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{{Chinese cuisine}}
{{Use Indian English|date=March 2014}}
[[File:Shanghai Fried Noodles（上海炒面).jpg|thumb|Shanghai fried noodles with oily, saucy flavors]]
'''Indian Chinese cuisine''', '''Chinese Indian cuisine''', '''Sino-Indian cuisine''', '''Chindian cuisine''', '''Hakka Chinese'''<ref>{{ cite web|url=https://torontolife.com/food/lunch-lesson-getting-schooled-hakka-indian-yueh-tung/|date = September 25, 2017| access-date = 22 January 2022|title= Lunch Lesson: Getting schooled on Hakka Indian cuisine at Yueh Tung}}</ref> or '''[[Desi]]-Chinese cuisine '''is a distinct style of Chinese cuisine adapted to Indian tastes, combining [[Chinese cuisine|Chinese]] foods with [[Indian cuisine|Indian]] flavours and spices. Though Asian cuisines have mixed throughout history throughout Asia, the most popular origin story of the fusion food resides with Chinese labourers of [[Kolkata|Calcutta]] (now called Kolkata), who immigrated to [[British Raj|British
Chinese Indian food is generally characterised by its ingredients: Indian vegetables and [[List of Indian spices|spices]] are used, along with a heavy amount of pungent Chinese sauces, thickening agents, and oil.<ref name=":1">{{Cite web|author=Sanjiv Khamgaonkar|title=Chinese food in India -- a fiery fusion of flavors|url=https://www.cnn.com/travel/article/india-chinese-food-fusion/index.html|access-date=2020-10-16|website=CNN|language=en}}</ref> [[Stir frying|Stir-fried]] in a wok, Sino-Indian food takes Chinese culinary styles and adds spices and flavours familiar to the Indian palate.<ref name=":1" /> This idea of flavourful, saucy Chinese food cooked with Indian spices and vegetables has become integral to the mainstream culinary scenes of India, [[Pakistan]], [[Bangladesh]], and [[Afghanistan]], and its diffusion to nations like the [[United States]], the [[United Kingdom]], [[Australia]], [[Canada]], and the [[Caribbean]] has shaped and altered the global view of Chinese, Indian, and Asian cuisines.<ref>{{Cite journal|date=2017-12-01|title=Creation of Indian–Chinese cuisine: Chinese food in an Indian city|journal=Journal of Ethnic Foods|language=en|volume=4|issue=4|pages=268–273|doi=10.1016/j.jef.2017.10.002|issn=2352-6181|doi-access=free|last1=Sankar|first1=Amal}}</ref>▼
▲'''Indian Chinese cuisine''', '''Chinese Indian cuisine''', '''Sino-Indian cuisine''', '''Chindian cuisine''', '''Hakka Chinese'''<ref>{{ cite web|url=https://torontolife.com/food/lunch-lesson-getting-schooled-hakka-indian-yueh-tung/|date = September 25, 2017| access-date = 22 January 2022|title= Lunch Lesson: Getting schooled on Hakka Indian cuisine at Yueh Tung}}</ref> or '''[[Desi]]-Chinese cuisine '''is a distinct style of Chinese cuisine adapted to Indian tastes, combining [[Chinese cuisine|Chinese]] foods with [[Indian cuisine|Indian]] flavours and spices. Though Asian cuisines have mixed throughout history throughout Asia, the most popular origin story of the fusion food resides with Chinese labourers of [[Kolkata|Calcutta]] (now called Kolkata), who immigrated to [[British Raj|British Raj India]] looking for work.<ref name=":0">{{Cite journal |last=Ding |first=Emily |date=Spring 2019 |title=Sunday Market, Tiretti Bazaar |journal=Virginia Quarterly Review |volume=95 |pages=12–13 }}</ref> Opening restaurant businesses in the area, these early Chinese food sellers adapted their culinary styles to suit Indian tastes.<ref name=":0" />
▲Chinese Indian food is generally characterised by its ingredients: Indian vegetables and [[List of Indian spices|spices]] are used, along with a heavy amount of pungent Chinese sauces, thickening agents, and oil.<ref name=":1">{{Cite web|author=Sanjiv Khamgaonkar|title=Chinese food in India -- a fiery fusion of flavors|url=https://www.cnn.com/travel/article/india-chinese-food-fusion/index.html|access-date=2020-10-16|website=CNN|language=en}}</ref> [[Stir frying|Stir-fried]] in a wok, Sino-Indian food takes Chinese culinary styles and adds spices and flavours familiar to the Indian palate.<ref name=":1" /> This idea of flavourful, saucy Chinese food cooked with Indian spices and vegetables has become integral to the mainstream culinary scenes of India, [[Pakistan]], [[Bangladesh]], and [[Afghanistan]], and its diffusion to nations like the [[United States]], the [[United Kingdom]], [[Canada]], and the [[Caribbean]] has shaped and altered the global view of Chinese, Indian, and Asian cuisines.<ref>{{Cite journal|date=2017-12-01|title=Creation of Indian–Chinese cuisine: Chinese food in an Indian city|journal=Journal of Ethnic Foods|language=en|volume=4|issue=4|pages=268–273|doi=10.1016/j.jef.2017.10.002|issn=2352-6181|doi-access=free|last1=Sankar|first1=Amal}}</ref>
==Origins==
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From these first early settlers, communities of Chinese influence sprung up throughout the area, neighbourhoods of immigrants cooking and eating foods from their homeland. These [[Cantonese cuisine|Canton cuisines]], known in China to be light and fresh in flavour, began to adapt and evolve into the new area. One reason is due to the availability of ingredients and spices being different from those in Guangdong, therefore forcing the flavour to naturally Indianize; additionally, Chinese businesses began to cater their foods to the tastes of their Indian patrons to increase sales, utilizing more spices and heavier douses of sauce and oil than their [[Chinese cooking techniques|traditional techniques]] required.<ref name=":2">{{Cite news|date=30 July 2020|title=Food for Thought in India-China Ties|work=Filipino Post}}</ref> Recognized as one of the first Indo-Chinese restaurants in the country, the still-standing corner eatery of Eau Chew gained its popularity by using the fashionable pull of exotic Chinese foods combined with non-threatening familiar flavours of chili, [[Curry powder|curry]], and corn starch, to attract and keep-on customers.<ref name=":1" /><ref name=":2" /> Kolkata today boasts the only [[Chinatown]] in the country, a neighbourhood known as the [[Tiretta Bazaar|Tiretti Bazaar]].<ref name=":0" /> This being said, nearly every city in India has these adapted "Chinese" foods, whether found in restaurants or hawked by [[Street food|roadside vendors]], as the greasy, spicy, stir-fried food has become wildly popular throughout the country.<ref name=":2" /> It is important also to note those Chinese returning from India to their homelands in China's south, for they often brought their new culinary practices and flavours with them, working to Indianize the taste of Cantonese-style foods in southern coastal cities such as [[Hong Kong]].<ref name=":2" />
=== Additional
As Indian historian [[Pushpesh Pant]] once noted, Indian Chinese food is "the result of several isolated encounters."<ref name=":2" /> These encounters, in addition to the Kolkata story, include influences of the [[Silk Road]], historical ties, and geography. Each of these aspects has worked in some way to tie the culinary practices and flavours of the two countries together, marking other possible origin points for the Indian Chinese culinary tradition.
[[File:Silk Road in the I century AD - en.svg|thumb|right|300px|[[Silk Road]] routes connecting the (near and far) East with the West]]
==== Silk Road
[[File:Buddhist Expansion.svg|thumb|right|300px|[[Silk Road transmission of Buddhism|Buddhist expansion in Asia]], from Buddhist heartland in [[northern India]] (dark orange) starting 5th century BCE, to Buddhist majority realm (orange), and historical extent of Buddhism influences (yellow). [[Mahayana|Mahāyāna]] (red arrow), [[Theravada|Theravāda]] (green arrow), and [[Tantra|Tantric]]-[[Vajrayana|Vajrayāna]] (blue arrow). The overland and maritime "Silk Roads" were interlinked and complementary, forming what scholars have called the "great circle of Buddhism".<ref>{{cite encyclopedia |author-last=Acri |author-first=Andrea |date=20 December 2018 |title=Maritime Buddhism |url=https://oxfordre.com/religion/view/10.1093/acrefore/9780199340378.001.0001/acrefore-9780199340378-e-638 |encyclopedia=Oxford Research Encyclopedia of Religion |location=[[Oxford]] |publisher=[[Oxford University Press]] |doi=10.1093/acrefore/9780199340378.013.638 |isbn=9780199340378 |doi-access=free |archive-url=https://web.archive.org/web/20190219153342/https://oxfordre.com/religion/view/10.1093/acrefore/9780199340378.001.0001/acrefore-9780199340378-e-638 |archive-date=19 February 2019 |url-status=live |access-date=30 May 2021}}</ref>]]
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[[File:Thai red curry (49692016398).jpg|thumb|Thai red curry: the red chillies give it colour and spice.]]
==== Influences on Southeast Asian
Geographically, India and China are neighbours; historically, the two nations are [[Empire|ancient empires]]. Two of the [[World population|most populous]] countries in the world today, both India and China boast lengthy histories. Since the second century CE, [[History of India|Hindu rulers]] presided over [[Southeast Asia|Southeast Asian countries]] and Chinese regimes ruled the more eastern regions, such as [[Vietnam]].<ref name=":6">{{Cite web|title=Education - Indian influences on Asia|url=https://www.britannica.com/topic/education|access-date=2020-10-16|website=Encyclopedia Britannica|language=en}}</ref><ref>{{Cite book|last=Kenneth|first=Kiple|title=V.B.2. Southeast Asia: Cambridge World History of Food|publisher=Cambridge Press|year=2000}}</ref> Similarly, Asia's southeast was historically populated by immigrants from both China and India, namely the [[Han Chinese|Han]] and [[Tamils|Tamil]] ethnic groups who joined scattered aboriginal societies.<ref name=":5" /> The influences of China and India can be detected in the [[List of Asian cuisines|cuisines of Southeast Asia]], where the two culinary practices have been combined, adapted, and developed by generations of people. For example, the Chinese practice of [[Rice production in China|rice cultivation]] was introduced to the regions of Southeast Asia and Nepal in the thirtieth century BC, where it has existed as an irreplaceable and undeniable staple ever since.<ref>{{Cite web|title=History of rice cultivation|url=http://ricepedia.org/culture/history-of-rice-cultivation|access-date=2020-10-16|website=Ricepedia|language=en-gb|archive-date=2018-03-17|archive-url=https://web.archive.org/web/20180317080831/http://ricepedia.org/culture/history-of-rice-cultivation|url-status=dead}}</ref> Furthermore, now completely embedded within Southeast Asian culinary practices, Chinese cooking and [[Tableware|eating implements]] such as spoons, chopsticks, and [[wok]]s were other products which were introduced to the region.<ref name=":4">{{Cite web|last=says|first=All Graduates {{!}} Japanese Translation Service|date=2015-05-05|title=Chinese food culture: Influences from within and without|url=https://theasiadialogue.com/2015/05/05/influences-from-within-and-without/|access-date=2020-10-16|website=Asia Dialogue|language=en-GB}}</ref> Evidence of Indian influence, in addition to [[Buddhism|religious philosophies]] and [[Architecture of India|ancient architecture]], can be found in the spices and flavours of Southeast Asian cooking.<ref name=":6" /> [[Curry|Curries]]—meat, fish, or vegetables cooked in a spiced sauce accompanied by rice or bread—originated on the Indian subcontinent, but have since diffused throughout Asia.<ref name=":7">{{Cite web|title=Curry {{!}} food|url=https://www.britannica.com/topic/curry|access-date=2020-10-27|website=Encyclopedia Britannica|language=en}}</ref> Spices such as [[turmeric]], [[coriander]], [[Black pepper|pepper]], [[Brassica juncea|brown mustard]], and ginger are present in curries throughout Southeast Asia, though each country has adapted the practice to utilize their own regional ingredients as well; most notably, [[Indonesian cuisine|Indonesian]], [[Malaysian cuisine|Malaysian]], [[Thai cuisine|Thai]], [[Filipino cuisine|Filipino]], and [[Cambodian cuisine|Cambodian]] cuisines all have strong ties to Indian-style curry flavours.<ref name=":7" /> These aspects of both Chinese and Indian culinary practices and traditions have combined to create the origins of what is now a rich and diverse culinary scene making up Asia's southeastern region. Thus, with the joined influence of the two cultures, Southeast Asian cuisine itself is another example of Indian Chinese food origins.
[[File:China India CIA map border disputes.jpg|thumb|Nepal and Myanmar; bordered by India and Tibet, China.]]
[[File:Plateful of Momo in Nepal.jpg|thumb|Momo dumplings; found in Nepal, Tibet, and Northeastern India.]]
==== Culinary
In addition to Southeast Asia, China has been influenced by Indian spices as well, especially in the autonomous region of [[Tibet]], with [[Nepal]] also possessing culinary practices hailing from both its Chinese and Indian neighbours.<ref name=":5" /> Therefore, another origin point of Indian Chinese food can be traced to the cultures of [[Nepalis|Nepalese]] and [[Tibetan people|Tibetan]] peoples, whose lands are mostly encompassed by the two nations (India and China). Although not aligned with the greasy and pungent flavors of the culinary traditions which evolved in [[Kolkata]], the simple [[Nepalese cuisine|foods of Nepal]] are often accompanied by rice, and consist of curries or spiced vegetables stir-fried or boiled in an Indian-style wok called a [[karahi]].<ref>{{Cite journal |last=Buchet |first=Jennifer |date=September 2019 |title=Momo, Yack and Dal Bhat--mmmm, How about That? |journal=Faces |volume=36 |pages=18 }}</ref> [[Tibetan cuisine|Tibetan food]], in addition to [[Tibetan Plateau|high altitude and harsh climates]], is geographically influenced by the flavours of the countries surrounding it: notably Nepal, India, and China. Tibet is a nation heavily influenced by [[Tibetan Buddhism|Indian Buddhist]] values (first brought in the fifth century AD), and with beliefs and ideas travels culture and food as well.<ref name=":6" /> [[Chinese noodles|Noodles]] and [[Butter tea|teas]] from China (vital in making the [[tsampa]] eaten with every meal), [[Brassica juncea|brown mustard]] from India, and even a "[[Momo (food)|momo]]" dumpling dish shared with Nepal are all significant constituents to and dishes of Tibetan cuisine.<ref>{{Cite journal |last=Brooks |first=Iris |date=August 2008 |title=Food Fit for a Dalai Lama |journal=Global Rhythm |volume=17 |pages=18–19 }}</ref> With the diffusion of ingredients, culinary styles, and flavours across [[Borders of India|borders]], the regions of Nepal and Tibet (as well as [[Bhutan]]) which touch both India and China inadvertently developed cuisines mixing both Chinese and Indian styles and tastes, creating yet another Indo-Chinese food origin.
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Foods tend to be flavoured with [[spice]]s such as [[cumin]], [[coriander]] seeds, and [[turmeric]], which with a few regional exceptions, such as [[xinjiang cuisine|Xinjiang]], are traditionally not associated with much of [[Chinese cuisine]]. Hot [[Chile pepper|chilli]], [[ginger]], [[garlic]], sesame seeds, dry red chillis, black pepper corns and [[yoghurt]] are also frequently used in dishes.<ref>{{cite news| last=Deshpande| first=Shubada| url=http://www.rediff.com/news/1999/oct/25us3.htm | title=Fare for the Desi Dragon | work=[[Rediff.com]] | date=October 25, 1999 | access-date=2009-02-22}}</ref> This makes Indian Chinese food similar in taste to many ethnic dishes in [[Southeast Asia]]n countries such as [[Singapore]] and [[Malaysia]], which have strong Chinese and [[Indian cuisine|Indian]] cultural influences.<ref name=":7" /><ref name=":4" />
Non-[[Staple food|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 [[Batter (cooking)|batter]]-fried items cooked with pieces of [[chilli pepper]]), "Manchurian" (implying a [[sweet]] and [[salt]]y [[brown]] sauce), and "[[
==Dishes==
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{{More citations needed section|date=April 2019}}
[[File:Indian homemade veg Chow mein in Howrah, West Bengal, photographed by Yogabrata Chakraborty on December 13, 2022.jpg|thumb|Veg
[[image:Chilly Paneer 01.jpg|thumb|Chilli
[[File:Chicken_Manchurian_(Hyderabad_Style)_(11960049916).jpg|thumb|Chicken Manchurian]]
* [[Chilli chicken]], dry or gravy
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=== Indian Chinese cuisine of Southeast Asia ===
In Southeast Asia, particularly [[Malaysia]] and [[Singapore]], many popular dishes carry influence from both Indian and Chinese cuisine due to cultural syncretism. [[Malaysian Chinese cuisine|Malaysian]] and [[Singaporean Chinese cuisine|Singaporean]] Chinese cuisine is primarily based on [[Fujian cuisine|Fujian]], [[Cantonese cuisine|Cantonese]], [[Teochew cuisine|Teochew]], and [[Hakka cuisine|Hakka]] cuisines, and [[Malaysian Indian cuisine|Malaysian]] and [[Indian Singaporean cuisine|Singaporean]] Indian cuisine is primarily based on [[South Indian cuisine]], especially from [[Tamil cuisine|Tamil]], [[Telugu cuisine|Telugu]], and [[Kerala cuisine|Malayali]] cuisine as well as the cuisine of South Indian Muslims. Chinese and Indian cultures have fused in Singapore and Malaysia, with Chinese and Indian relationships being the most common intercultural relationships in both countries.{{Citation needed|date=September 2023}} Singaporean and Malaysian dishes that carry influence from both Indian and Chinese cuisines include [[fish head curry]] and [[mee goreng]], and popular Indian Chinese dishes such as Manchurian and chili chicken are also popular in Singapore and Malaysia.
==Availability==
{{More citations needed section|date=April 2009}}
Indian or [[Kolkata|Calcutta]] Chinese food is readily available in major metropolitan areas of India such as [[Kolkata]] along with other towns and cities in [[West Bengal]], [[Mumbai]], [[Chennai]], [[Guwahati]], [[Hyderabad, Andhra Pradesh|Hyderabad]], [[Delhi]] and [[Bangalore]]. It is also available in a number of towns and at [[dhaba]]s (roadside stalls), also popularly referred to as "Fast food", adjacent to major Indian [[road]]s and [[highway]]s. Many restaurants have a Chinese section in their [[menu]]s, and some are even dedicated to serving Indian Chinese food. It can also be found in mobile [[kitchen]] [[cart]]s (lari or rekdi) that ply the streets of cities, prepared in [[wok]]s over a portable [[Liquefied petroleum gas|gas]] burner. Manchurian sauce, [[Szechuan cuisine|Schezwan sauce]], [[soy sauce]] fresh and dry Hakka noodles<ref>{{cite web | url=https://www.noodle-machines.com/noodle-line/#dry-hakka-noodles-made-by-machine | archive-url=https://web.archive.org/web/20240613223003/https://www.noodle-machines.com/noodle-line/index.html#dry-hakka-noodles-made-by-machine | archive-date=June 13, 2024 | title=Dry Hakka Noodles Blocks Made by Machine | publisher=noodle-machines.com | date=June 13, 2024 | access-date=June 13, 2024}}</ref> are available in many stores in cities across the country.
As of 2007, Chinese cuisine ranked as India's most favourite cuisine (after local food), growing at 9% annually. It is the most favoured option when young people go out to eat and the second favourite (after [[south Indian cuisine]]) when families dine out.<ref>{{cite news | url=http://www.atimes.com/atimes/South_Asia/IJ30Df03.html | archive-url=https://web.archive.org/web/20080821202334/http://www.atimes.com/atimes/South_Asia/IJ30Df03.html | archive-date=August 21, 2008 | last=M | first=Raja | title=India gets a taste for Chinese | publisher=[[Asia Times Online]] | date=October 30, 2007 | access-date=2009-02-22}}</ref>
Many overseas Indian restaurants in [[Western world|the West]] and the [[Middle East]] also cater to the overseas Indians' [[nostalgia|nostalgic]] taste for Indian Chinese food.<ref>{{cite news | url=http://in.rediff.com/us/2001/sep/03us3.htm | last=Chopra | first=Sonia | title=Chinese food, Indian-style | publisher=[[Rediff.com]] (US Edition) | date=September 3, 2001 | access-date=2009-02-22}}</ref> The cuisine is also branching out into the mainstream in major cities of North America, such as [[New York City]], [[San Francisco]], [[Seattle]], [[Philadelphia]], [[Houston]], [[Dallas]], [[Chicago]], [[Toronto]], [[Los Angeles]], [[Atlanta]], [[Montreal]], [[Phoenix, Arizona|Phoenix]] and [[Vancouver]]. Chinese food in [[Nairobi]], [[Kenya]], also tends to be of this style. It is also available in [[Australia]], especially in [[
==See also==
* [[Anglo-Indian cuisine]]
* [[Fusion cuisine]]
* [[
==Notes==
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==References==
{{Reflist|2}}
==External links==
<!-- Do not add your personal blog here to advertise it //-->
* [https://web.archive.org/web/20090529031703/http://www.blonnet.com/life/2003/09/29/stories/2003092900030200.htm The Hindu Business Line: The Chinese factor]
{{China–India relations}}
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