This article is part of the series Indian cuisine

Preparation techniques and cooking items

Utensils Image File history File linksMetadata No higher resolution available. ... One of the most highly evolved cuisines in the world over the past three thousand years, the multiple families of Indian cuisine are characterized by their sophisticated and subtle use of many spices and herbs. ...

Regional cuisines

North India Punjabi – Mughlai – Rajasthani – Kashmiri – Pahadi – Bhojpuri – Benarasi – Bihari Tandoori chicken is a popular dish in Punjabi cuisine. ... Mughlai cuisine comes from the kitchens of the the Mughal Empire. ... Rajasthani cuisine is predominantly vegetarian and dazzling in its variety. ... The Cuisine of Kashmir as we know it today has eveloved over hundres of years. ... sOME MEMORIES FROM BHOJPUR:-- ARA MANE SHAHABAD KE DISH LOG BHULA DELE BADE? khurma, litti, makuni,boot(grams plant) ke sa sag, ghughni, noni ke sag. ... // Introduction Predominantly, the food of Bihar is vegetarian. ...

South India Kerala – Tamil – Andhra – Karnataka – Hyderabadi-Mangalorean Keralas traditional sadya, served on a banana leaf Keralas cusine is linked in all its richness to the history, geography and culture of the land. ... Tamil cuisine is one of the oldest vegetarian culinary heritages in the world. ... Rice is the staple food of the southern state of India, Andhra Pradesh. ... This article does not cite any references or sources. ... Hyderabadi Cuisine, a princely legacy, to an extent, is a blend of Mughlai cuisine and Persian cuisines. ... Mangalorean The term refers to people inhabiting the city of Mangalore in the state of Karnataka, India. ...

East India Bengali – Oriya By Scott Kriebel (vega4@gwu. ... // Oriya cuisine relates to the cooking of the eastern Indian state of Orissa. ...

North-East India Sikkimese – Assamese – Tripuri – Naga Assamese cuisine is a mixture of different indigenous as well as external influences with a lot of regional variations. ... The Tripuri (Tipra or Tipperah) people are the original inhabitants of the state of Tripura in North East India. ... Naga cuisine, of the Naga people, is known for exotic meats but simple and flavorful ingredients. ...

West India Goan – Gujarati – Maharashtrian/Marathi – Malvani/Konkani – Parsi Gujarati cuisine refers to the cuisine of the people from the state of Gujarat in the West region of India. ... Maharashtrian (or Marathi) cuisine is cuisine of the Marathi-speaking people, those from the state of Maharashtra in India. ... Malvani cuisine is the standard cuisine of the Konkan region of Maharashtra, Kolhapur district, Goa and northern parts of West Karnataka. ... Parsi cuisine is a blend of vegetarian Gujarati cuisine and non-vegetarian Iranian cuisine. ...

Other Overseas – Nepali – Historical – Jain (Satvika) – Anglo-Indian – Sindhi – Chettinad – Udupi – Fast food Nepalese cuisine refers to the cuisines of Nepal. ... The traditional Jain cuisine excludes onions and garlic like the shojin-ryori cuisine of Japan. ... During the British Raj in India, many local Indian dishes were adapted (often in quite dramatic ways) by the British and many of these dishes became fashionable in England at the time. ... Sindhi cuisine refers to the cuisine of the Sindhi people. ... This article is being considered for deletion in accordance with Wikipedias deletion policy. ... This article does not cite any references or sources. ... Wikipedia does not yet have an article with this exact name. ...

Ingredients and types of food

Main dishes Sweets and desserts Drinks Snacks Spices Condiments List of Indian dishes by region of origin. ... List of Indian sweets and desserts by region of origin. ... // Lassi Bhang Lassi Sharbat Indian filter coffee Jal jeera Tea Masala chai Indian beer Falooda Chhachh (Buttermilk) Chhaang Toddy Fenny Nimbu pani Aam panna Kala Khatta Thandaai Kokum Sarbat Mastani, pune Sambharam Soma Limca Thums Up Maaza Frooti Sprite Fanta Coca-cola Pepsi Appy Fizz Indian whisky Category: ... Indian snacks comprise food items in India that are quick to prepare, spicy, usually fried, and eaten in the evening or morning with tea or with any one of the meals as a side-dish. ... Indian Spices In Indian cuisine, curry refers not to a spice, but to any dish eaten with rice, or more commonly, any dish with a gravy base. ... Following is a list of condiments used in Indian cuisine. ...

See also:

Indian chefs Cookbook: Cuisine of India

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Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. It is said to have been developed by the tiny Chinese community that has lived in Kolkata for over a century. Immensely popular with Indians, it is widespread in major Indian metropolitan cites such as Mumbai, New Delhi and most importantly Kolkata (formerly Calcutta); and is also enjoyed by Indian and Chinese communities in Malaysia, Singapore and North America. Indeed, in a curious twist, Indian Chinese has followed the mainstream Indian expatriate community as they have spread across the world and have made become very successful by providing expatraite Indians with a taste of authentic Indian Chinese.

Origins

The cuisine is believed to have originated with the Chinese of Calcutta and Chinese food is still popular there. At present, the Chinese population in Calcutta constitute an odd 20,000. ^[1] People of Chinese origin mostly live in India's only China Town located around Tereti Bazar and Bowbazar area which has since been relocated to Tangra, Calcutta. Most of these immigrants were Cantonese and Hakka. Chinatown in India still boasts a number of Chinese restaurants specializing in Hakka cuisine and Indian Chinese variants. The Chinese of Calcutta celebrating the Lunar New Year in Chinatown. ... Bowbazar (also spelt Boubazar) is a neighbourhood and police station[1]in central Kolkata, earlier known as Calcutta, in the Indian state of West Bengal. ... Tangra is a district in north-west Kolkata that traditionally housed a large number of tanneries. ... This article does not cite any references or sources. ... An opium den in the China Town, Kolkata, 1945 Chinatown in the eastern part of the city of Kolkata is the only Chinatown in India. ... Hakka cuisine is the cooking style of the Hakka, and originally came from southeastern China (Guangdong and Fujian). ...

Features

Foods tend to be flavoured with spices such as cumin, coriander, and tumeric, which are traditionally not associated with geniune Chinese cuisine. Hot chilli, ginger, garlic and yoghurt are also frequently used in dishes. ^[2] This makes Indian Chinese food similar in taste to many ethnic dishes in Southeast Asian countries such as Singapore and Malaysia, which have strong Chinese and Indian cultural influences. For other uses, see Spice (disambiguation). ... Binomial name L. Cumin (Cuminum cyminum) (sometimes misspelled cummin) is a flowering plant in the family Apiaceae, native from the east Mediterranean to East India. ... Binomial name L. Percentages are relative to US recommendations for adults. ... Binomial name Curcuma longa Linnaeus Turmeric (Curcuma longa, also known as tumeric or curcumin) is a spice commonly used in curries and other south Asian cooking. ... Chinese cuisine (Chinese: 中國菜) is widely seen as representing one of the richest and most diverse culinary cuisines and heritages in the world. ... The chile pepper, chili pepper, or chilli pepper, or simply chile, is the fruit of the plant Capsicum from the nightshade family, Solanaceae. ... For other uses, see Ginger (disambiguation). ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... Yoghurt or yogurt, less commonly yoghourt or yogourt (see spelling below), is a dairy product produced by bacterial fermentation of milk. ... Location of Southeast Asia Southeast Asia is a subregion of Asia. ...

Non-staple dishes are by default served with generous helpings of gravy, although they can also be ordered "dry" or "without gravy". Culinary styles often seen in Indian Chinese fare include chilli (implying hot and batter-fried), Manchurian (implying a sweet and salty brown sauce), and Szechwan (Sichuan, implying a spicy red sauce). These correspond loosely, if at all, with authentic Chinese food preparation. This article or section does not cite any references or sources. ... for the guitarist, see Dave Felton Gravy is a type of sauce, usually made from the juices that naturally run from meat or vegetables during cooking. ... Batter is a thick or thin liquid mixture, usually based on flour, water or milk, and egg. ... Approximate extent Northeast China (Simplified Chinese: 东北; Traditional Chinese: 東北; pinyin: Dōngběi; literally east-north), historically known as Manchuria, is the name of a region (ca. ... Look up Sweet in Wiktionary, the free dictionary. ... For other uses, see Salt (disambiguation). ... The brown and orange disks of color are objectively identical, in identical gray surrounds, in this image; their perceived color categories depend on what white they are compared to. ... Sichuan (Chinese: 四川; pinyin: Sìchuān; Wade-Giles: Ssu-ch`uan; non-standard transliteration: Szechwan) is a province in central-western China with its capital at Chengdu. ...   (Chinese: ; pinyin: ; Wade-Giles: SzÅ­4-chuan1; Postal map spelling: Szechwan and Szechuan) is a province in the central-western China with its capital at Chengdu. ... External links Wikibooks Cookbook has more about this subject: Spice Food Bacteria-Spice Survey Shows Why Some Cultures Like It Hot Citat: ...Garlic, onion, allspice and oregano, for example, were found to be the best all-around bacteria killers (they kill everything). ... For other uses, see Red (disambiguation). ...

Ingredients

Scallions and soy sauce are used in plenty to add a "Chinese touch" to the food. Beef and pork, taboo to Hindus and Muslims respectively, are rarely served. ^[3] As a result, non-vegetarian dishes are left with chicken, mutton, fish and prawns, of which chicken is the most widely available option. Also, primary ingredients not often seen in authentic Chinese cuisine, such as paneer, cauliflower, and potato, are used in Indian Chinese cooking, mainly to cater to the proportionately large population of vegetarians in India. Chopped spring onion The common name scallion(Or Don Patch sword as on Bobobo) is associated with various members of the genus Allium that lack a fully-developed bulb. ... Japanese name Kanji: Hiragana: Korean name Hangul: Vietnamese name Quoc Ngu: Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... For other uses, see Beef (disambiguation). ... For other uses, see Pork (disambiguation). ... This article is about cultural prohibitions in general, for other uses, see Taboo (disambiguation). ... This article is about the Hindu religion; for other meanings of the word, see Hindu (disambiguation). ... A Muslim is a believer in or follower of Islam. ... For animals adapted to eat primarily plants, sometimes referred to as vegetarian animals, see Herbivore. ... This article or section does not adequately cite its references or sources. ... Mutton may refer to either: The meat of a sheep In parts of Asia, the meat of a goat Category: ... For other uses, see Fish (disambiguation). ... Suborders Not necessary complete list: Aristeidae Penaeidae Sergestidae Sicyoniidae Solenoceridae Nematocarcinidae Atyidae Pasiphaeoidae Rhynocinetidae Campylonotidae Palaemonidae Alpheidae Ogyrididae Hippolytidae Proussidae Pandalidae Crangonidae True shrimp are small, swimming, decapod crustaceans usually classified in the suborder Natantia, found widely around the world in both fresh and salt water. ... Making paneer Paneer (Hindi: पनीर , from Persian پنير sometimes spelled Panir or Paner), is the most common Indian form of cheese. ... Percentages are relative to US recommendations for adults. ... For other uses, see Potato (disambiguation). ...

Dishes

Appetisers

Soups like Manchow soup and sweet corn soup, again available in vegetarian and non-vegetarian form, are commonly available, as are starters such as chicken lollipops, spring rolls and wontons. Simple street-side Indian Chinese eatery version of Chicken Manchow Soup Manchow soup is a Chinese-style soup popular in Indian Chinese cuisine due to its ease of preparation and hot spicy taste. ... This page is a candidate to be moved to the Wikibooks Cookbook. ... Starter may refer to an automobile self starter, or starter motor the person who fires a pistol or waves a flag to indicate the start of a race bread starter, (also called sponge) a fermented mixture used in baking sourdough a motor starter, or electric motor starter used to start... Chicken lollipop is an hors doeuvre that is made from the middle (and sometimes inner) segments of chicken wings. ... A partitioned Taiwanese spring roll (潤餅) whose wheat-based wrapper is unfried. ... A Cantonese style shrimp wonton Wontons (Traditional Chinese: ; Simplified Chinese: details), also written as wantan, wanton, wuntun, are a type of dumpling common in Chinese cuisine. ...

Rice and noodles

This article is part of the series: Chinese cuisine Image File history File links ChineseDishLogo. ... Chinese cuisine (Chinese: 中國菜) is widely seen as representing one of the richest and most diverse culinary cuisines and heritages in the world. ...
History History of Chinese cuisine
Eight Great Traditions Anhui (Hui 徽) Cantonese (Yue 粵) Fujian (Min 闽) Hunan (Xiang 湘) Jiangsu (Su 苏 or Yang 揚) Shandong (Lu 魯) Szechuan (Chuan 川) Zhejiang (Zhe 浙)
Others Beijing Imperial Aristocrat Liao (Liaoning) Jin (Tianjin) Chinese Buddhist Chiuchow E (Hubei) Gan (Jiangxi) Hainan cuisine Hakka Jin (Shanxi) Hong Kong Huaiyang Chinese Islamic Northeast Qian (Guizhou) Qin (Shaanxi) Shanghai Macanese Taiwanese Yu (Henan) Yunnan
Overseas Chinese American Chinese British Chinese Burmese Chinese Canadian Chinese Caribbean Chinese Chifa (Perú) Filipino Chinese French Chinese German Chinese Indian Chinese Indonesian Chinese Japanese Chinese Korean Chinese Malaysian Chinese Peranakan Singaporean Chinese Thai Chinese
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Staple base options for an Indian Chinese meal include chicken, shrimp or vegetable variants of Hakka or Szechwan/Sichuan noodles popularly referred to as chow mein; and regular or Szechwan/Sichuan fried rice. American chop suey and sweet and sour dishes can be found at many restaurants. Some South Indian restaurants have also come up with spring roll and Szechwan dosas. The history of Chinese cuisine is, in China, traced back to the Peking Man and his use of fire, and the invention of cuisine some 400,000 years ago. ... Anhui cuisine (Chinese: 徽菜) is one of the Eight Culinary Traditions of China. ... Cantonese (Yue) cuisine originates from Guangdong Province in southern China, or more precisely, the area around Canton (Guangzhou). ... Fujian cuisine is derived from the native cooking style of the province of Fujian, China. ... Hunan Cuisine, sometimes called Xiang Cuisine (湘菜 pinyin xiāng cài), consists of the cuisines of the Xiangjiang region, Dongting Lake and western Hunan Province, in China. ... This page meets Wikipedias criteria for speedy deletion. ... Cuisine of Shandong. ... Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine (Chinese: ) is a style of Chinese cuisine originating in Sichuan Province of southwestern China which has an international reputation for being hot and numbing (麻辣), because of the common ingredient Sichuan peppercorn (花椒). Although the region Sichuan is now romanized as Sichuan, the cuisine is... Zhejiang cuisine (Chinese: 浙菜 or 浙江菜) is one of the Eight Culinary Traditions of China. ... Beijing cuisine (Chinese: ; pinyin: jÄ«ngcài; lit. ... Chinese imperial cuisine is is derived from a variety of cooking styles of the regions in China, mainly Shandong cuisine and Jiangsu cuisine. ... Chinese aristocrat cuisine traces its origin to the Ming dynasty and the Qing dynasty when the imperial officials stationed in Beijing brought their private chefs and such different variety of culinary styles mixed and developed overtime and formed an unique breed of its own, and thus the Chinese aristocrat cuisine... Liaoning cuisine is derived from the native cooking styles of the Liaoning region in China, and it is the most famous Northeastern Chinese cuisine. ... Tianjin cuisine is derived from the native cooking styles of the Tianjin region in China, and it is heavily influenced by Beijing cuisine. ... Buddhist cuisine is a kind of cuisine mainly for the believers of Buddhism. ... Chiuchow cuisine, Teochew cuisine or Chaozhou cuisine (潮州菜; pinyin: Cháozhōu cài) originates from Chiuchow (now called Chaozhou), a city of China in Guangdong Province, not far from Canton. ... Hubei cuisine is derived from the native cooking styles of the Hubei region in China. ... Jiangxi cuisine is derived from the native cooking styles of the Jiangxi region in China. ... Hakka cuisine is the cooking style of the Hakka, and originally came from southeastern China (Guangdong and Fujian). ... Shanxi cuisine is derived from the native cooking styles of the Shanxi region in China, and it is famed for noodles and its sour taste. ... Huaiyang cuisine is one the Cuisine of China. ... Due to the majority Muslim population in western China, many Chinese restaurants cater to Muslims or cater to the general public but are run by Muslims. ... Northeastern Chinese cuisine (东北菜; pinyin: dōngbÄ›i cài), or Manchurian cuisine, relies heavily on preserved foods and hearty fare due to the harsh winters and relatively short growing seasons. ... Guizhou cuisine is derived from the native cooking styles of the Guizhou region in China. ... Shannxi cuisine is derived from the native cooking styles of the northwestern region in China. ... Shanghai cuisine (上海菜), also known as Hu cai (滬菜, pinyin: hù cài) is a style of Chinese cuisine, and is a popular and celebrated cuisine among the Chinese in China. ... With over 450 years of history, Macanese cuisine is unique to Macao. ... Cuisines in Taiwan (Traditional Chinese: ; Simplified Chinese: ; pinyin: ) have several variations. ... This article or section does not cite its references or sources. ... Yunnan cuisine is an amalgimation of Han and Chinese minority cuisines. ... American Chinese cuisine refers to the style of food served by Chinese restaurants in the United States. ... Burmese Chinese cuisine is based on Chinese cuisine, particularly from Yunnan, Fujian, and Guangdong Provinces, with local influences. ... Canadian Chinese cuisine or Can/Chinese is a popular style of cooking exclusive to take-out and dine-in eateries found across Canada. ... Caribbean Chinese cuisine is a popular style of food resulting from a fusion of Chinese and West Indian cuisines. ... Chifa is the name given to Peruvian-Cantonese cuisine. ... There are many types of foods in the Philippines because of inhabitants residing in the country. ... Indonesian Chinese Cuisine is characterized by the mixture of Chinese with local Indonesian style. ... Japanese Chinese cuisine is a unique style of Chinese cuisine served by Chinese restaurants in Japan. ... Korean Chinese cuisine is derived from mainland Chinese cuisine but has been strongly influenced by local ingredients in such as way that it can be regarded as being more Korean than Chinese. ... The cuisine of a country is generally a microcosm of the nation and Malaysian cuisine reflects the multi racial aspects of Malaysia. ... Peranakan or Nonya cuisine combines Chinese, Malay and other influences into a unique blend. ... The cuisine of Singapore is often viewed by her population as a prime example of the ethnic diversity of the culture of Singapore. ... The Thai Chinese is a group of overseas Chinese born in Thailand. ... This article does not cite any references or sources. ... A cook making hand-pulled noodles. ... Take-out chicken chow mein from an American Chinese restaurant Chow mein is a stir-fried dish in American Chinese cuisine, consisting of noodles, meat, and cabbage and other vegetables. ... Fried rice (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ) is a popular component of Chinese cuisine and, by extension, various other forms of Asian cuisine. ... To meet Wikipedias quality standards, this article or section may require cleanup. ... Sweet and sour sauce is a popular sauce used in Chinese cuisine. ... South India is a linguistic-cultural region of India that comprises the four states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu and the two Union Territories of Lakshadweep and Puducherry, whose inhabitants are collectively referred to as South Indians. ... For other uses, see Restaurant (disambiguation). ... This article does not cite any references or sources. ...

Popular Entrees

Ubiquitous main course entrees include:

• Chilli Chicken/Prawn/Fish/Mutton/Beef/Vegetables/Paneer
• Garlic Chicken/Prawn/Fish/Mutton/Vegetables/Paneer
• Szechwan Chicken/Prawn/Fish/Mutton/Vegetables/Paneer
• Ginger Chicken/Prawn/Fish/Mutton/Vegetables/Paneer
• Manchurian Chicken/Prawn/Fish/Mutton/Vegetables/Paneer
• Hong Kong Chicken
• Lemon Chicken/Prawn/Fish
• Hunan Chicken
• Sweet and Sour Chicken (Different from the American Version of Sweet and Sour, but similar to General Tso's Chicken)

Often the nomenclature is such that the main ingredient is mentioned first, followed by the entree style such as "Chicken Chilli" .

Desserts

Indian Chinese dessert options include ice cream on honey-fried noodles or date pancakes. Missing image Ice cream is often served on a stick Boxes of ice cream are often found in stores in a display freezer. ... For other uses, see Honey (disambiguation). ... Binomial name Phoenix dactylifera L. The Date Palm Phoenix dactylifera is a palm, extensively cultivated for its edible fruit. ... Two pancakes with maple syrup. ...

Availability

Indian Chinese food is readily available in major metropolitan areas of India such as Mumbai, Chennai, Hyderabad, Delhi, Kolkata and Bangalore. It is also available in a number of towns and on dhabas (roadside stalls) adjacent to major Indian roads and highways. Many restaurants have a Chinese section in their menus, and some are even dedicated to serving Indian Chinese food. It can also be found in the mobile kitchen carts that ply the streets of cities, prepared in woks over a portable gas burner. Manchurian sauce, Szechwan sauce, soy sauce and Hakka noodles are available in many stores in cities across. Many overseas Indian restaurants in the West and the Middle East also cater to the overseas Indians' nostalgic taste for Indian Chinese food, ^[4] . The cuisine is also branching out into the mainstream in major metropolitan areas of North America such as Chicago, New York, San Francisco, Seattle, Dallas, Houston, Toronto, and Atlanta. Chinese food in Nairobi, Kenya also tends to be of this style. , “Bombay” redirects here. ... , “Madras” redirects here. ... , For other uses, see Hyderabad. ... For other uses, see Delhi (disambiguation). ... , “Calcutta” redirects here. ... For other uses, see Bangalore (disambiguation). ... Cooking in a wok The wok is a versatile round-bottomed cooking vessel originating in China. ... LPG might be an initialism or abbreviation for: Liquified petroleum gas Laboratoire de Planetologie, Grenoble, France Literary Press Group of Canada Landwirtschaftliche Produktionsgenossenschaft (German, obsolete/historical) Long period grating This page concerning a three-letter acronym or abbreviation is a disambiguation page — a navigational aid which lists other pages that... One may feel nostalgic for the familiar routine of school, conveniently forgetting the painful experiences such as bullying. ... Nickname: Motto: Urbs in Horto (Latin: City in a Garden), I Will Location in the Chicago metro area and Illinois Coordinates: , Country State Counties Cook, DuPage Settled 1770s Incorporated March 4, 1837 Government  - Mayor Richard M. Daley (D) Area  - City  234. ... This article is about the state. ... This page is a candidate for speedy deletion. ... City nickname Emerald City City bird Great Blue Heron City flower Dahlia City mottos The City of Flowers The City of Goodwill City song Seattle, the Peerless City Mayor Greg Nickels County King County Area   - Total   - Land   - Water   - % water 369. ... Dallas redirects here. ... Houston redirects here. ... This article is about the state capital of Georgia. ...

See also

• Chinese of Calcutta

The Chinese of Calcutta celebrating the Lunar New Year in Chinatown. ...

References

1. ^ [1] Catchcal.Com - The Chinese Of Calcutta
2. ^ [2] Deshpande, Shubada. Fare for the Desi Dragon. Rediff on the Net October 25, 1999
3. ^ [3] Marryam H Reshii. 8 reasons Indians will never get real Chinese. Rediff on the Net. June 07, 2005
4. ^ [4] Chopra, Sonia. Chinese food, Indian-style. Rediff on the Net (US Edition) September 3, 2001

External Links

• The Hindu Business Line: The Chinese factor
• Wok that way
• Pou Chong Brothers Pvt. Ltd., Kolkata, Chinese Sauce Manufacturer,Leather,Jewellery and other chinese Products
• ThienLee Dot Com
• MySpace,Orkut,Hi5,Friendster,Phenyu Glitters,Comments,Graphics Etc.
• Online Community For ALL Phenyu = Friends