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Indian Chinese cuisine is the
adaptation of
Chinese seasoning and cooking techniques to
Indian tastes through a larger offering of vegetarian dishes. The Indian Chinese cuisine is said to have been developed by the small
Chinese community that has lived in
Kolkata (formerly
Calcutta) for over a century.
Today,
Chinese food is an integral part of the Indian culinary scene. It is also enjoyed by Indian and Chinese communities in
Malaysia,
Singapore and
North America.
The cuisine is believed to have originated from the
Chinese of Calcutta and Chinese food is still popular there. At present, the
Chinese population in Calcutta stands at approximately 2,
000.[2] Most of these people are of
Hakka origin; however, the dishes of modern Indian Chinese cuisine, such as
Chicken Manchurian, bear little resemblance to traditional
Chinese cuisine.[3]
People of
Chinese origin mostly live in
India's only
Chinatown located around Tereti
Bazar and
Bowbazar area which has since been relocated to
Tangra, Calcutta. Most of these immigrants were Hakka. Chinatown in India still boasts a number of
Chinese restaurants specialising in
Hakka cuisine and
Indian Chinese variants.
Foods tend to be flavoured with spices such as cumin, coriander seeds, and turmeric, which with a few regional exceptions, such as
Xinjiang, are traditionally not associated with much of Chinese cuisine.
Hot chilli, ginger, garlic, sesame seeds, dry red chilis, black pepper corns and yogurt are also frequently used in dishes.[4] This makes Indian Chinese food similar in taste to many ethnic dishes in
Southeast Asian countries such as Singapore and Malaysia, which have strong Chinese and Indian cultural influences.
Non-staple dishes are by default served with generous helpings of gravy, although they can also be ordered "dry" or "without gravy".
Culinary styles often seen in Indian Chinese fare include chilli (implying hot and batter-fried), Manchurian (implying a sweet and salty brown sauce), and
Szechwan (implying a spicy red sauce). These correspond only loosely, if at all, with authentic Chinese food preparation.
Soups like
Manchow soup and sweet corn soup, again available in vegetarian and meat form, are commonly available, as are starters such as chicken lollipops, spring rolls and wontons (momos).
Staple base options for an Indian Chinese meal include chicken, shrimp or vegetable variants of Hakka or Szechwan noodles popularly referred to as chow mein; and regular or Szechwan fried rice.
American chop suey and sweet and sour dishes can be found at many restaurants. Some
South Indian restaurants have also come up with spring rolls and Szechwan dosas.
Street food of India is very much popular among
Indians and most of the people in India would like to eat the street food atleast once or twice a week and mostly during weekends when people are on picnic.
- published: 21 Nov 2015
- views: 5094