Cooking is adaptable to ingredients, circumstances and availability of ingredients. This is very true in the case of Indo- Chinese cuisine also known as Indian Chinese cuisine.
According to Wikipedia,” Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes through a larger offering of vegetarian dishes.” The Indo Chinese style of cooking is said to have been developed by the small Chinese community from the Hakka origin that has lived in Kolkata (formerly Calcutta) for over a century. However, the dishes of modern Indian Chinese cuisine, such as Chicken Manchurian, bear little resemblance to traditional Chinese cuisine.
Indian Chinese food similar in taste to many ethnic dishes in Southeast Asian countries such as Singapore and Malaysia, which have strong Chinese and Indian cultural influences.
Non-staple dishes are by default served with generous helpings of gravy, although they can also be ordered “dry” or “without gravy”. Culinary styles often seen in Indian Chinese fare include chilli (implying hot and batter-fried), Manchurian (implying a sweet and salty brown sauce), and Szechwan (implying a spicy red sauce). These correspond only loosely, if at all, with authentic Chinese food preparation.
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