate. The A la carte restaurant has special handpicked spices, provincial cuisines like Kung Pao Chicken, Spare Ribs, dimsums, Spicy prawn and Coriander Hargau, Lamb Kothe, Steamed Canton Suimai including all vegetables. Few interesting desserts items such as ‘Coconut and jaggery rolls’, lychee ice-cream and the ever popular ‘Date pancake with ice-cream’ Eat and enjoy, it is simply fun to dine at Chinapolis.