Indian Chinese cuisine

Indian Chinese Cuisine

Indian Chinese cuisine

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Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. It is said to have been developed by the small Chinese community that has lived in Kolkata (formerly Calcutta) for over a century. It is also enjoyed by Indian and Chinese communities in Malaysia, Singapore, Ilford and North America.


The cuisine is believed to have originated from the Chinese of Calcutta and Chinese food is still popular there. At present, the Chinese population in Calcutta stands at approximately 20,000.

People of Chinese origin mostly live in India's only Chinatown located around Tereti Bazar and Bowbazar area which has since been relocated to Tangra, Calcutta. Most of these immigrants were Hakka. Chinatown in India still boasts a number of Chinese restaurant specializing in Hakka cuisine and Indian Chinese variants.


Foods tend to be flavoured with spices such as cumin, coriander seeds, and turmeric, which with a few regional exceptions, are traditionally not associated with much of Chinese cuisine. Hot chilli, ginger, garlic and yoghurt are also frequently used in dishes. This makes Indian Chinese food similar in taste to many ethnic dishes in Southeast......
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