The Indian food is usually rich and spicy and cooked for a long with various Spices. The meals are heavy on the palate with robust flavors. The Chinese Cuisine is Simple either steamed or Tossed in a Super Hot Wok. The ingredients are fresh with flavors of either Soy Sauce, Vinegar, Szechwan Chillies and few other ingredients.
How did both cuisines combine and evolve in to a new cuisine? To know this, let’s travel a few decades when the Chinese immigrants came to India via Tibet and entering through the North Eastern Part of the country. The people setlled in India and started moving vastly to each corner. Usually being jobless and a country with new language, the only mode was food. They set up small hawker centers in West Bengal, but due to the availability of ingredients here and various spices, they experimented with food.
The few dishes would be Manchurian, Chilli Chicken or Vegeteranian, fried rice, noodles and Momos.
They used cabbage, Fried chicken, salt, Chili Powder, Chinese Salt, Soy sauce and Vinegar to make fried rice. The gravies were made using Similar spices and thicken with Corn starch Slurry. The use of tomato and Chilli Sauce also was significant. The vessel used was a simple Wok and High Flame burner.
The flavor and taste of the food was mixture of spicy, sweet and sour.This was something new to the people around and they really liked the taste and Uammi of the food. Thus evolved the new cuisine. As time passed by the cuisine spread to other parts of the country and has become a delicacy around.
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