Intro to Indo-Chinese

If you’re not familiar with Indo-Chinese, it’s basically the fundamentals of Chinese cooking, but heavier in spices and sauces. It also utilizes flavors found frequently in Indian cooking such as ginger, coriander, garlic, and cumin as well as items such as paneer and cauliflower. It is said to have developed by the Chinese immigrants who came to India and settled in Kolkata.  This fusion is the most prevalent of Chinese food found in India and can be found around the globe in restaurants that specialize in this type of cooking. It’s also one of my favorite types of food…perhaps because it is much more illusive in the West. My next few posts are all about this brilliant pairing of these cultures on the plate.

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