Introduction to Indo-Chinese Cuisine
Indo-Chinese cuisine has come a long way since the invention of Chicken Manchurian by Nelson Wang. Decades earlier, Chinese immigrants made Kolkata their home. Years later, the unique fusion food, Indo-Chinese cuisine, was born from this cultural amalgamation of tow of the worlds most famous cuisines. Two dishes that most characterize Indo-Chinese cuisine are Chicken (or Veg) Manchurian & Chow Mein Noodles.
See Also: Indo Chinese Recipes
As a food critic and a passionate home cook, I have always been enamored by the rich and diverse flavors of Indian cuisine. But, there is one cuisine that has been a constant in my life, ever since my childhood – Indo-Chinese cuisine. It is a fascinating fusion of Indian spices and cooking techniques with the flavors of Chinese cuisine.
From the first bite of a spicy Manchurian, to the final lick of sweet and sour sauce, Indo-Chinese cuisine is an explosion of flavors, textures and aromas that leave an indelible impression on the senses. It is a cuisine that is both comforting and exciting, and has an irresistible appeal to people of all ages and backgrounds.
What is Indo-Chinese Cuisine
Indo-Chinese cuisine is a fusion of Indian spices and cooking techniques with the flavors of Chinese cuisine. It is a cuisine that is unique to India, and is enjoyed by millions of people all over the country. This cuisine has its roots in the Chinese immigrant community in India, and has evolved over the years to become a staple in Indian households.
Origins & Influences
The history of Indo-Chinese cuisine can be traced back to the late 19th century, when Chinese immigrants first arrived in India. They brought with them their traditional flavors and cooking techniques, which were gradually adapted to Indian tastes and ingredients. Over time, the cuisine evolved to include Indian spices and cooking methods, creating a unique fusion of flavors and aromas.
The cuisine is heavily influenced by the regional cuisine of India, as well as the regional cuisines of China. For example, in the northern regions of India, Indo-Chinese cuisine has a strong emphasis on the use of chillies, while in the southern regions, it is more focused on the use of coconut milk and curry leaves.
Key Indo-Chinese Ingredients
Indo-Chinese cuisine is characterized by the use of a wide range of ingredients, many of which are unique to this cuisine. Some of the key ingredients used in this cuisine include:
- Soy Sauce: A staple ingredient in Chinese cuisine, soy sauce is used to add a rich, salty flavor to dishes.
- Chillies: One of the defining ingredients in Indo-Chinese cuisine, chillies are used to add heat and flavor to dishes.
- Vinegar: Vinegar is used to add a sour and tangy flavor to dishes.
- Cornflour: Cornflour is used as a thickener in sauces, as well as to coat ingredients before frying.
- Garlic: Garlic is used to add depth of flavor to dishes and is also believed to have many health benefits.
- Ginger: Ginger is used to add a warm and earthy flavor to dishes and is also believed to have many health benefits.
Chicken Manchurian
This dish was first created at a restaurant in Kolkata named China House, run by Nelson Wang, who is considered to be the father of Indo-Chinese Cuisine, himself a graduate of Le Cordon Bleu cooking school in Paris. It can be found on most menus today, but it has also become popularized through its presence in numerous films such as Slumdog Millionaire and Eat Drink Play Love.
There are many variations of Chicken Manchurian out there, all claiming to be original recipes. Some chefs prefer using boneless chicken breast, while others use whole pieces. Others opt for raw garlic instead of cooked onions, or even omit them altogether. But one thing remains constant: the secret ingredient that makes Chicken Manchurian so delicious is soy sauce.
My personal experience with Chicken Manchurian A few bites into it, I felt the familiar warmth spreading through my stomach caused by the combination of spices and buttery sauces. The result? An indescribable feeling of satisfaction. Ahh, what bliss!
Chicken Chow Mein
Chicken Chow Mein, Indo-Chinese version, is one of the most popular dishes in India. While this dish was invented by a Chinese immigrant named Hsuan-Chuan Chang in San Francisco, California, in 1885, He served this dish at his restaurant, Hung Far Low, where it became a huge hit. The dish was originally made by simmering chicken with eggs, bamboo shoots, ginger, and spring onions, but in order to save time, many restaurants now prepare it without the egg and use canned peas instead.
Other popular Indo-Chinese dishes include
- Szechuan Fried Rice
- Vegetable Manchurian
- Hakka Noodles
Recent Trends
In the last few years, however, the popularity of Indian-Chinese has taken a sharp turn towards Indian cuisine, leaving behind its former identity and becoming more popular among non-Indians than even authentic Indian dishes.
This may be because it’s easier to find a restaurant that offers both Indian and Chinese cuisines together than one specializing solely on either. It could also be due to the increased availability of Indian ingredients in supermarkets across the world; after all, most of us can now get our hands on fresh curry leaves, cumin seeds, or coriander roots without having to leave home. And then there are those who just prefer the taste of Indian and Chinese foods together over each separately.
Whatever the reason, today we see many Indian chefs offering Indian-Chinese menus at their eateries, while others offer exclusively Indian ones. In fact, some Indian restaurants serve nothing but Indian meals. Still other restaurants specialize entirely in Indian-Chinese dishes and cater specifically to expatriate communities living abroad. At the same time, several Chinese restaurants have started serving Indian curries alongside traditional chow mein and chop suey.
Let me know if this Quick Introduction To Indo-Chinese Cuisine was useful for you. Let me know – via Facebook, Instagram or Comments below – what else would you like us to cover.
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