Indian Chinese cuisine

Indian Chinese cuisine, Chinese Indian cuisine, Indo-Chinese cuisine, Sino-Indian cuisine, Chindian cuisine, Hakka Chinese or Desi-Chinese cuisine is a distinct style of Chinese cuisine adapted to Indian tastes and spices. Though Asian cuisines have been mixed throughout history all over Asia, the most popular origin story of the fusion food resides with Chinese immigrants to Kolkata, the then capital of British-ruled India. Opening restaurant businesses in the area, these early Chinese food sellers adapted their culinary styles to suit Indian tastes.

Chinese Indian food is differentiated from traditional Indian cuisines by its distinct blend of Chinese and Indian influences: Indian vegetables and spices are used, along with much Chinese sauces, thickening agents, and oil. Stir-fried in a wok, Sino-Indian food adds Indian sensibilities regarding spices and tastes when adapting Chinese culinary styles to the Indian palate. The cuisine has become integral to the mainstream culinary scenes of India, Pakistan, Bangladesh, and Afghanistan, and its diffusion to nations like the United States, the United Kingdom, Australia, Canada, and the Caribbean such as Jamaica and Martinique, have shaped and altered the global view of Chinese, Indian, and Asian cuisines like in most Southeast Asian countries of Indonesia and Thailand.