Indian Chinese Fusion Food

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