Indian-Chinese cuisine was created by Hakka Chinese settlers in Kolkata; Manchurian was invented in Mumbai in 1975.
History
Hakka Chinese settled in Calcutta in the 1700s. They adapted Chinese cooking to Indian taste with chilli and garlic. In the 20th century this Indo-Chinese food spread through India.
Why it exists
Local ingredients and strong spice suited Indian tastes, so it became street food.
Ingredients
- Noodles
- Cabbage
- Carrot
- Capsicum
- Soy sauce
- Chilli sauce
- Garlic
- Chicken
- Vinegar
How it's made
- Boil noodles and cool
- Fry garlic and vegetables on high heat
- Add noodles, soy sauce and vinegar
- For chilli chicken: fry battered chicken
- Toss in soy, chilli sauce, garlic and capsicum
how to eat it
Serve & eat
With schezwan sauce.
Ratings & notes
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