Indo Chinese cuisineis the adaptation of Chinese seasoning and cooking techniques to Indian tastes through a larger offering of vegetarian dishes. This type of cuisine is said to have been developed by the small Chinese community that has lived in Kolkata (formerly Calcutta) for over a century. ( Source: wiki) .
Simply put, Indo Chinese cuisine aims at catering to our desi palette with an array of vegetarian and non vegetarian dishes. There is a huge difference between the authentic Chinese recipes and the Indo Chinese version of it. The Cantonese cuisine is sweet, Sichuan is spicy, shangdong is crispy and tangy making the Chinese cuisine more diversified like Indian cuisine.
When we think of Indo Chinese cuisine, Chilli Chicken, Chow mein, Fried Rice, Manchurian tops the list in our mind. The use of cabbage, bell pepper, mushrooms, garlic , baby corn are quite common ingredients in Indo Chinese food. These are the food we grew up with since our college days. This was pure luxury at that time. Indo-Chinese cuisineis probably the second most loved food in India, after it’s local street food fair.
So when the theme for this week’s Foodie Monday Blog Hop was #IndoChinese recipes, what better way could have been to try this crowd favorite at home. This week was quite hectic and thinking of making an elaborate meal in this hot and humid climate was absolute no for me. So I decided to make this simple and quick vegetables in Hot garlic sauce and serve it with some Hakka Noodles .