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Indian Chinese

  • Posted Jan. 15, 2009 by Soulcurry Viewed 2047 times

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''Dim Sum'' is a local favourite. It has succesfully married Chinese cuisine to Indian taste.
I love their paneer satays (one thought satays were Indonesian…?), cauliflower Manchurian and cabbage momos. Damages: Rs 150/- per head. 200, if you pig it out!

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    There are 9 comments, add yours!

    • # Quailia

      So true about the adaptations - Chinese food in Italy is really strange. I did go to a Chinese food in Dijon in France once, way back when I could still speak Chinese, the guy wouldn't let me order off the menu and just cooked fabulous authentic Chinese dishes, one of the best meals we had in France.

      2009.01.15 Edited Reply Cancel

    • # Kater

      Chinese food with paneer actually sounds good - but I'm not too sure about chinese food with chips.

      Actually we have a chinese/indian restaurant up the road from us - the blurb on their take away leaflet calls it 'exquisite chinese food with the Indian Touch', and they offer 'indian style chinese food' so there are things like fried giger (I think they mean ginger) chicken Hyderabadi style and Bombay style garlic prawn listed on the menu.

      2009.01.15 Edited Reply Cancel

    • # Cakemonkey

      I love how different it is around the world. I had Chinese food in Cuba. That was, urm, interesting.

      2009.01.15 Edited Reply Cancel

    • # Bouds

      I had chinese food in Costa Rica and it was different still (chicken fried rice ala arroz con pollo was very, very popular.)

      2009.01.15 Edited Reply Cancel

    • # Oweena

      And the Chinese food we had in Cashel Ireland came with french fries (chips) instead of rice like you would get here in the U.S.

      2009.01.15 Edited Reply Cancel

    • # Megaera

      MizB is right though; Chinese food in the US is quite different to Chinese food in the UK, for example. Amazingly adaptable cuisine, apparently. As, I have to say, is Indian.

      2009.01.15 Edited Reply Cancel

    • # Soulcurry

      I bet the Chinese would be zapped if they tried our version: generous dollops of cumin, coriander & turmeric; heaps of gravy on everything; cottage cheese (paneer) in everything....

      2009.01.15 Edited Reply Cancel

    • # Beth

      It's funny how Chinese food always adapts to local tastes. You guys "shrimp toast" there? ;-)

      2009.01.15 Edited Reply Cancel