The Big Influence of China on Modern Indian Cuisine

15:53
Indian cuisine is undoubtedly one of the most complex and the most diverse forms of cuisine in the world. It has survived for hundreds if not thousands of years, and it has continued to grow since it has allowed the influence and incorporation of other cuisines. Just like traditional Indian culture is an amalgamation of a lot of cultures, values, ethics and habits from a number of religions and people from a vast range of ethnicities and beliefs, Indian cuisine has also been greatly influenced by foreign cuisines and cooking techniques. These influences have come from either having good trade relations with other countries, or from the various invaders and settlers who have made India their home and domicile over the vast course of India’s rich history. The Mughal invaders brought a taste of Middle Eastern cuisine in India in the form of Mughlai and Tandoori cuisine, the rulers of Lucknow had their own version of Awadhi cuisine, and even the British and other European invaders have had left their marks on traditional Indian cuisine, shaping it into the modern look and taste that we know of today.




The influence of neighbouring countries on Indian cuisine has also been vast, including countries like Nepal, Bhutan, Tibet and China. Of all these, the influence of traditional Chinese cooking techniques on Indian cuisine has been the most popular and is truly undeniable. Chinese cuisine is now one of the most famous and popular cuisines in India, with it being served widely in almost all restaurants and eateries all across the country and even across the world. Although the most popular dishes in India from Chinese cuisine have been traditional dishes like Chilli Chicken and Szechuan Chicken, that has also changed now, and of the newest and most famous dishes now being served in restaurants is Chicken Manchurian, which is considered as an Indo-Chinese dish.

As the way Chinese cooking has influenced the development of modern Indian cuisines, traditional Indian cooking methods and local spices have also influenced traditional Chinese cuisine, resulting in a new form of cooking, which is widely called Indo-Chinese cuisine or Hakka Cuisine. It has been popularized over the last 100 years by the largely native Chinese population and one of the most popular non-vegetarian dishes from this form of cooking is Chicken Manchurian. It is the perfect example of the confluence of traditional Chinese spices and Indian cooking methods, making it a perfect example of Indo-Chinese cuisine. It is a dish of chicken and vegetables mixed together and presented in a spicy brown sauce, served as a side dish to either fried rice or noodles.

Chinese cuisine is definitely the most popular of the various types of foreign cuisines served in restaurants and eateries across India, and the growing popularity of the Indo-Chinese cuisine or Hakka cuisine has helped to extend its reach, and Chicken Manchurian is the perfect example of this modern form of cooking that is becoming famous across India.

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6 February 2018 at 10:53 delete

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