Later, during the 1930s civil war in China, a large group of people, who were evicted from the country, took shelter in the Tangra region of Kolkata (then Calcutta) and over the years, made it to the Indian food industry, giving birth to what we call Indo-Chinese cuisine today.Īlthough the Chinese immigrants initially started selling Desi Chinese foods on the streets, in some years, they managed to open some of the most iconic eateries in Tiretti Bazaar and Tangra - Kolkata's very own Chinatowns. During that time, these Chinese immigrants worked largely as silk traders, dentists, carpenters, and leather tannery owners, and started cooking their own food using locally available ingredients, making it spicier than usual. If you are remotely aware of the history of Kolkata, you would know that the Hakka Chinese traders first came to India around the 1700s and settled in the city, which was the capital of the British Empire in India back then. History Of Indo-Chinese Cuisine: What Is The Origin Of Indo-Chinese Food? Here, we will take you through some of the iconic Chinese eateries across the city that helped shape what we enjoy today as Desi Chinese. But have you ever explored the story behind Indiansation of Chinese food? Let us tell you, it all started in Kolkata. In fact, it won't be an exaggeration to say, there are certain cravings that can only be satiated with the flavourful Indo-Chinese cuisine. Isn't it? Desi Chinese delicacies have a special place in every Indian's heart. Imagine a plate of spicy hakka noodles, with sides of chilli chicken- the very thought is enough to make us all slurp.
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