Indian Chinese cuisine

Indian Chinese cuisine is a distinct style of Chinese cuisine adapted to Indian tastes and spices. Though Asian cuisines have been mixed throughout history all over Asia, the most popular origin story of the fusion food resides with Chinese immigrants to British-ruled India at places like Calcutta. Opening restaurant businesses in the area, these early Chinese food sellers adapted their culinary styles to suit Indian tastes.

Chinese Indian food is differentiated from traditional Indian cuisines by its distinct blend of Chinese and Indian influences: Indian vegetables and spices are used, along with much Chinese sauces, thickening agents, and oil. Stir-fried in a wok, Sino-Indian food adds Indian sensibilities regarding spices and tastes when adapting Chinese culinary styles to the Indian palate. The cuisine 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 such as Jamaica and Martinique, have shaped and altered the global view of Chinese, Indian, and Asian cuisines like in most Southeast Asian countries of Indonesia and Thailand.

Origins

Chinese in India

The most popular theory for the origins of Chinese Indian food was during the British Rule of India. Kolkata was the capital of British-ruled India when it was governed by the East India Trading Company (from 1757 to 1858). The city's relation to the British crown made it a great place for material prospects and opportunity, which drew businessmen and immigrant workers from surrounding areas. The city was the most accessible metropolitan area of the country by land from China; thus, it became home to the very first Chinese settler, a southern Chinese man named Tong Atchew (also referred to as Yang Dazhao or Yang Tai Chow).