From Wikipedia, the free encyclopedia

This article is part of the series: Chinese cuisine
History History of Chinese cuisine
Eight Great Traditions Anhui (Hui) Cantonese (Yue) Fujian (Min) Hunan (Xiang) Jiangsu (Su or Yang) Shandong (Lu) Szechuan (Chuan) Zhejiang (Zhe)
Others Beijing Imperial Aristocrat Liao (Liaoning) Jin (Tianjin) Chinese Buddhist Chiuchow E (Hubei) Gan (Jiangxi) Hainan cuisine Hakka Jin (Shanxi) Hong Kong Huaiyang Chinese Islamic Northeast Qian (Guizhou) Qin (Shaaxi) Shanghai Macanese Taiwanese Yu (Henan) Yunnan
Overseas Chinese American Chinese British Chinese Burmese Chinese Canadian Chinese Caribbean Chinese Chifa (Perú) Filipino Chinese French Chinese German Chinese Indian Chinese Indonesian Chinese Japanese Chinese Korean Chinese Malaysian Chinese Peranakan Singaporean Chinese Thai Chinese
[edit]

Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to South Asian tastes. It is widespread in certain localities in India, and is also enjoyed by Indian and Chinese communities in Malaysia, Singapore and North America.

Contents 1 Origins 2 Features 3 Ingredients 4 Dishes 4.1 Appetizers 4.2 Rice and noodles 4.3 Popular entrees 4.4 Dessert options 5 Availability 6 See also 7 References

The cuisine is believed to have originated with the Chinese of Calcutta and Chinese food is still popular there. At one time there were over 20,000 people of Chinese origin in Tangra, Calcutta. Most of these immigrants were ethnically Hakka. The only Chinatown in India is located in an area of Tangra which still boasts a number of Chinese restaurants specializing in Hakka cuisine and Indian Chinese variants.

Foods tend to be flavoured with spices not traditionally associated with Chinese cuisine, such as cumin, coriander, and tumeric. Hot chili, ginger, garlic and yogurt are also frequently used in dishes [1]. 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 chili (implying hot and batter-fried), Manchurian (implying a sweet and salty brown sauce), and Szechwan (Sichuan, implying a spicy red sauce). These correspond loosely, if at all, with authentic Chinese food preparation.

Scallions and soy sauce are used in plenty to add a "Chinese touch" to the food. Beef and pork, taboo to Hindus and Muslims respectively, are rarely served [2]. As a result, non-vegetarian dishes are left with chicken, mutton, fish and prawns, of which chicken is the most widely available option. Also, primary ingredients not often seen in authentic Chinese cuisine, such as Paneer, cauliflower, and potato, are used in Indian Chinese cooking, mainly to cater to the proportionately large population of vegetarians in India.

Soups like Manchow soup and sweet corn soup, again available in vegetarian and non-vegetarian form, are commonly available, as are starters such as chicken lollipops and spring rolls.

Staple base options for an Indian Chinese meal include chicken, shrimp or vegetable variants of Hakka or Sichuan noodles popularly referred to as chow mein; and regular or Sichuan 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 roll and szechwan dosas.

Ubiquitous main course entrees include:

• Chili Chicken/Prawn/Fish/Mutton/Vegetables/Paneer
• Garlic Chicken/Prawn/Fish/Mutton/Vegetables/Paneer
• Szechwan Chicken/Prawn/Fish/Mutton/Vegetables/Paneer
• Ginger Chicken/Prawn/Fish/Mutton/Vegetables/Paneer
• Manchurian Chicken/Prawn/Fish/Mutton/Vegetables/Paneer
• Hong Kong Chicken

Often the nomenclature is such that the main ingredient is mentioned first, followed by the entree style such as "Chicken Chilli" etc.

Indian Chinese dessert options include ice cream on honey-fried noodles or date pancakes.

Indian Chinese food is readily available in major metropolitan areas of India such as Mumbai, Chennai, Hyderabad, Delhi, Kolkata and Bangalore. It is also available in a number of towns and on dhabas (roadside stalls) adjacent to major Indian roads and highways. Many restaurants have a Chinese section in their menus, and some are even dedicated to serving Indian Chinese food. It can also be found in the mobile kitchen carts that ply the streets of cities, prepared in woks over a portable gas burner. Manchurian sauce, Szechwan sauce, soy sauce and Hakka noodles are available in many stores in Indian cities. Many overseas Indian restaurants in the West and the Middle East also cater to the overseas Indians' nostalgic taste for Indian Chinese food [3], known as Desi Chinese food. The cuisine is also branching out into the mainstream in major metropolitan areas of North America such as Chicago, New York, San Francisco, Seattle, Dallas, Houston, Toronto, and Atlanta.

• Chinese of Calcutta

• The Hindu Business Line: The Chinese factor
• Wok that way