IMPACT OF CHINESE

CUSINE IN INDIAN CUSINE

BY ASHISH ANUPAM PATNAIK

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