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Indian Chinese cuisine, Chinese Indian cuisine, Sino-Indian cuisine, Chindian cuisine, Hakka Chinese[1] or Desi-Chinese cuisine is a distinct style of Chinese cuisine adapted to Indian tastes, combining Chinese foods with Indian flavours and spices. Though Asian cuisines have mixed throughout history throughout Asia, the most popular origin story of the fusion food resides with Chinese labourers of Calcutta (now called Kolkata), who immigrated to British India looking for work.[2] Opening restaurant businesses in the area, these early Chinese food sellers adapted their culinary styles to suit Indian tastes.[2]
Chinese Indian food is generally characterised by its ingredients: Indian vegetables and spices are used, along with a heavy amount of pungent Chinese sauces, thickening agents, and oil.[3] Stir-fried in a wok, Sino-Indian food takes Chinese culinary styles and adds spices and flavours familiar to the Indian palate.[3] This idea of flavourful, saucy Chinese food cooked with Indian spices and vegetables has become integral to the mainstream culinary scenes of India, Pakistan, Bangladesh, and Afghanistan, and its diffusion to nations like the United States, the United Kingdom, Australia, Canada, and the Caribbean has shaped and altered the global view of Chinese, Indian, and Asian cuisines.[4]
- ^ "Lunch Lesson: Getting schooled on Hakka Indian cuisine at Yueh Tung". September 25, 2017. Retrieved 22 January 2022.
- ^ a b Ding, Emily (Spring 2019). "Sunday Market, Tiretti Bazaar". Virginia Quarterly Review. 95: 12–13.
- ^ a b Sanjiv Khamgaonkar. "Chinese food in India -- a fiery fusion of flavors". CNN. Retrieved 2020-10-16.
- ^ Sankar, Amal (2017-12-01). "Creation of Indian–Chinese cuisine: Chinese food in an Indian city". Journal of Ethnic Foods. 4 (4): 268–273. doi:10.1016/j.jef.2017.10.002. ISSN 2352-6181.