A dish as familiar and famous as TV serials bahu among our moms
A lot of people have this notion that dishes like Chowmien, Manchurian and Chilli Paneer fall under the category of authentic Chinese food. However, the reality is that it comes under the category of ‘Indo-Chinese’ , which is a fusion of Chinese and Indian cuisine. The story of the inception of Indo-Chinese comes from the 1700s from the town of Kolkata, when it was the capital of the British Empire. Chinese immigrants who were largely silk traders, carpenters, dentists and leather tannery owners, started cooking their food using Indian ingredients. After selling these dishes as easy street food, Indian Chinese restaurants and two Chinatowns were opened in Kolkata.
An Indian interpretation of Chinese food consists of deep fried spicy Indian ingredients with infused Chinese flavours mostly by using sauces like soya sauce and vinegar. Infact, the Shwezwan sauce is an invention of Indian- Chinese flavours. Over time, Indian Chinese food has travelled from the streets of Kolkata and has become an absolute favourite of the entire nation. Especially in metropolitan cities like Delhi, Mumbai and Bangalore. A dish still very popular on the streets of Kolkata is desi-style chowmein available both in vegetarian and non-vegetarian variations. Let’s look at how this desi-style delicacy could be prepared easily in your kitchen.
Preparation of Chicken
The long slurpy noodles are there to make your day and the minced chicken could make anyone drool over its taste.