Chinese In Indian Style
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Chilli Chicken, Chowmein, Fried Rice with Manchurian, the list goes on… And as our mouth waters, we wonder: are these scrumptious creations Chinese or Indian? Truth be told, this newfangled cuisine coined as Indian Chinese actually exists. It’s true, it’s even featured on Wikipedia. But contrary to popular belief, it isn’t all that trendy. Desi Chinese actually dates back to a few hundred years ago created by the small Chinese community from the Hakka region that settled in Kolkata in the late 19th century. And before you knew it, this version of “Chinese” food had tickled the taste buds of people all over India adopting it in their own way, from Chinese Bhel Puri to Chinese Idli, spring rolls in canteens to momos on the streets.
So what really is Indian Chinese? Simply put, it is the Indian adaptation of Chinese cooking techniques and seasonings with a unique tadka. It’s aimed at pleasing our desi palate, with a larger offering of vegetarian dishes of course. Yes, Chinese food is the most popular foreign cuisine in India surpassing Italian or Thai. This is why a majority of restaurants dedicate a section of their menu to Chinese food. And this is not just the case in India. People across the world, especially in Malaysia, Singapore and North America, surprisingly relish this cuisine to no end (and who can blame them?). Indian Chinese vs Authentic Chinese
The fusion version of Chinese food bears little resemblance to the authentic cuisine of China. Similar to how Indian food varies from one region to the next, Chinese food is diversified as well. While Cantonese cuisine is sweet, Sichuan is spicy and Shangdong is crispy and tangy. The Chinese use ingredients like chow sum, bok choy, watercress, Sichuan pepper, ma po tofu and more in their food. Whereas capsicum, cabbage, carrots, baby corn, black pepper corn, vinegar and soya sauce are used in Indian Chinese food doused with sauces like Oyster, Szechwan, Black Bean, Hoisin, Sweet and Sour and the like. The most common culinary styles in Indian Chinese include Szechwan which is a fiery red sauce and Manchurian which is a sweet and salty brown sauce. And with its fiery flavours, Indian Chinese cuisine is now taking the world by storm.
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