The Indian love affair with Chinese
food goes a long way back; ever since the first Chinese immigrants
arrived and settled in Kolkatta 200 years ago.
Tangra is home to Kolkatta's two century old "China Town".
Kolkatta has the highest concentration of Chinese people in India.
At one time there were as many as 30,000 people of Chinese origin
here but now these numbers have dwindled to about 5,000.
Over the years the Chinese added an interesting dimension to the
city's socio-cultural scenario. Kolkatta earned a reputation for
custom made Chinese Leather Shoes, Chinese Hair Salons, Chinese
Restaurants, Chinese Hupek Dentists and Chinese Steam Laundries.
These businesses were frequented by people from all walks of life
including the posh, the rich and the famous.
But what truly set Tangra apart was the Chinese Cuisine offered
at its many fine restaurants and even the Chow Mein and Hakka Noodles
on the street corner food carts that anyone could afford.
The Indian Chinese or DESI CHINESE is an adaptation of Chinese
seasonings and cooking techniques to suit Indian tastes. It's popularity
is wide spread all over India and is also enjoyed by Indian communities
across the globe. Indeed, in a curious twist, DESI CHINESE has followed
the main stream of Indian Ex-Pat communities which are wide spread
globally.
DESI CHINESE was born when the Chinese Immigrants had to modify
their traditional style of cooking which was rather bland and unsuitable
for the Indian palate. These clever people imported cumin, chili,
garlic, coriander and ginger from the renowned Indian cuisine and
married them to traditional Chinese dishes. They created pure magic!!!
DESI CHINESE fare includes CHILLI implying hot and batter fried
MANCHURIAN which is in a sweet and salty brown sauce and SCHEZWAN
which is in a spicy red sauce. these dishes can be served dry or
with a gravy and these styles correspond loosely, if at all, with
authentic Chinese food preparation.
The main ingredients used in DESI CHINESE and Chicken, Fish, Prawns,
Lamb Egg, Panir and Vegetables. Generally, very rarely will you
find Pork and Beef on any such menu. The main flavouring ingredients
are Soy Sauce and Shallots to give it a Chinese touch.
So then, here we are 200 years later in the beautiful river city
of brisbane, Australia.
A love, a great union, a wonderful and gracious tribute to the
two great ancient cultures of the world. India and China.... Culturally
so diverse yet moving ahead in perfect unison.
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