Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Helenandchips

Chindian food

Recommended Posts

Hi everyone

Helen Pidd here. I'm a journalist with the Guardian in London (www.guardian.co.uk). I'm writing a feature about what "foreign" foods are most popular in various countries in the world (eg in Britain we eat Indian, in Spain they eat Turkish, in Russia they eat Georgian...) and wondered whether anyone in India would be able to talk to me about "Chindian" food, which I hear is very popular.

My deadline is the end of Friday 14th June, so any responses very welcome before then. My email address is helen.pidd@guardian.co.uk

I'm happy to call you if you email a number and a time to call.

Hope to hear from you soon

Helen

Share this post


Link to post
Share on other sites

Not in India, but recent trip to India proved that Chinese food is on every indian menu and whenever my Indian friends in Delhi or Jaipur goes out, they go for chinese food. If you ask the peripetetic ones in the states, they usually tell you that the best Chinese food they ever had was in a little restaurant outside of Delhi/Bombay/Calcutta/Bangalore etc. Everyone talks about the hot and sour soup made with tamarind and the Manchurian cauliflower that has become part of Indian food in its own right. As far as I know of Indian Chinese food are typically Hakka food, but these days the range has been expanded. The Chinese have been in India since the 1600, so the cuisine is bound to be widely available.

I pitched a similar article to Gourmet earlier this year, but they didn't go for it. I would love to read your piece when it is out.

Share this post


Link to post
Share on other sites

Guess I'm a bit late now, but I was in India early this year and Indo-Chinese food seemed to be all the rage. I never went to a specifically Chinese restaurant but most places we ate at had a Indo Chinese menu section, although the labelling of items as Chinese seemed quite arbitrary. The food I did try, the 'Manchurian' soups and various chicken dishes were basically indian style dishes with maybe more of a touch of sweet and sour and soy sauce added to them with crunchy vegetables. It's probably not too hard to adapt chinese food to suit indian palates as they contain the same kind of spices etc but I think they ended as a bastardisation of chinese food much like Chicken Tikka masala is of Indian food.

Share this post


Link to post
Share on other sites

Sorry, couldn't see your post earlier - else I would have been more than glad to help.

But its not really bastardization - but rather more of evaluation and fusion.

There's a popular restaurant by the name of 'Hot Wok' in suburbs of Chicago which tries to explain this kind of food as the one that evolved when Chinese immigrants settled in India and adapted their cuisine to what was at hand.

I wish you success Helen in whatever you are doing!

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By Sheel
      Prawn Balchao is a very famous Goan pickle that has a sweet, spicy and tangy flavor to it. 
      For the balchao paste you will need:
      > 8-10 kashmiri red chillies
      > 4-5 Byadagi red chillies
      > 1/2 tsp cumin seeds
      > 1/2 tsk turmeric powder 
      > 1 tsp peppercorn
      > 6 garlic cloves
      > 1/2 tsp cloves
      > 1 inch cinnamon stick
      > Vinegar 
      First you will need to marinate about 250 grams of prawns in some turmeric powder and salt. After 15 minutes deep fry them in oil till them become golden n crisp. Set them aside and add tsp vinegar to them and let it sit for 1 hour. Now, make a paste of all the ingredients mentioned under the balchao paste and make sure not to add any water. In the same pan used for fryin the prawns, add in some chopped garlic and ginger. Lightly fry them and immediately add one whole chopped onion. Next, add the balchao paste amd let it cook for 2-3 minutes. Add in the prawns and cook until the gravy thickens. Finally add 1 tsp sugar and salt according to your taste. Allow it to cool. This can be stored in a glass jar. Let this mature for 1-3 weeks before its use. Make sure never to use water at any stage. This can be enjoyed with a simple lentil curry and rice.
    • By Sheel
      Goa being one of the popular cities of India is known for its local delicacies. These delicacies have been passed on from generation to generation, while some of them have continued to remain popular, some of them have lost their charm with the introduction of newer cuisines. Since the Portuguese entered Goa, they have had a strong influence on the local cuisine. A major turning point came when they introduced a variety of spices that changed their style of cooking completely. The Portuguese introduced plants like corn, pineapple,  papaya, sweet potato and cashews. One such example of a popular dish would be Pork Vindaloo. Goan food is a mix of hot and sour ingredients that make their seafood delectable. Kokum is one such ingredient which is known to be a tangy-sweet fruit. It is added in curries to render a sour taste and is often accompanied with seafood. Dried red chillies are one the most vital ingredients common among all the local delicacies that is either used in its whole form or ground into a fine paste. Since seafood is the soul of Goan food, it is preserved and relished in other forms too. Goan pickles are known to be quite famous. Prawn Balchao, a very famous prawn pickle prepared with dried red chillies is relished with a simple lentil curry and rice. Another delicacy is the Goan Para Fish made with mackerels, red chillies and goan vinegar. These are regular accompaniments with their routine meals. When talking about Goa, you cannot not mention their sausages. These mouth-watering and spicy sausages are made with pork and a variety of spices. Last but not the least, is the widely famous Goan bread, locally known as Poi. Leavened bread which is part of almost every meal and eaten with plain butter too. These ingredients make the cuisine extremely palatable and continue to make this cuisine stand out from the rest.
    • By shweta gupta
      Do any one familiar with the Bengali spice brands of India, my friend is Interested in Cooking Bengali Food. Can any One Suggest me few Brands to Reffer.
      Please comment
    • By Chris Hennes
      A few weeks ago I checked out a copy of Madhur Jaffrey's Vegetarian India from the library, and it is well on its way to earning a permanent place in my collection. I've really enjoyed the recipes I've cooked from it so far, and thought I'd share a few of them here. Of course, if anyone else has cooked anything from the book please share your favorites here, too.
       
      To kick things off, something that appears in nearly every meal I've cooked this month... a yogurt dish such as
       
      Simple Seasoned Yogurt, South Indian-Style (p. 324)
       

       
       
    • By gorkreg
      As a tandoor is not a regular BBQ but an oven which walls need to be hot in order to cook I was wondering if I could use a charcoal chimney to light it. Firstly, I don't know how long it would take for the walls to heat up (I guess quite quick) but secondly (and most important) will the walls crack because of the sudden change in temperature? Any experiences here?
  • Recently Browsing   0 members

    No registered users viewing this page.

×