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Indo-Chinese food is a vibrant fusion of Indian and Chinese culinary traditions, offering a wide range of flavours and textures. This cuisine emerged from the Chinese immigrant communities in Kolkata and has since become a beloved part of the Indian food landscape. Ingredients such as soy sauce, vinegar, ginger, and garlic are commonly used blending them with Indian spices such as cumin, coriander, and turmeric.
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The result is a unique, mouth-watering flavour profile that appeals to a broad spectrum of palates. Many of these dishes usually made with meat have been interestingly adapted in vegetarian versions. Popular appetisers include crispy Spring Rolls and Chilli Baby Corn, while main courses such as Schezwan Fried Rice add a spicy kick.
Key dishes include Vegetable Manchurian, where vegetable balls are fried and then tossed in a tangy, spicy sauce, and Hakka Noodles, stir-fried with colourful vegetables and flavoured with soy sauce, garlic, and chilies. Chilli Paneer features cubes of paneer sautéed with bell peppers and onions in a fiery sauce, while Gobi Manchurian offers crispy cauliflower florets in a similarly spiced gravy. Here are some desi-Chinese dishes that can be easily made at home.
Vegetable Manchurian
Vegetable Manchurian is a popular Indo-Chinese dish made by combining finely chopped mixed vegetables like cabbage, carrots, and bell peppers, which are shaped into balls and deep-fried to a golden crisp. These veggie balls are then simmered in a rich, flavorful sauce made from soy sauce, garlic, ginger, and a touch of vinegar, creating a perfect blend of sweet, sour, and spicy flavours. This dish is often enjoyed as an appetiser or served with fried rice or noodles.
Chilli Paneer
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Chilli Paneer is an Indo-Chinese favourite that features cubes of paneer (Indian cottage cheese) sautéed until golden brown and then tossed in a spicy, tangy sauce. The sauce is a mixture of soy sauce, chilli sauce, garlic, ginger, and bell peppers, creating a perfect harmony of heat and umami flavours. This dish can be prepared dry for an appetiser or with gravy to be served alongside fried rice or noodles.
Hakka Noodles
Hakka Noodles involve stir-frying boiled noodles with a variety of shredded vegetables such as carrots, bell peppers, and cabbage. The noodles are flavoured with soy sauce, chilli sauce, and a hint of vinegar, providing a delightful balance of spicy, tangy, and savoury tastes. This dish is a staple in Indo-Chinese cuisine and is loved for its versatility and quick preparation.
Gobi Manchurian
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Gobi Manchurian is a popular vegetarian Indo-Chinese dish where cauliflower florets are coated in a spiced batter and deep-fried until crispy. These crunchy florets are then tossed in a flavourful sauce made with soy sauce, garlic, ginger, and green chilies, creating a delicious combination of textures and flavours. Gobi Manchurian can be enjoyed as a dry appetiser or in a gravy form to pair with steamed rice or noodles.
Vegetable Spring Rolls
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The original desi Chinese snack, Vegetable Spring Rolls are crispy, golden rolls filled with a mix of finely chopped vegetables such as cabbage, carrots, bell peppers, and onions. These vegetables are stir-fried with soy sauce, garlic, and ginger, then wrapped in thin spring roll wrappers and deep-fried until crisp. They are typically served with a tangy dipping sauce, making them a popular snack or appetiser in Indo-Chinese cuisine.
Schezwan Fried Rice
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Schezwan Fried Rice is a spicy and flavourful dish made by stir-frying cooked rice with a variety of vegetables like bell peppers, carrots, and beans. The key ingredient is Schezwan sauce, a fiery blend of red chilies, garlic, ginger, and soy sauce, which infuses the rice with a robust and spicy flavour and red colour. This dish is perfect for those who love a bit of heat and is often enjoyed as a main course on its own or with other Indo-Chinese dishes.
Chilli Baby Corn
A version of the Chilli Paneer, the Chilli Baby Corn is a delightful dish where baby corn pieces are coated in a light batter and deep-fried until crispy. These crispy baby corn pieces are then tossed in a spicy and tangy sauce made from soy sauce, garlic, ginger, green chilies, and bell peppers. The dish is known for its vibrant flavours and crunchy texture, making it a popular choice as an appetiser or side dish with fried rice or noodles.
