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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 ]
Pages in category "Indian Chinese cuisine" The following 10 pages are in this category, out of 10 total. This list may not reflect recent changes. ...
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.
Upon exposure to local Indian cuisine, they incorporated many spices and cooking techniques into their own cuisine, thus creating a unique fusion of Indian and Chinese cuisine. [212] After 1947, many Cantonese immigrants opened restaurants in Calcutta, serving dishes that combined aspects of Indian cuisine with Cantonese cuisine. [213]
Hakka cuisine is the cooking style of the Hakka people, and it may also be found in parts of Taiwan and in countries with significant overseas Hakka communities. [1] There are many restaurants in mainland China, Taiwan, Hong Kong, Indonesia, Malaysia, Singapore, and Thailand, as well as in the United States and Canada, that serve Hakka food.
Gobi Manchurian is an Indian–Chinese fusion dish, consisting of fried cauliflower.The dish is popular throughout India and Indian restaurants as well as South Asian restaurants around the world.
Chinese cuisine comprises cuisines originating from China, as well as from Chinese people from other parts of the world.Because of the Chinese diaspora and the historical power of the country, Chinese cuisine has profoundly influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates.
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.