No Worries Curries Blog
It can go without saying that in many parts of India, the most popular ‘foreign’ cuisine is that of Chinese cuisine. Street stalls, dhabas and even fancy restaurants boast an array of finger-licking ‘Chinese’ dishes that are increasingly popular with India’s younger generation. These so-called ‘Chinese’ dishes look, smell and taste very different from the western understanding of Chinese food because they are essentially a fusion of the popular base ingredients in Chinese cooking with the spicy and complex flavours of Indian food added in. The term ‘Indian Chinese’ or ‘Indo-Chinese’ therefore refers to the adaptation of specific Chinese dishes to cater to the average Indian palate that is easily tempted by spicy foods.
Additionally, accompaniments can serve to fulfill the Ayurvedic concept of a balanced and nutritious meal being one that contains all six tastes or shad rasa. The six tastes are madhura (sweet), amla (sour), lavana (salty), katu (pungent), tikta (bitter), and kashaya (astringent) and they are tied in with a person’s dosha (constitution), as well as the seasons.
The origins of dhabas are synonymous with Punjabi cuisine because they are said to have sprouted in the northern region of India, specifically on the stretch of highway that connects Kabul in Afghanistan through to the major Indian cities of Amritsar, Delhi and Kolkata before coming to an end at Chittagong in Bangladesh. The British renamed this pass as Grand Trunk Road but it had existed as far back as the fourth century BC and remains the oldest and longest highway in southern Asia when it was used primarily for trade (and invasion as well).
our most popular curry
BUTTER CHICKEN is popular in countries all over the world The origin of this dish can be traced back to Delhi during the Mughal Empire.