Indian Chinese cuisine

Indian Chinese cuisine, also known as Sino-Ludhiana Cuisine, is the adaptation of seasoning and cooking techniques to Indian tastes. It is said to have been developed by the tiny Chinese community that has lived in Kolkata for over a century. Immensely popular with Indians, it is widespread in major Indian metropolitan cites such as Mumbai, New Delhi and most importantly Kolkata; and is also enjoyed by Indian and Chinese communities in Malaysia, Singapore and North America. Indeed, in a curious twist, Indian Chinese has followed the mainstream Indian expatriate community as they have spread across the world, providing expatriate Indians with a taste of authentic Indian Chinese.

Origins

The cuisine is believed to have originated with the Chinese of Calcutta and is still popular there. At present, the Chinese population in Calcutta constitute about odd 20,000. People of Chinese origin mostly live in India's only chinatown located around Tereti Bazar and Bowbazar area which has since been relocated to Tangra, Calcutta. Most of these immigrants were Cantonese and Hakka. in India still boasts a number of Chinese restaurants specializing in Hakka cuisine and Indian Chinese variants.

Features

Foods tend to be flavoured with spices such as cumin, coriander, and turmeric, which are traditionally not associated with genuine Chinese cuisine. Hot , ginger, garlic and yoghurt are also frequently used in dishes. This makes Indian Chinese food similar in taste to many ethnic dishes in Southeast Asian countries such as Singapore and Malaysia, which have strong Chinese and cultural influences.

Non- dishes are by default served with generous helpings of gravy, although they can also be ordered "dry" or "without gravy". Culinary styles often seen in Indian Chinese fare include chilli , Manchurian , and Szechwan . These correspond loosely, if at all, with authentic Chinese food preparation.

Ingredients

Scallions and soy sauce are used in plenty to add a "Chinese touch" to the food. Beef and pork, taboo to Hindus and Muslims respectively, are rarely served. As a result, non-vegetarian dishes are left with chicken, mutton, fish and prawns, of which chicken is the most widely available option. Also, primary ingredients not often seen in authentic Chinese cuisine, such as ''paneer'', is used in Indian Chinese cooking, mainly to cater to the proportionately large population of vegetarians in India. is used in generous quantities to give the food "authentic Chinese" flavour. It is considered the salt of Chinese cooking by many Indian Chinese chefs.

Dishes

Appetizers

Soups like Manchow soup and , again available in vegetarian and meat form, are commonly available, as are starters such as chicken lollipops, spring rolls and wontons.

Rice and noodles

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 Szechwan/Sichuan fried rice. chop suey and sweet and sour dishes can be found at many restaurants. Some South Indian restaurants have also come up with spring rolls and Szechwan dosas.

Popular Entrees

Ubiquitous main course entrees include:

* Chilli Chicken/Prawn/Fish/Mutton/Beef/Vegetables/Paneer
* Garlic Chicken/Prawn/Fish/Mutton/Vegetables/Paneer
* Szechwan Chicken/Prawn/Fish/Mutton/Vegetables/Paneer
* Ginger Chicken/Prawn/Fish/Mutton/Vegetables/Paneer
* Manchurian Chicken/Prawn/Fish/Mutton/Vegetable/Paneer/
* Hong Kong Chicken
* Lemon Chicken/Prawn/Fish
* Hunan Chicken
* Sweet and Sour Chicken

* Mostly from the Nepalis
*Gobi Manchurian A very popular dish combining scallion, ginger, hot pepper, soy sauce, together with cauliflower

Often the nomenclature is such that the main ingredient is mentioned first, followed by the entree style such as "Chicken Chilli" .

Desserts

Indian Chinese dessert options include ice cream on honey-fried noodles or pancakes.

Availability

Indian Chinese food is readily available in major metropolitan areas of India such as Mumbai, Chennai, , Delhi, Kolkata and Bangalore, Ahmedabad. It is also available in a number of towns and on dhabas adjacent to major Indian roads and highways. Many restaurants have a Chinese section in their menus, and some are even dedicated to serving Indian Chinese food. It can also be found in the mobile kitchen carts that ply the streets of cities, prepared in woks over a portable burner. Manchurian sauce, Szechwan sauce, soy sauce and Hakka noodles are available in many stores in cities across. National s like Yo! China, Mainland China, Hakka etc. are also making an entry into the more sanitized segment of the market.

Many overseas Indian restaurants in the West and the Middle East also cater to the overseas Indians' taste for Indian Chinese food, . The cuisine is also branching out into the mainstream in major metropolitan areas of North America such as Chicago, New York, San Francisco, Seattle, Dallas, Houston, Toronto, and Atlanta. Chinese food in Nairobi, Kenya also tends to be of this style. In many of these places, the restaurants are labelled as Hakka Chinese, when in fact the cuisine itself has very little resemblence to authentic Hakka cuisine. "Hakka" label in these restaurants are usually referring to the owner's origins, and many Chinese restaurant owners in India were indeed of Hakka origin.

As of 2007, Chinese cuisine ranks India's most favorite cuisine , growing at 9% annually. It is the most favoured option when young people go out to eat and the second favorite when families dine out.