Kung Hei Fat Choy!
Happy Chinese New Year to all our friends!
In India we love our Indo-Chinese food! It is popular from street carts to fine-dining across the country, and from the shelves of convenience stores and supermarkets to gourmet foodhalls. There are even a few Indo-Chinese recipes in some editions of Mrs Balbir Singh's cookbooks!
This fusion phenomenon originated in India and is very different from the Cantonese cuisine available across the the world. Towards the end of the 1800's Chinese people from the Hakka-speaking regions came to Kolkata (previously Calcutta) in eastern India. Many of them worked in the ports, railways and tanneries, and established India's very first Chinatown.
Bursting with its signature hot, spicy, and tangy flavours, and an indescribable je ne sais quoi or x-factor that makes it so satisfying, Indo-Chinese food has a legitimate and permanent place in both India's food heritage and future.
If you're lucky enough to live near an Indian-Chinese restaurant, make it a Chinese New Year resolution to feast soon on the unique flavours of manchow soup, gobi manchurian, chicken lollipops, chilli paneer, hakka noodles and many more!