Indo-Chinese Recipes

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Everything about Indo-Chinese Recipes :

Indo Chinese cuisine is the adaptation of Chinese seasoning and cooking according to Indian tastes. The cuisine originated from the small Chinese community that lived in Kolkata for over a century. Most of these people are of Cantonese origin; however, the dishes of modern Indian Chinese cuisine, such as Chicken Manchurian, bear little resemblance to traditional Chinese cuisine.Indo Chinese recipes are immensely popular with Indians and have rapidly spread in major Indian metropolitan cities like Bangalore, Mumbai, New Delhi, Chennai and Hyderabad. It is also popular in Goa, where Chinese and Tibetan populations are at large numbers. Indian Chinese has followed the mainstream Indian expatriate community as they have spread across the world, providing with a taste of authentic Indian Chinese.Most of these immigrants were Cantonese and Hakka. China town in India still boasts a number of Chinese restaurants specializing in Hakka cuisine and Indo Chinese variantsSoups like Manchow soup and sweet corn soup, again available in vegetarian and meat form, are commonly available, as are starters such as chicken lollipops, spring rolls and wontons.Staple base options for an Indian Chinese meal include chicken, shrimp or vegetable variants of Hakka or Szechwan/Sichuan noodles, popularly referred to as chow mein; and regular or Fried Noodles, Szechwan/Sichuan fried rice. Chicken Manchurian, American chop suey and sweet and sour dishes can be found at many restaurants.Paneer (Indian cottage cheese) turned into Sichuan paneer with Chinese spices. Chicken curry was substituted with chili chicken. Pepper chicken reminded people of south Indian style fried chicken. Non-vegetarian pakoras (batter fried dumplings) chicken or lamb or prawn Manchurian, dry or gravy. And since there′s usually at least one vegetarian in an Indian family Manchurian sauce was poured over gobi (cauliflower). To some, Gobi Manchurian is the outer limit of Indian-Chinese food friendship.But it′s the ingredients that distinguish Indian Chinese food from real Chinese food.