A Chindian lunch

I don't normally use the phrase "Chindian" (i.e. a mixture of Chinese and Indian) and indeed, I'd never heard of it till a few years ago. But it seems appropriate to describe today's made-at-home lunch (not to be confused with a homecooked lunch), which consists of:

• basmati rice
• mushroom achari out of an instant pack (thank you, Mustafa)
  
• a fried egg
  

If I wanted to be really Chinese about it, the fried egg would be sunny-side up (instead of over-easy, which is how I like it) and sprinkled with soya sauce.

Speaking of Chindian meals, has anyone tried the several-months-old Indian Wok at Siglap? It claims to be some blend of Chinese and Indian cuisine, though from the outside the decor looks more heavily Indian than anything. Part of me wants to give it a shot, another part of me shies away from what seems to be yet another variety of "fusion cusine" ...

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