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Indo-Chinese cuisine is a fusion cuisine that combines Chinese cooking techniques and ingredients with Indian spices and flavours. It originated in the 19th century when Chinese immigrants settled in Kolkata (formerly Calcutta) and started to adapt their cuisine to the Indian palate. Over time, Indo-Chinese cuisine has become popular throughout India and has even spread to other parts of the world.
Indo-Chinese cuisine is characterized by its bold and spicy flavours, as well as its use of ingredients such as soy sauce, vinegar, ginger, garlic, and chilli peppers. Popular dishes include Chilli Paneer, Hakka Noodles, Manchurian, and Schezwan Fried Rice. These dishes are often served with rice or noodles and are typically prepared by stir-frying, deep-frying, or steaming.
One of the unique aspects of Indo-Chinese cuisine is its ability to cater to both vegetarian and non-vegetarian tastes.
Many of the popular dishes have vegetarian versions that use paneer (Indian cottage cheese) or vegetables as a substitute for meat. Indo-Chinese cuisine has also influenced other cuisines in India, such as street food, and has become an integral part of the country’s culinary landscape.
Overall, Indo-Chinese cuisine is a delicious and exciting fusion cuisine that showcases the creativity and adaptability of Indian cuisine.