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Article #159: Indian Chinese Fusion Food

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Indian-Chinese cuisine emerged as a fried rice, a spicier and more
result of the migration of Chinese to the Indian-like version of the classic dish;
Indian subcontinent many decades ago. chili cauliflower, marinated in hot
Most came from the Indo-China border for, peppers and garlic and deep-fried; and
among other reasons, employment and Hakka noodles.
political refuge. A feast of Indian The noodle dish that takes its name from
Chinese fusion food can be enjoyed at the Chinese province of Hakka is one of
Indo Munch Restaurant. the more popular Indian-Chinese dishes.
As with Indian cooking, Chinese cooking Narrow and flat, almost square in shape,
is provincial and the staple is rice. Hakka noodles are made with durum wheat,
Some regions use more spices than others, with or without eggs. The vegan variety
and the types of dishes vary. But when is still rich in flavor, but light.
Indians went to Chinese restaurants in Hakka noodles, usually served as a main
India, they were looking for spicy course, are stir-fried with cabbage,
Chinese food. What emerged was a cuisine carrots, red bell peppers, and snow peas.
that merged Indian spices, which suited They're not especially saucy in the pan,
the local tastes, with classic Chinese but a hot, vinegar-based sauce and soy
recipes and cooking techniques. In sauce accompany them at the table. And
addition, dishes evolved that suited the though Indians eat their cuisine with
large Indian vegetarian population. And their fingers or, in more formal
so Indian-Chinese food -- Indian spices settings, a fork, the Indo-Chinese
and seasonings overlaid with Chinese continue, as always, to use chopsticks.
techniques -- was added to the other For delectable varieties of spicy and
culinary traditions. tasty Indian Chinese food is the place
Some popular dishes include dumplings in which is a fusion cuisine.
a hot, sweet, and sour sauce; Chinese






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