India News: Explore the fascinating evolution of Chinese cuisine in Kolkata, from the vibrant Chinatowns to the unique blend of Indian Chinese food. Discover the cultural influences and diverse flavors that have shaped this culinary journey.
8 Best Indo Chinese Recipes
Image Credit: Getty
Image Credit: Getty
If you are missing devouring your favourite Indo-Chinese foods, why not make them at home? These are recipes you can easily make with ingredients in the kitchen.
Singapore Noodles
Image Credit: Getty
Spicy noodles with prawns and chicken. Topped with thin omelette strips, this dish is perfect for all the chilli lovers.
Manchurian
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Vegetables-filled fritters are fried and mixed with a spicy and tangy sauce. Manchurian can be easily made at home with ingredients you already use for Indian cooking.
Honey Chilli Potatoes
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Crispy potatoes are tossed with honey, spices and condiments like soya sauce. This is a delicious snack that you must try to liven up your tea-time.
Reader s Choice: 13 Best Chinese Restaurants Across India
Reader s Choice: 13 Best Chinese Restaurants Across India
Reader s Choice: We asked NDTV Food s readers to recommend the best Chinese restaurants in their city, and here are the top 13 selections.
Highlights
There are countless restaurants and eateries catering exclusively to it
Here are the top 13 restaurants selected by our readers
Chinese cuisine enjoys a raging fan following across the country. The love for the food is so great, that we have taken authentic Chinese dishes and given them a unique Indian spin in the form of
desi Chinese or Indo-Chinese cuisine. Right from the sizzle in the Wok, to when we finally bite into the dish; each preparation is nothing short of a gastronomic delight. Whether it s a plate of crispy Lotus Stem or Kung Pao chicken, Chinese food is equally apt for a romantic dinner or a wholesome family meal. It comes as no surprise to see thousands of Chinese restaurants popping up at practical
A dragon dance in Kolkata s Tangra Chinatown. | Sowmiya Ashok.
With an hour and forty minutes to ring in the Year of the Ox, Peter Chen screamed excitedly in Tamil into his phone at the Pei May School in Tangra Chinatown. “Dei, inga dhaan da ennoda Amma, Appa padichanga,” he said via video call to his friend. Here is where my mother and father studied.
Chen, an Indian-Chinese man who runs a catering service in Chennai, moved his phone around to focus on the string of red Chinese lanterns that descended from the roof of the school. Then onto a group of youngsters dressed in identical t-shirts, sponsored by the Sing Cheung Sauce Factory, readying themselves for what everyone around called the “dragon” dance. Curiously, the dragon was in fact a lion.