Indo-Chinese cuisine

Indo-Chinese cuisine is a unique fusion of Indian and Chinese culinary traditions. This hybrid cuisine originated from the Chinese community that lived in Kolkata, India and has now become a significant part of mainstream Indian cuisine.

History

The history of Indo-Chinese cuisine dates back to the late 18th century when a small Chinese community migrated to Kolkata. These immigrants brought their culinary traditions with them, which gradually blended with the local Indian cuisine, resulting in the birth of Indo-Chinese cuisine.

Characteristics

Indo-Chinese cuisine is characterized by a combination of Indian spices and Chinese cooking techniques. The dishes are often spicy, with a heavy use of chili, garlic, and ginger. The cuisine also makes extensive use of sauces such as soy sauce and oyster sauce.

Popular Dishes

Some of the most popular Indo-Chinese dishes include Chilli chicken, Hakka noodles, Manchurian, and Schezwan dishes. These dishes are commonly found in Indian restaurants and street food stalls.

Influence and Spread

The influence of Indo-Chinese cuisine has spread beyond the borders of India. It is now popular in many parts of the world, including the United States, Canada, and the United Kingdom, where it is often served in Indian restaurants.

See Also

• Indian cuisine
• Chinese cuisine
• Fusion cuisine

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