Indian Chinese cuisine
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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. It is said to have been developed by the small Chinese community that has lived in Kolkata (formerly Calcutta) for over a century. Immensely popular with Indians, it is widespread in major Indian metropolitan cites such as Bangalore, Kolkata, Mumbai, New Delhi and Chennai. It is also popular in Goa, where there is a large Chinese and Tibetan population. It is also en...
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. It is said to have been developed by the small Chinese community that has lived in Kolkata (formerly Calcutta) for over a century. Immensely popular with Indians, it is widespread in major Indian metropolitan cites such as Bangalore, Kolkata, Mumbai, New Delhi and Chennai. It is also popular in Goa, where there is a large Chinese and Tibetan population. It is also enjoyed by Indian and Chinese communities in Malaysia, Singapore and North America. Indian Chinese has followed the mainstream Indian expatriate community as they have spread across the world, providing expatriate Indians with a taste of authentic Indian Chinese.
