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 a free account.

Recommended Posts

Indian fusion Chinese restaurants are quite popular in NYC these days. Dishes like Lollipop chicken: Crispy fried-chicken drumsticks with a tangy sauce. Manchurian: Lightly battered meat or vegetables in a dark, gingery soy sauce, and Hakka noodles: Spicy pan-fried noodles are some of the hottest selling plates. Is this real deal Indian/Chinese like they served it in India? Or this some just some trendy gimmick.

Leave the gun, take the canoli

Link to post
Share on other sites

Indian Chinese has been around for generations

in India (there are long standing Chinese immigrant communities

in India, and many of them have specialized in: restaurants,

beauty parlors, custom shoemaking and tailoring).

Indian Chinese is fantastically good food....

Milagai

Link to post
Share on other sites

The few times I've had Indian Chinese food have been immensely enjoyable. I.C. isn't anything like Malaysian food. Some of it can taste a little like Thai. I have often wondered though.... is the Indian Chinese food served in the U.S. much the same as what you get in India?

Recalling my I.C. experiences (in Edison, NJ), I noticed on occasion accentuated sweetness, and the promiscuous use of corn starch. Is Indian Chinese food in the U.S. picking up bad habits from Americanized Chinese food?

Link to post
Share on other sites

laksa is right, though its very popular back in India, what we get here is nothing like back home. The only place in Chicagoland I have come across is called *Hot Wok* in one of the affluent suburbs.

The food is good and very similar to the one we find back home. Alas its expensive. Its as if the owners took the menu from a restaurant back home and changed the Rs. sign to $

But as I said the food is really good

On an interesting note: they tried to open up a branch in the more well known place on Devon Street but it closed down really fast thanx to the really high prices and generally slow service.

Link to post
Share on other sites
  • 2 weeks later...

Much of the Indian Cinese originated in Calcutta/Kolkatta. I distinctly remember that there were so many chinese restaurants in WB, and just a handful in Bombay/Mumbai (circa late '60s early'70s) as new ones opened in Bombay/Mumbai, I used to initiate my local friends on my visits home from West Bengal.

Fast forward to '90s and now - Nearly Every restaurant in nerarly all major cities serve Chinese :shock::angry: Is that same as one's I had in Kolkatta ? No !!!

Back to NYC - Indian Chinese that one gets served is within the bell-curve of what you'd find in upscale indian restaurants and some chinese restaurants in Mumbai & Delhi {I've not visited Kolkatta, Chennai,BLR in the last decade or so }

Edited by anil (log)

anil

Link to post
Share on other sites
The few times I've had Indian Chinese food have been immensely enjoyable.  I.C. isn't anything like Malaysian food.  Some of it can taste a little like Thai.  I have often wondered though.... is the Indian Chinese food served in the U.S. much the same as what you get in India?
Er, maybe. The food at Chinese Mirch (27th & Lexington in NY, NY, IIRC) is pretty representative, but some other stuff, like some of the dishes they used to put out at the brunch buffet at Jackson Diner in Queens, NY) is not.
Recalling my I.C. experiences (in Edison, NJ), I noticed on occasion accentuated sweetness, and the promiscuous use of corn starch.  Is Indian Chinese food in the U.S. picking up bad habits from Americanized Chinese food?

No; those happen to be bad habits shared by Indian Chinese and American Chinese food, actually. :wink:

Mayur Subbarao, aka "Mayur"
Link to post
Share on other sites
The few times I've had Indian Chinese food have been immensely enjoyable.  I.C. isn't anything like Malaysian food.  Some of it can taste a little like Thai.  I have often wondered though.... is the Indian Chinese food served in the U.S. much the same as what you get in India?
Er, maybe. The food at Chinese Mirch (27th & Lexington in NY, NY, IIRC) is pretty representative[...]

Representative in terms of dishes, or quality?

Michael aka "Pan"

 

Link to post
Share on other sites
  • 7 months later...

i have a friend who will be working in calcutta next month. she would like to eat chinese food there. does anyone have any recommendations for chinese places in calcutta?

can't believe it's not butter? i can.

Link to post
Share on other sites
i have a friend who will be working in calcutta next month.  she would like to eat chinese food there.  does anyone have any recommendations for chinese places in calcutta?

i can chime in about Kolkata's Chinese restaurants...I visit Kolkata every year as its where my family is from, tho I was born and raised in London, England.

In terms of high end Indian Chinese (its still ok to turn up in shorts tho!), you can't go wrong with Mainland China (Mainland China, 13A, Gurusaday Road, Kolkata-700019

Ph: 2287 2006 - 09), one of Kolkata's most popular restaurants. Booking is recommended. Food is of excellent quality. Make sure you try the darsaan dessert (you will find this on IC menus all over Kolkata, but its best here).

Otherwise, Red Hot Chili Pepper is also very good. You will find that multi cuisine restaurants are a big trend in Kolkata these days, so many restos will have a chinese section to their menus - restaurants will serve Chinese, North Indian, Bengali and Continental Cuisine, since Calcuttan gourmands like the idea of choosing from different cuisines when they go out rather than settling on a cuisine beforehand. The Chinese food at the Bengal Club (if you know someone who's a member) is also excellent. Tangra Kaizen on Landsdown Road is also good.

Then theres Jimmy's Kitchen (Jimmy's Kitchen, 7/1 A J C Bose Road, Kolkata - 700017, Phone: 2247 7139). This is one of Kolkata's oldest Chinese restaurants. The other option is of course Tangra, Kolkata's Chinatown. This is slightly on the outskirts of Kolkata, on the road to the airport. Its near where all the tanneries are, therefore the smell on the way there may be off putting. Finding a particular resto to recommend is difficult, as there are many small places. Its best if you ask someone who ventures out here regularly what the best place to go at the moment is. Tangra is much more village like and less urban than central Kolkata.

OK, thats enough. If you have any more questions about Kolkata or Kolkata Chinese, feel free to ask.

In terms of Chinese Indian food, something I eat every year, it is very different from UK and USA Chinese food. Its generally spicier, and garlic, ginger and chillies are far more prevalent. Sounds obvious, but true, and the fusion is not as obvious as one would think. It is truly delicious and to an Indian at least, very enjoyable. I find Chinese food here bland when I come back, but then start to appreciate the cleaner flavours after a while. Ideally, I would like the option of both on my doorstep!

Cheers,

Raj

PS Incidentally, while ur friends over there, she can pick up an Indian Chinese cookbook by either Sanjeev Kapoor, India's most high profile TV chef, or Nita Mehta, India's Delia Smith. A good bookshop would be Crosswords, 8 Elgin Road (dont know phone number). Incidentally, books are much cheaper in India, so I tend to stock up. Oxfords is another good book store, on Park Street, and then theres a whole road full of bookshops in the slightly out of the way College Street (near, you guessed it, Calcutta University).

Link to post
Share on other sites

Most Indians find it difficult to stomach traditional Chinese cuisine because they are so used to home-bred dishes like Manchurian and hakka noodles which are staples when they dine out or order in. Another favourite is dragon chicken which is deep-fried chicken drumsticks tossed in szeuchan(sp?) sauce. A real treat when paired with cold Kingfisher beer. Stir-fried meat and vegetables also came late as most restaurants preferred to make everything batter fried with thick cornstarch- based sauces accompanied by several slit green chillies.

In Mumbai where I'm from Indo-Chinese food is perfect after a night of drinking and can be savoured from several roadside carts that are open late. The only problem is that you may have to eat standing up, not a good idea when you are over the legal drinking limit.

Link to post
Share on other sites

I have a number of Chinese friends who families lived in Calcutta for generations. My friend's mother still makes her own garam masala blends and speaks hindi perfectly. Many of the contractors in Vancouver are Indian and she surprised them one morning with fresh Chai and rambling on and on in their native tongue.

Reflecting this are a couple of Indo-Chinese restaurants - here is a review for a place called Green Lettuce. I have not been myself - but I looooooove Indian Food and I looooooooove Chinese Food - so I am a little leary of what the combination might bring....

Link to post
Share on other sites

I am chinese from Kolkata now in Toronto.I agree with Raj Bannerjee's suggestion.But yes Tangra would be the place for authentic Indian Hakka ,just a word of caution,the food is always very oily.My personal favourite in Tangra was China Haus,but you can drop into any of the restaurants and they are all good.

The weekend buffet in Mainland China is good.Try not to miss that.

Link to post
Share on other sites
  • Similar Content

    • By liuzhou
      Chinese food must be among the most famous in the world. Yet, at the same time, the most misunderstood.

      I feel sure (hope) that most people here know that American-Chinese cuisine, British-Chinese cuisine, Indian-Chinese cuisine etc are, in huge ways, very different from Chinese-Chinese cuisine and each other. That's not what I want to discuss.

      Yet, every day I still come across utter nonsense on YouTube videos and Facebook about the "real" Chinese cuisine, even from ethnically Chinese people (who have often never been in China). Sorry YouTube "influencers", but sprinkling soy sauce or 5-spice powder on your cornflakes does not make them Chinese!
       
      So what is the "authentic" Chinese food? Well, like any question about China, there are several answers. It is not surprising that a country larger than western Europe should have more than one typical culinary style. Then, we must distinguish between what you may be served in a large hotel dining room, a small local restaurant, a street market stall or in a Chinese family's home.

      That said, in this topic, I want to attempt to debunk some of the more prevalent myths. Not trying to start World War III.

      When I moved to China from the UK 25 years ago, I had my preconceptions. They were all wrong. Sweet and sour pork with egg fried rice was reported to be the second favourite dish in Britain, and had, of course, to be preceded by a plate of prawn/shrimp crackers. All washed down with a lager or three.

      Yet, in that quarter of a century, I've seldom seen a prawn cracker. And egg fried rice is usually eaten as a quick dish on its own, not usually as an accompaniment to main courses. Every menu featured a starter of prawn/shrimp toast which I have never seen in mainland China - just once in Hong Kong.

      But first, one myth needs to be dispelled. The starving Chinese! When I was a child I was encouraged to eat the particularly nasty bits on the plate by being told that the starving Chinese would lap them up. My suggestion that we could post it to them never went down too well. At that time (the late fifties) there was indeed a terrible famine in China (almost entirely manmade (Maomade)).

      When I first arrived in China, it was after having lived in Soviet Russia and I expected to see the same long lines of people queuing up to buy nothing very much in particular. Instead, on my first visit to a market (in Hunan Province), I was confronted with a wider range of vegetables, seafood, meat and assorted unidentified frying objects than I have ever seen anywhere else. And it was so cheap I couldn't convert to UK pounds or any other useful currency.
       
      I'm going to start with some of the simpler issues - later it may get ugly!

      1. Chinese people eat everything with chopsticks.
       

       
      No, they don't! Most things, yes, but spoons are also commonly used in informal situations. I recently had lunch in a university canteen. It has various stations selling different items. I found myself by the fried rice stall and ordered some Yangzhou fried rice. Nearly all the students and faculty sitting near me were having the same.

      I was using my chopsticks to shovel the food in, when I noticed that I was the only one doing so. Everyone else was using spoons. On investigating, I was told that the lunch break is so short at only two-and-a-half hours that everyone wants to eat quickly and rush off for their compulsory siesta.
       
      I've also seen claims that people eat soup with chopsticks. Nonsense. While people use chopsticks to pick out choice morsels from the broth, they will drink the soup by lifting their bowl to their mouths like cups. They ain't dumb!

      Anyway, with that very mild beginning, I'll head off and think which on my long list will be next.

      Thanks to @KennethT for advice re American-Chinese food.
       
       
    • 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 Deeps
      This is one of my daughter favorite dishes, being mild and less spicy she loves this rice dish.  Its super easy to make and goes well with most Indian curries.
      Do try this out and I am sure you will be happy with the results.
       

       
      Prep Time : 5 mins
      Cook Time: 5 mins
      Serves: 2
       
      Ingredients:
      1 cup rice(basmati), cooked
      1/2 cup coconut, shredded or grated
      1 green chili, slit
      1 dried red chili
      1 1/2 tablespoon oil/ghee(clarified butter)
      1/2 teaspoon mustard seeds
      1/2 teaspoon cumin seeds
      1/2 tablespoon chana dal(split chickpeas)
      1/2 tablespoon urad dal(split black gram)
      1 teaspoon ginger, finely chopped
      A pinch of hing (asafoetida)
      Few curry leaves
      Salt to taste
       
      Directions
      1) Heat oil/ghee(clarified butter) in a pan in medium flame. I used coconut oil here because it tastes best for this dish.
      2) Add mustard seeds, cumin seeds, chana dal(split chickpeas), urad dal(split black gram), green chili, dried red chili, ginger and curry leaves. Fry this for 30 seconds in medium flame. The trick is to ensure that these are fried but not burned.
      3) Add a pinch of hing(asafoetida) and mix well.
      4) Now add the cooked rice and coconut. Stir well for about 15 to 20 seconds and switch off the flame.
      5) Finally add salt into this and mix well. You could add peanuts or cashew nuts if you prefer. Goes well with most curries.
    • By liuzhou
      Wowotou buns ( 窝窝头 wō wō tóu), also known more simply as wō tóu are originally from northern China. The name means "nest" and they come in many forms. These are the ones I use. As you can see, they are usually stuffed with whatever the cook decides. These are stuffed with spicy pork and pickled greens, but I've also served them with a seafood stuffing.
       

       
      This is the recipe I usually use.
       
       窝窝头
       
      350 grams all-purpose/plain flour
      150 grams black soya bean flour
      3 grams instant yeast
      260 grams  milk
       
      Mix the flours well, dissolve the yeast in the milk and stir into the flour until a dough forms. Knead the dough until smooth. Cover with plastic
      wrap and leave in a warm place until double in size.
       
      Sprinkle flour on the chopping board, knead the dough, adding more flour if too wet. until all air is expelled and the dough has a smooth surface.
       
      Form the dough into six even-sized balls and rub between the palms until smooth and round. Flatten slightly, then use your thumb to press the dough into a nest shape.
       
      Steam covered for 30-35 minutes.
       
      Note: The flours used vary a lot. Corn or sorghum flours are very popular, but I don't like corn and sorghum isn't the easiest to find here in southern China. Use what you like, but the overall quantity for this recipe should be 500 grams. It has been suggested that pure corn flour is too sticky, so probably best to mix it with regular wheat flour.
       
      They freeze well.
       
      Recipe adapted from 念念不忘的面食  by 刘哲菲 (Unforgettable Wheat Foods by Liu Zhefei). This isn't a direct translation, but retelling of the gist. Any errors are mine. Not Ms. Liu's.
    • By liuzhou
      Stir-fried Squid with Snow Peas - 荷兰豆鱿鱼
       

       
      Another popular restaurant dish that can easily be made at home. The only difficult part (and it's really not that difficult) is preparing the squid. However, your seafood purveyor should be able to do that for you. I have given details below.

      Ingredients

      Fresh squid. I tend to prefer the smaller squid in which case I allow one or two squid per person, depending on what other dishes I'm serving. You could use whole frozen squid if fresh is unavailable. Certainly not dried squid.

      Snow peas aka Mange Tout. Sugar snap peas can also be used. The final dish should be around 50% squid and 50% peas, so an amount roughly equivalent to the squid in bulk is what you are looking for. De-string if necessary and cut in half width-wise.

      Cooking oil. I use rice bran oil, but any vegetable cooking oil is fine. Not olive oil, though.

      Garlic.  I prefer this dish to be rather garlicky so I use one clove or more per squid. Adjust to your preference.

      Ginger. An amount equivalent to that of garlic.

      Red Chile. One or two small hot red chiles.

      Shaoxing wine. See method. Note: Unlike elsewhere, Shaoxing wine sold in N. America is salted. So, cut back on adding salt if using American sourced Shaoxing.

      Oyster sauce

      Sesame oil (optional)

      Salt

      Preparing the squid

      The squid should be cleaned and the tentacles and innards pulled out and set aside while you deal with the tubular body. Remove the internal cartilage / bone along with any remaining innards. With a sharp knife remove the "wings" then slit open the tube by sliding your knife inside and cutting down one side. Open out the now butterflied body. Remove the reddish skin (It is edible, but removing it makes for a nicer presentation. It peels off easily.) Again, using the sharp knife cut score marks on the inside at 1/8th of an inch intervals being careful not to cut all the way through. Then repeat at right angles to the original scoring, to give a cross-hatch effect. Do the same to the squid wings. Cut the body into rectangles roughly the size of a large postage stamp.
       

       
      Separate the tentacles from the innards by feeling for the beak, a hard growth just above the tentacles and at the start of the animal's digestive tract. Dispose of all but the tentacles. If they are long, half them.

      Wash all the squid meat again.

      Method

      There are only two ways to cook squid and have it remain edible. Long slow cooking (an hour or more) or very rapid (a few seconds) then served immediately. Anything else and you'll be chewing on rubber. So that is why I am stir frying it. Few restaurants get this right, so I mainly eat it at home.

      Heat your wok and add oil. Have a cup of water to the side. Add the garlic, ginger and chile. Should you think it's about to burn, throw in a little of that water. It will evaporate almost immediately but slow down some of the heat.
       
      As soon as you can smell the fragrance of the garlic and ginger, add the peas and salt and toss until the peas are nearly cooked (Try a piece to see!). Almost finally, add the squid with a tablespoon of the Shaoxing and about the same of oyster sauce. Do not attempt to add the oyster sauce straight from the bottle. The chances of the whole bottle emptying into your dinner is high! Believe me. I've been there!

      The squid will curl up and turn opaque in seconds. It's cooked. Sprinkle with a teaspoon of so of sesame oil (if used) and serve immediately!
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...