| There is a lot of demand for Indian-Chinese food. | | | | the local tastes, with classic Chinese recipes and |
| Indian-Chinese cuisine emerged as a result of the | | | | cooking techniques. In addition, dishes evolved that |
| migration of Chinese to the Indian subcontinent many | | | | suited the large Indian vegetarian population. And so |
| decades ago. Most came from the Indo-China border | | | | Indian-Chinese food -- Indian spices and seasonings |
| for, among other reasons, employment and political | | | | overlaid with Chinese techniques -- was added to the |
| refuge. | | | | other culinary traditions. For such spices please visit |
| As with Indian cooking, Chinese cooking is provincial | | | | Some popular dishes include dumplings in a hot, |
| and the staple is rice. Some regions use more spices | | | | sweet, and sour sauce; Chinese fried rice, a spicier |
| than others, and the types of dishes vary. But when | | | | and more Indian-like version of the classic dish; chili |
| Indians went to Chinese restaurants in India, they | | | | cauliflower, marinated in hot peppers and garlic and |
| were looking for spicy Chinese food. What emerged | | | | deep-fried; and Hakka noodles. |
| was a cuisine that merged Indian spices, which suited | | | | |