Chinese Cuisine In India

Contents  Evolution

 Bringing china to India

 Cooking methods

 Introduction to chinese cusiene

 Chinese cusiene in India

 Famous Chinese Food Spaces

 Famous dishes

 Future Of Chinese Cusiene In India

 Reasons of growth of IndoIndo--ChineseChinese Cusiene.

 Evolution of new cusines

 Bibliography

Ev olution The development and diversity of the delights of Chinese cuisine are also representative of China's long history.

Qing Dyansty contributes the maximum at yielding the taste and flavour to the cusiene

The diversity of geography, climate, costumes and products have led to the evolution of what are called the 'Four Flavors' and 'Eight Cuisines'

Br inging China to India

CAMELLIA PANJABI at the Taj Hotels - known for spearheading new cuisines and culinary dishes in its Indian, Asian and Western restaurants.

Responsible for introducing Szechwan (Chinese) and Thai cuisine restaurants into India.

 Started With Golden Dragon At the Taj Palace Mumbai With Signature dishes such as Beijing Peking Duck and the Chef¶s special ± Song of the Dragon.

Cooking Methods Used

 Boiling

 Stewing

 Braising

 Frying

 Steaming

 Crisping

 Baking

 Simmering

Chinese cusiene components

Shandong Cuisine: sea cucumber br aised with gr een onion, br aised snake-head egg, c r ab eggs with shar k¶s fin, Dezhou r oast chicken, and walnuts in butter soup.

Sichuan Cuisine: spicy por k shr eds, diced chicken

cubes in mixed spices, bean cu r d with chili and Chinese pr ickly ash, and f r ied car p.

H unan Cuisine include Beggar ¶s chicken, sweet and sou r mandar in fish, chicken pieces with egg white, boiled salted duck, deep-boiled c r abmeat in clear soup, and steamed shad.

Guangdong Cuisine:d r agon tiger phoenix snake soup, sti r -f r ied shr imp, eight-t r easu r e lotus-seed glutinous r ice, f r esh mushr ooms in oyster sauce, pot-cooked soft-shelled tu r tle, and c r isp-skin r oast piglet.

Chinese Cusiene in India

Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes.

 Developed by the small Chinese community that has lived in Kolkata

Immensely popular in major cites such as Bangalore, Kolkata, Mumbai, New Delhi and Chennai.

 Popular in Goa, where there is a large Chinese and Tibetan population.

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.

F amous Chinese Retail F ood

Spaces In India

Mainland China Yo China Chinatown

Golden Dragon

Gazebo Chopsticks China Gate

Great Wall

 Dynasty

Chinese Restau r ants & Signatu r e

China House in Grand HyattF Mumbaioods Offers Peking Duck, Beggar¶s Chicken, hand-pulled and Dan Dan noodles

Pan Asian in Sheraton Offers signature dishes like Red snapper with back pepper and Siamese style hot basil chicken with garlic and fresh red chillies

Bamboo at The Park with Signatures as Red Bean Pancake , Fried Milk to the creative Chocolate Sushi.

Great wall at the Leela Mumbai best dish serves Shredded Chicken cooked with Creamy Garlic

Szechwan Court at the Oberoi Mumbai Chicken in Garlic Butter and chilly chicken with soy dumplings

Frontier at Ashoka Delhi signatures include Butter Sauce and Black Mushroom In Garlic Flavoured Soya Served On Bed Of Pokchoy.

Woks at the Lalit Delhi signature in Wok Fried Prawns with Lemon Pepper Sauce, Lemon Flavoured preparation of King Prawns with Bell Peppers.

A ppetizer s

Hot pot

Hot and sour soup

 Congee Tong sui

Manchow soup

Sweet corn Soup

Wontons

Udon Noodle soup

Spring rolls

Br eakfast

Congee Chicken legs with seasame Crullers Egg Foo Yung Salmon with asparagus Egg Foo Yung - Shrimp Salty Soybean Milk Soup Scrambled Eggs With Chives Scrambled Eggs With Chives & Sour Cream Wontons with soya sauce Spring Onion Hotcake

Sweet Soybean Milk

Desser t

Almond Cookies Mango Ice Cream Almond Float Mango Pudding

Bird's Nest with Rock Sugar Soup Mooncakes Bow Ties Nian Gao Candied Banana Fritters Peking Dust Chinese Steamed Sponge Cake Raspberry Almond Float Chinese Sponge Cake with Coconut Icing Red Bean Paste Chocolate Fusion Fondue Red Bean Soup Coconut Balls Sago Cakes

Coconut Ice Cream Sesame Cookies Dofu fa Sesame Seed Fried Custard Steamed Pears Durian Ice Cream Sweet Red Bean Soup Eight Precious Pudding Five Spice Peanuts Thick & Creamy Pineapple Tofu Shake Walnut Cookies

Dumplings Jiaozi Wonton

Guotie Xiao Long Bao

Dim sum

Baozi

Mantou

Main Cou r se

 Chicken Chow Mein

 Chicken Chop Suey

 Fried rice with manchurian

 Pecking duck

 Chilli chicken

 Sweet and sour pork

 Pasta with lion of beef

 Roast duck with apricot sauce.

Dips

 Chili Oil  Peanut Sauce - With Coconut Milk

 Chile Sauce  Plum Sauce with Allspice

 Hoisin Dipping  Potsticker Dipping Sauce

 Hot Mustard with Vinegar  Szechuan Salt Pepper Mix

 Hot Pepper Oil  Sichuan Chile Sauce

 Jalapeno Pepper Chili Oil  Soy and Ginger Dressing

 Peanut Sauce - Chinese Style  Sweet and Sour Fish Sauce

 XO sauce

F amous Chinese foods in India

Fried Rice  Sweet and Sour Pork

Chicken Chow Mein  Egg Drop Soup

Crab Rangoon  Lettuce Wraps

Chicken Fried Rice  Sesame Chicken

Egg Rolls  Peking Duck

Sweet and Sour Sauce  Wonton Soup

Hot and Sour Soup  Shrimp Fried Rice

Orange Chicken (Quick and Easy)  Fun Fusion Fondue

Beef Wth Broccol  Potstickers

General Tso's Chicken

Kung Pao Chicken (Stir-fry)

 Pork Chop Suey

 Stir-fried Baby Bok Choy

 Fortune Cookies

 Mango Pudding

 Potsticker Dipping Sauce

 Fried Wonton

 Bacon-Wrapped Water Chestnut Appetizer

 Wonton Wrappers

 Beef and Broccoli

 Chicken Chop Suey

F utu r e of Chinese foods In India

Beside these Chinese restaurants, there are many local restaurants serving Indian versions or inspiration of Chinese food.

China and India do not share much culinary background

 Restaurants mainly serve Indian Chinese food.

Chinese food has grown popular in the younger section of the diners as it is easily avaliable and provides different palate.

Modifications have been made to the the authentic taste but the uses global ingredients with the taste remaining quintessentially Chinese, and serving it in different subsets of the society has made it a popular food in India.

Still the idea of Authentic Chinese food is not relished by most of the indians so an Indo-chinese cusiene has taken birth.

Reasons of r ise of Indo-Chinese

Cusiene Two races approach food

Ingredients and their availability.

Delicacies in China are met with expressions of distaste here.

Love for Gravys

Prefixed ideas and notions

Ev olution of new cusienes

Bibliog r aphy