The result is a distinct “desi-Chinese” cuisine: familiar Chinese-style dishes (noodles, fried rice, dumplings, stir-fries) but with a heavier dose of garlic, ginger, chili, soy, vinegar — and often a spicier, tangier, more Brooklyn Thai Indo Chinese takeout aromatic flavor profile than typical Chinese food.
When “Thai” is also invoked — "Thai-Chinese" or “Thai/Indo-Chinese” — the menu expands further to include dishes inspired by Thai cuisine: curries, Thai stir-fries, Thai-style noodle dishes, perhaps Thai soups — in addition to the Indo-Chinese staples. Thai cooking typically leans on aromatic herbs, coconut milk, curries, and balances sweet, sour, spicy and savory flavours.
Hence, a “Brooklyn Thai Indo Chinese takeout” implies a takeout restaurant (or delivery/take-out service) probably located in a place like Brooklyn, New York — or styled after that vibe — offering a menu that mixes two related fusion traditions: the Indo-Chinese (Indian + Chinese fusion) and Thai-Chinese/Thai fusion dishes.
Fusion of familiarity and novelty: For diners who enjoy Chinese or Asian-style cooking but prefer Indian-style spices and richer flavors (spicy, tangy, garlicky), Indo-Chinese offers a “best of both worlds.”