Indian Chinese cuisine: Difference between revisions
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Latest revision as of 11:54, 18 February 2025
Indian Chinese cuisine is a unique fusion of Indian and Chinese culinary traditions. It is widely popular in India, and has also gained recognition in other parts of the world. The cuisine is characterized by its bold flavors, with heavy use of spices, seasonings, and sauces.
History[edit]
Indian Chinese cuisine originated from the Chinese community that settled in Kolkata, India in the late 18th century. The cuisine evolved over time as Chinese dishes were adapted to suit Indian palates, incorporating local ingredients and spices.
Characteristics[edit]
Indian Chinese cuisine is known for its bold and spicy flavors. It often includes ingredients like garlic, ginger, and green chilies, and is typically cooked using techniques like stir frying, steaming, and deep frying. Some of the most popular dishes in this cuisine include Chilli chicken, Hakka noodles, and Manchurian.
Influence and popularity[edit]
Indian Chinese cuisine has had a significant influence on the food culture in India. It is widely available in restaurants and street food stalls across the country. The cuisine has also gained popularity in other parts of the world, particularly in countries with a large Indian diaspora.
See also[edit]
References[edit]
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