Lot of demand for Indian Chinese food

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 thecooking techniques. In addition, dishes evolved that
migration of Chinese to the Indian subcontinent manysuited the large Indian vegetarian population. And so
decades ago. Most came from the Indo-China borderIndian-Chinese food -- Indian spices and seasonings
for, among other reasons, employment and politicaloverlaid with Chinese techniques -- was added to the
refuge.other culinary traditions. For such spices please visit
As with Indian cooking, Chinese cooking is provincialSome popular dishes include dumplings in a hot,
and the staple is rice. Some regions use more spicessweet, and sour sauce; Chinese fried rice, a spicier
than others, and the types of dishes vary. But whenand more Indian-like version of the classic dish; chili
Indians went to Chinese restaurants in India, theycauliflower, marinated in hot peppers and garlic and
were looking for spicy Chinese food. What emergeddeep-fried; and Hakka noodles.
was a cuisine that merged Indian spices, which suited