Welcome to DU!
The truly grassroots left-of-center political community where regular people, not algorithms, drive the discussions and set the standards.
Join the community:
Create a free account
Support DU (and get rid of ads!):
Become a Star Member
Latest Breaking News
Editorials & Other Articles
General Discussion
The DU Lounge
All Forums
Issue Forums
Culture Forums
Alliance Forums
Region Forums
Support Forums
Help & Search
Chinese food in India -- a fiery fusion of flavors
http://www.cnn.com/travel/article/india-chinese-food-fusion/index.html
While the Chinese have been visiting India for millennia in search of Buddhist teachings, Yang Tai Chow was the first recorded Chinese to migrate to India for better material prospects. In 1778, he put down roots in Kolkata. Known at the time as Calcutta, it was the then-capital of British India and the most easily accessible metropolitan area from China by land.
Over the years, many like him came, mostly Hakkas, and by the early part of the 20th century, a Chinatown had developed in Kolkata and it thrived and buzzed with enterprise. Chinese served with distinction as dentists, tannery owners, sauce manufacturers, beauticians and shoe shop owners, but it was as restaurateurs that the Chinese found their fame and glory in India.
As all immigrant communities tend to do, the Chinese assimilated Indian sensibilities and beliefs. They even acknowledged one of our goddesses, Kali, as their own, and offered noodles, chop suey, rice and vegetable dishes in rituals as a sign of unity.
And so it was with food that the Sino-Indian cultural fusion began.
About 85 years ago, the Indian culinary world was affected by a new cuisine. The first Indo Chinese restaurant Eau Chew opened in Kolkata. Presumably hordes came out satiated and impressed, beaming their approval to the next lot of people who hadn't tried this new fangled cuisine of foreign origin, yet spicy and tasty like their own.
While the Chinese have been visiting India for millennia in search of Buddhist teachings, Yang Tai Chow was the first recorded Chinese to migrate to India for better material prospects. In 1778, he put down roots in Kolkata. Known at the time as Calcutta, it was the then-capital of British India and the most easily accessible metropolitan area from China by land.
Over the years, many like him came, mostly Hakkas, and by the early part of the 20th century, a Chinatown had developed in Kolkata and it thrived and buzzed with enterprise. Chinese served with distinction as dentists, tannery owners, sauce manufacturers, beauticians and shoe shop owners, but it was as restaurateurs that the Chinese found their fame and glory in India.
As all immigrant communities tend to do, the Chinese assimilated Indian sensibilities and beliefs. They even acknowledged one of our goddesses, Kali, as their own, and offered noodles, chop suey, rice and vegetable dishes in rituals as a sign of unity.
And so it was with food that the Sino-Indian cultural fusion began.
About 85 years ago, the Indian culinary world was affected by a new cuisine. The first Indo Chinese restaurant Eau Chew opened in Kolkata. Presumably hordes came out satiated and impressed, beaming their approval to the next lot of people who hadn't tried this new fangled cuisine of foreign origin, yet spicy and tasty like their own.
While Americanized Chinese food went deep fried and sweet, Indianized Chinese food went deep fried and spicy and included more vegetarian options. It's gotten so popular that US cities with large Indian populations have Indian Chinese restaurants.
3 replies
= new reply since forum marked as read
= new reply since forum marked as read
