Chinese food in India -- a fiery fusion of flavors - most authentic dishes in chinese restaurant

(CNN)—
Although China has been looking for Buddhist teachings in India for thousands of years, Yang Dazhou is the first recorded Chinese to immigrate to India for better material prospects.
He took root in Kolkata in 1778.
What was then called Kolkata was then-
The British capital of India is also the most accessible metropolitan area on land in China.
Over the years, many people like him have come here, mostly Hakka, and by the beginning of the 20 th century Kolkata has developed a Chinatown, which is thriving and thriving with businesses.
The Chinese serve as dentists, leather factory owners, sauces manufacturers, beauticians and shoe shop owners, but the Chinese find their reputation and glory in India.
Like all immigrant communities, the Chinese have absorbed the emotions and beliefs of India.
They even admitted that one of our goddesses, Kali, was their own goddess and served noodles, ribs, rice and vegetable dishes at the ceremony as a sign of unity.
So the same is true of Chinese food.
Indian culture began to merge.
About 85 years ago, the world of Indian cuisine was affected by a new cuisine.
Kolkata Chew opened its first Indochina restaurant in Kolkata.
Probably throngs of people came out satisfied and impressed, and they passed on their approval to the next group of people who had not tried this new spires from foreign countries, but spicy
The new hotel has sprung up in Kolkata. the legendary fat mother was born in Jinfa. It provides a new combination of American food lovers and a hot dragon chicken in August.
In every town and city in India where you don't know "Indian Chinese", people's taste buds are hooked up.
This is a great feat for foreign cuisine.
Indian Chinese food is provided not only by large and small restaurants, but also by trolley owners, Highway food stalls and flowing Chow Mein vans with imaginative names such as Hungry Eyes and
The classic Mumbai street food is now even available in the Chinese version of "China bhel" and "Sichuan dosa ".
"Why is it so popular?
What makes Chinese food so popular?
The answer is Indian food.
I soon learned that Indians like spicy and greasy preparations. the Chinese only like masala --
They made their dishes into a delicious combination. Paneer (
Indian cheese)
It became a Sichuan dish of Chinese spices.
Use spicy chicken instead of curry chicken. Aloo bhindi?
Sweet and spicy tomato dry sauce with okra's Miyako potatoes cured this desire and curiosity.
Spicy chicken reminds people of fried chicken with the flavor of South India.
The best street food in Mumbai and the best place to taste them
Vegetarian diet (
Fried dumplings)
Chicken, lamb, prawns, dried shrimp or gravy.
Since there is often a vegetarian in Indian families, the Gobi is filled with Manchuria sauce (cauliflower).
For some, the Gobi Manchuria is an external limitation of India.
Friendship of Chinese cuisine
But wait. Manchurian?
Is this a dish?
Not in China, not in China.
But in India, this is actually synonymous with Chinese food.
Customers of China Garden, the original Indian Chinese restaurant in Mumbai, asked to create something different from the menu, owner Nelson Wang (
Then the Chinese food supplier of Indian Cricket Club)
Take chicken nuggets, wrap them in corn flour and fry them.
Wang then prepared a red sauce of onion, green pepper and garlic and added some vinegar and soy sauce to it.
He put the fried chicken dumplings back in the sauce and stir them quickly so the taste fits together and served them with steamed or fried rice.
Customers like it very much.
As Nelson said, word of mouth spread the word of mouth of this dish, which can be found today in almost all menus serving Chinese food throughout the country. This word-of-
Inspired by word-of-mouth publicity, Nelson Wang founded his own restaurant, the Chinese garden ".
Expanding out from KolkataNowadays, his son Eddie, a third generation Chinese Indian, led the restaurant to Delhi, Hyderabad, Bangalore, Pune and Goa
It's not bad for a guy who started his career, he lives a modest life, doing weird work, including dancing at the club in Kolkata, and by the way, he's also veryThe feel-at-
The home-cooked dishes of Indian Chinese food are mainly decorated.
Most dishes are covered with fresh coriander leaves, and the same is true for sliced onion rings depending on the dish.
But the difference between Indian Chinese food and real Chinese food is their ingredients.
Mumbai: Insider Travel Guide although the cooking method remains the same, the things that go in are very different.
In addition to using locally available vegetables and meat, condiments like garam masalas (
A selection of hand mashed or whole spices for cooking Indian meat dishes)
, For concentrated and coated corn flour, MSG that enhances the flavor of "China", excessive peppers, garlic and ginger, and a large amount of soy sauce-
This is why Indian Chinese food is particularly strong and spicy.
When you have a spicy chili garlic prawn in front of you, who needs mild original Chinese food?
Or Hakka?
Noodles seasoned with garlic, chili, cabbage, chili, carrot, kimben, soy, Worcester County sauce, vinegar and scallions.
Or chicken lollipops?
The chicken wings were cleverly stuffed with more meat, dipped in a red batter and fried.
Or the crispy fried lamb made of red pepper is well disguised, and every bite is dangerous.
The hidden cocktail scene in Mumbai has been firmly established in the Indian cooking environment, which defines the experience of Indian Chinese cuisine.
Today, the restaurant menu also offers selected dishes from different parts of China-
It is steamed as fine as it was, but on the same page there is always Indian Chinese flavor.
With the growth of the second and third generation Indians in China, they immigrated to other parts of the world.
They did what they knew best.
Make Chinese food in India.
Even now in Europe and the United States, if you want to get an extra punch from the box delivered to your door, the recipe may have originated in Mumbai or Kolkata.
It's all on Yang Dazhou. Or thank him.
It depends on how much you like your mouth to breathe the pepper garlic fire.
Sanjiv Khamgaonkar's top six-flap selection of authentic Indian Chinese food: Best Chinese food in Mumbai: Joe Raedle/Getty Images North America/Getty ImagesChina Garden, Om Room, rough hair corner, pavilion of MumbaiLing, Apollo pier of mahabaweibu Shangdao, Regal Cinema behind, mumaru mainland, branches of Delhi, Bovey, Bandra, Haji Ali mumbaichen sticks, 90-
A, Majik Taj Mahal, Veer Nariman Road Churchgate, MumbaiKamling, Veer Nariman Road Churchgate, MumbaiChina gate, 155, RK Patkar Marg, Khar (West)
MumbaiSanjiv Khamgaonkar is a writer, filmmaker, gourmet and digital artist.
Editor's note: This article was published in 2010.
It was reformatted and republished in 2017.