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