Dear MEL Topic Readers,
Indo-Chinese cuisine makes a splash in US dining
Indo-Chinese cuisine is a fusion of Indian and Chinese culinary
traditions. It emerged when Chinese immigrants, mainly Cantonese, to Kolkata,
then Calcutta, India in the 19th century adapted their cooking to
suit Indian tastes, incorporating Indian spices and flavors into Chinese-style
dishes. Soon, it became popular in India and among people who enjoy the blend
of these two rich culinary heritages. When the war between India and China
broke out in 1961, those Chinese immigrants and their descendants moved out to
the US, UK, or Canada. There, some of them opened Indo-Chinese fusion
restaurants. Gradually, their menus like Gobi Manchurian, Chili Chicken, and
Hakka Noodles became popular with immigrants and visiting students from India
and beyond, and they are now part of popular menus in many specialty or ordinary
restaurants across the US. If you haven’t tried any Indo-Chinese dishes and
like spicy food, you may want to try one.
Enjoy reading the article and learning about Indo-Chinese fusion food.
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