Chinese cuisine has significantly influenced Indian cuisine over the past 85 years. The first Indo-Chinese restaurant opened in Kolkata, introducing new dishes like fried rice and noodles. Indian Chinese cuisine became widely popular across India, as restaurants and street vendors offered Chinese-inspired dishes with Indian spices. Popular Indian Chinese dishes include Manchurian, which fries cauliflower or other vegetables in oil with chili sauce, and Hakka chowmein, a noodle dish. The Chinese influence introduced non-vegetarian options to many Indians and use of ingredients like MSG. It has changed the structure of Indian meals by replacing rice and pulses with Chinese staples. Soup culture was also influenced by Chinese cuisine in India.
Chinese cuisine has significantly influenced Indian cuisine over the past 85 years. The first Indo-Chinese restaurant opened in Kolkata, introducing new dishes like fried rice and noodles. Indian Chinese cuisine became widely popular across India, as restaurants and street vendors offered Chinese-inspired dishes with Indian spices. Popular Indian Chinese dishes include Manchurian, which fries cauliflower or other vegetables in oil with chili sauce, and Hakka chowmein, a noodle dish. The Chinese influence introduced non-vegetarian options to many Indians and use of ingredients like MSG. It has changed the structure of Indian meals by replacing rice and pulses with Chinese staples. Soup culture was also influenced by Chinese cuisine in India.
Chinese cuisine has significantly influenced Indian cuisine over the past 85 years. The first Indo-Chinese restaurant opened in Kolkata, introducing new dishes like fried rice and noodles. Indian Chinese cuisine became widely popular across India, as restaurants and street vendors offered Chinese-inspired dishes with Indian spices. Popular Indian Chinese dishes include Manchurian, which fries cauliflower or other vegetables in oil with chili sauce, and Hakka chowmein, a noodle dish. The Chinese influence introduced non-vegetarian options to many Indians and use of ingredients like MSG. It has changed the structure of Indian meals by replacing rice and pulses with Chinese staples. Soup culture was also influenced by Chinese cuisine in India.
BVHM/09/JIMS/2019 INTRODUCTION TO CUSINE A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation traditions, customs and ingredients often combine to create dishes unique to a particular region INDIAN CUSINE Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hinduism and Islam, cultural choices and traditions. Historical events such as invasions, trade relations, and colonialism have played a role in introducing certain foods to this country The New World brought a number of new vegetables and fruit to India. A number of these such as potatoes, tomatoes, chilies, peanuts, and guava have become staples in many regions of India. Indian cuisine has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded around Europe and Asia. Indian cuisine has influenced other cuisines across the world, especially those from Europe (especially Britain), the Middle East, Southern African, East Africa, Southeast Asia, North America, Mauritius, Fiji, Oceania, and the Caribbean CHINESE CUSINE Chinese cuisine is an important part of Chinese culture and includes cuisines originating from China. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide. The preferences for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Geographic features including mountains, rivers, forests, and deserts also have a strong effect on the local available ingredients, considering that the climate of China varies from tropical in the south to subarctic in the northeast. Imperial royal and noble preference also plays a role in the change of Chinese cuisine. Because of imperial expansion and trading, ingredients and cooking techniques from other cultures have been integrated into Chinese cuisines over time. There are numerous regional, religious, and ethnic styles of Chinese cuisine found within China and abroad. The most praised Four Great Traditions in Chinese cuisine are Chuan, Lu, Yue, and Huaiyang, representing cuisines of West, North, South, and East China, respectively. The modern Eight Cuisines of China are Anhui ( 徽 菜 ; Huīcài), Guangdong ( 粤菜 ; Yuècài), Fujian ( 闽 菜 ; Mǐncài), Hunan ( 湘菜 ; Xiāngcài), Jiangsu ( 苏 菜 ; Sūcài), Shandong ( 鲁菜 ; Lǔcài), Sichuan ( 川 菜 ; Chuāncài), and Zhejiang ( 浙菜 ; Zhècài) cuisines. Color, smell, and taste are the three traditional aspects used to describe Chinese food, as well as the meaning, appearance, and nutrition of the food. Cooking should be appraised with respect to the ingredients used, knifework, cooking time, and seasoning. HISTORY OF CHINESE FOOD IN INDIA 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. New restaurants mushroomed all over Kolkata, and legends like Fat Mama and Kim Fa were born, offering newer dishes with fancier combinations and names like August Moon Rolls and Fiery Dragon Chicken. Before you knew it "Indian Chinese" had tickled the taste buds of folk in every small town and city across India. No small feat for a foreign cuisine. Indian Chinese food wasn't just served by restaurants big and small, but also by handcart owners, highway food stalls and mobile Chow Mein vans boasting imaginative names like Hungry Eyes and Dancing Stomach. Classic Mumbai street food now even has Chinese versions with "Chinese bhel" and "Sichuan dosa." IMPACT ON INDIAN CUSINE The Chinese influence on Indian food gave birth to a whole new facet in Indian cuisine popular as the Indian Chinese Cuisine. The Indian Chinese cuisine is different from the original Chinese cuisine. Spices like turmeric, cumin, and coriander along with hot chili, yoghurt, garlic and ginger are used in these dishes. Non- staple dishes in Chinese cuisine are of two types. It can be served with the helping of gravy or without the gravy. Manchurian and Szechwan are other popular Chinese cuisines in India. These are often served in Indian style by frying them deep in the oil and adding chili to it. Chinese influence On Indian food also popularized non-vegetarian dishes in India. Non veg dishes like fish, chicken, mutton and prawns were largely popularized. Another remarkable Chinese influence on Indian food is the usage of Ajinomoto to ensure the typical Chinese flavour in Indian food.
Chinese influence on Indian food silhouetted the
Indian food scenario whilst adding that contemporary touch of tangy- tarty taste of Indian Chinese cuisine. Chinese influence on Indian food altered the structure of Indian cuisine also. Plain rice and pulses were heavily replaced by chowmin and fried rice. The main course of Chinese cuisine therefore contoured the structure of Indian Chinese cuisine in India. Indian Chinese cuisine includes Manchurian with any of the chicken, prawn, fish, mutton, or vegetable. It is also available with paneer, Sweet and sour chicken, Gobi Manchurian, combines with scallion, soy sauce, ginger, hot pepper, with cauliflower, Momos, etc. Its desserts include ice cream on honey-fried noodles and date pancakes. The development of soup culture in Indian food system is also an important contribution of the Chinese influence on Indian food. In Indian Chinese recipes sweet corn soups and manchow soups are largely available in meat and vegetable form as the starters. Chicken is widely available for the non-vegetarian customers. The most popular Chinese cuisine, Hakka chowmin is made with noodles along with chicken, shrimp or vegetable variants. American chop sue and sweet and sour dishes are also famous among Indian community. POPULAR INDIAN DISHES CHINESE DISHES INDO CHINESE CUSINE THANK YOU