Indian Chinese: It is a Cuisine in Its Own Right

Indian Chinese cuisine is a popular and distinct style of food that combines Chinese and Indian flavors and cooking techniques. It has evolved over the years, with its own unique characteristics and regional variations.

The history of Indian Chinese food dates back to the late 18th century when Chinese immigrants began settling in Kolkata, formerly known as Calcutta. These immigrants were mostly Hakka people from the Guangdong province in southern China. They brought with them their culinary traditions and introduced them to the local Indian population.

At first, the Chinese food served in Kolkata was mostly limited to the small Chinese community. However, as the Indian palate became more receptive to new flavors, Chinese food gained popularity and began to be adapted to suit local tastes.

In the early 20th century, the popularity of Chinese food in Kolkata grew, and many Chinese restaurants and food stalls began to spring up in the city. These restaurants began to serve a modified version of Chinese food that included Indian spices and ingredients. This fusion cuisine was an instant hit among the locals and soon spread to other parts of India.

Why is Indian Chinese Food a Cuisine in its own right?

Indian Chinese cuisine is unique in many ways and has distinct characteristics that set it apart from traditional Chinese cuisine. Here are a few reasons why Indian Chinese food is considered a cuisine in its own right:

Unique flavor profile: Indian Chinese cuisine combines the flavors of Chinese and Indian cooking, resulting in a unique flavor profile that is not found in traditional Chinese cuisine. Indian Chinese food is typically spicy, sweet, and sour, with a blend of Indian spices and Chinese sauces.

Regional variations: Indian Chinese cuisine has regional variations, with each region having its own take on the cuisine. For example, in Kolkata, Chinese food is heavily influenced by Hakka cuisine, while in Mumbai, it is more influenced by Szechwan cuisine.

Popular dishes: Indian Chinese cuisine has several popular dishes that are not found in traditional Chinese cuisine, such as Gobi Manchurian and Chilly Chicken. These dishes have become staples of Indian Chinese cuisine and are often served in Chinese restaurants across India.

Cultural significance: Indian Chinese cuisine has become an integral part of the Indian culinary landscape and has significant cultural significance. It is often served at weddings, parties, and other special occasions.

There is a Kali temple in Kolkata Chinatown that serves Noodles as Prasad.

Indian Chinese cuisine has a rich history and has evolved into a cuisine of its own. It is a unique blend of Chinese and Indian flavors and has distinct characteristics that set it apart from traditional Chinese cuisine. Indian Chinese cuisine has become an integral part of the Indian culinary landscape and is enjoyed by millions of people around the world.

It’s high time that we promote this cuisine Globally and hopefully open a few restaurants in China.