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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 ]
Manchurian is a class of Indian Chinese dishes made by roughly chopping and deep-frying ingredients such as chicken, cauliflower (gobi), prawns, fish, mutton, and paneer, and then sautéeing them in a sauce flavored with soy sauce.
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The popular Indian Chinese style of cooking known as Manchurian, where an ingredient is first deep-fried and then sauteed in a spicy sauce, was invented in India and bears little if any relation to actual Manchu cooking. [4] Manchow soup is also an Indian creation.
A number of different styles contribute to Chinese cuisine, but perhaps the best known and most influential are the Sichuan, Shandong, Jiangsu and Guangdong cuisines. [5] These styles are distinctive from one another due to factors such as available resources, climate, geography, history, cooking techniques and
To become a global cuisine, a local, regional or national cuisine must spread around the world with its food served worldwide. Regional cuisine is based upon national, state or local regions. [ 3 ] Regional cuisines may vary based upon food availability and trade, varying climates , cooking traditions and practices, and cultural differences. [ 4 ]
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Food in Malaysia (also Indonesia) is another example of fusion cuisine which blends Malay, Javanese, Chinese and Indian and light influences from Thai, Portuguese, Dutch, and British cuisines. [8] Oceanic cuisine combines the different cuisines of the various island nations .