Durga Puja is a feast for the senses, especially the taste buds; it's not just about the colourful pandals and exquisite idols. Streets come alive with mouth-watering flavours and scents you must not miss if you decide to go pandal hopping.
Indian Chinese cuisine, also known as Hakka Chinese, or Desi-Chinese cuisine is a special kind of Chinese food tailored for Indian palates by fusing Chinese ingredients with spices and flavours from India. Even though Asian cuisines have blended throughout history, the most well-known narrative for fusion food originated with Chinese labourers who moved to British India for employment in Calcutta, now known as Kolkata.
These early Chinese food vendors opened restaurants in the neighbourhood, customising their recipes to Indian palates. The main characteristics of Chinese Indian cuisine are the ingredients: a lot of thickening agents, oil, and strong Chinese sauces are combined with Indian vegetables and spices. Stir-fried in a wok, Sino-Indian cuisine combines Indian-friendly ingredients and flavours with Chinese cooking techniques.
Food dishes in these categories are generally a fantastic idea, and the outcome is unmissable during puja when Indian cuisine is combined with distinctive Western flavours.
Chicken Lollipop
An iconic Indo-Chinese fried chicken appetiser, the chicken lollipop is simply a frozen chicken winglet. Though individual recipes may differ the drumsticks are covered with a hot red batter made mostly of turmeric and red chilli powder. After coating, the chicken is marinated for a few hours. Traditionally, the marinated chicken is deep-fried in oil, Aluminium foil is occasionally used to cover the visible bone.
Hot And Sour Soup
One well-known example of Chinese food that has become an Indian favourite is Hot And Sour Soup. This is a variation of hulatang, or "pepper hot soup," originated in Sichuan. Vinegaris added to increase the sourness. This adaptable soup is well-liked in Southeast Asia, India, Pakistan, and even the US. Additives can be changed or swapped according to what's in season.
Soya Chilli
Soya Chicken is a popular Indo-Chinese cuisine made with chicken. This dish has anHakka Chinese ancestry. This could include a range of dry soya recipes from India. While boneless chicken is typically used in this recipe, soya can also be used for vegetarians. There are various varieties of soya chilli, each with a different amount of flavour and spices. There are also "sauce" and "dry" varieties, which differ in how much gravy or sauce is used.
Manchurian
Manchurian is a type of Indian Chinese dish that involves coarsely cutting, deep-frying, and sautéing foods, including paneer in a sauce made with soy.Manchurian is the outcome of Chinese flavour and cooking methods being modified to suit Indian palates. Although it is not very well-known in China, it has gained popularity in India and has become a mainstay of Indian-Chinese cuisine.
Jalfrezi
A stir-fried curry dish with Bengali origins that is well-liked throughout South Asia is called Jalfrezi. It can also be called "Hot-fry". It is made of veggies, or paneer, which is stir-fried and served with a thick, hot sauce that contains green chilli peppers. Onions, tomatoes, and bell peppers are typical extra additions.