No Worries Curries Blog: food history

Indian Chinese Cuisine & Its Rise to Popularity in India

By Conchita de Souza

Indian Chinese Cuisine & Its Rise to Popularity in India
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. 

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Chilli - The King of Spices & How it is used in Indian Cuisine

By Conchita de Souza

Chilli - The King of Spices & How it is used in Indian Cuisine

Chillies are said to be native to Mesoamerica (the central regions of the Americas) where they have been cultivated and used for over 7,500 years. In addition to flavouring food, chillies were also used as a means of preserving food as it would keep it from spoiling.*

As deceptive as it may seem, chillies are botanically classified as a fruit because they bear seeds. Specifically, they are classified as a berry! 

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