Indian Chinese cuisine

2021-06-30T15:45:09Z

2405:201:4017:F0FD:E5DE:6BB3:DE13:18C6:

{{Short description|Fusion cuisine developed from admixed Indian and Chinese culinary traditions}}
{{Indian cuisine}}
{{Chinese cuisine}}
{{Use Indian English|date=March 2014}}
[[File:Shanghai Fried Noodles（上海炒面).jpg|thumb|Shanghai fried noodles with oily, saucy flavors.]]
'''Indian Chinese cuisine''', Indo-Chinese cuisine, [[Desi]]-Chinese cuisine, Sino-Indian cuisine, Chindian cuisine or Chindi cuisine is a distinct culinary style which combines aspects of both [[Indian cuisine|Indian]] and [[Chinese cuisine|Chinese]] foods and flavours. Though the cuisines have mixed throughout history both through [[Silk Road|trade]] and geographical influence, the most popular origin story of the fusion food resides with the original [[Chinese people in India|Chinese ethnic community of Kolkata]], who immigrated to India looking for better prospects and a better life around 250 years ago.<ref name=":0">{{Cite journal |last=Ding |first=Emily |date=Spring 2019 |title=Sunday Market, Tiretti Bazaar |journal=Virginia Quarterly Review |volume=95 |pages=12–13 }}</ref> Opening restaurant businesses in the area, these early Chinese immigrants adapted their culinary styles to suit the tastes of their Indian patrons.<ref name=":0" />

Chinese Indian food is generally characterised by its ingredients: Indian vegetables and [[List of Indian spices|spices]] are used, along with a heavy amount of pungent Chinese sauces, thickening agents, and oil.<ref name=":1">{{Cite web|author=Sanjiv Khamgaonkar|title=Chinese food in India -- a fiery fusion of flavors|url=https://www.cnn.com/travel/article/india-chinese-food-fusion/index.html|access-date=2020-10-16|website=CNN|language=en}}</ref> [[Stir frying|Stir-fried]] in a wok, Indo-Chinese food takes Chinese culinary styles and adds spices and flavours familiar to the Indian tongue.<ref name=":1" /> This idea of flavourful, saucy Chinese food cooked with Indian spices and vegetables has become integral to the mainstream culinary scenes of both India and [[Bangladesh]], and its diffusion to nations like America, Great Britain, and Canada has shaped and altered the global view of Chinese, Indian, and Asian cuisines.<ref>{{Cite journal|date=2017-12-01|title=Creation of Indian–Chinese cuisine: Chinese food in an Indian city|url=https://www.sciencedirect.com/science/article/pii/S2352618117301257|journal=Journal of Ethnic Foods|language=en|volume=4|issue=4|pages=268–273|doi=10.1016/j.jef.2017.10.002|issn=2352-6181|doi-access=free|last1=Sankar|first1=Amal}}</ref>

==Origins==
[[File:Chinese New Year 2014 in Kolkata - United Friends Group.jpg|thumb|Chinese New Year celebration in Kolkata. (2014)]]
[[File:Tiretta Bazaar Street - Kolkata 2013-03-03 5329.JPG|thumb|Tiretti Bazaar in Kolkata, India's only Chinatown (2013).]]

=== Chinese in India ===
The most popularized theory for the origins of Indian Chinese food is centered around [[Chindis|Chinese immigrants]] settling in Calcutta (now [[Kolkata]]). Calcutta was the capital of British-ruled India when it was governed by the [[East India Company|East India Trading Company]] (from 1757 to 1858).<ref>{{Cite web|last=Johnson|first=Ben|date=2015|title=The East India Company and its Role in Ruling India|url=https://www.historic-uk.com/HistoryUK/HistoryofEngland/The-East-India-Company/|website=Historic UK}}</ref> The city's relation to the British crown made it a great place for material prospects and opportunity, which drew businessmen and immigrant workers from surrounding areas.<ref name=":1" /> Located in the Northeastern region of India, Calcutta was the most accessible metropolitan area of the country by land from China; thus, this city harbored the very first Chinese settler, a southern Chinese man named Tong Atchew (also referred to as Yang Dazhao or Yang Tai Chow).<ref name=":1" /> In 1778, Atchew settled 20 miles southwest of Kolkata (then Calcutta), founding a [[Sugarcane mill|sugar mill]] along with five dozen or so Chinese laborers.<ref name=":0" /> Following Atchew's footsteps, waves of immigrants from the [[Guangdong|Guangdong province]] of China fled to India due to [[Chinese Civil War (disambiguation)|civil war]], famine, poverty, and conflict, searching for safety and prosperity.<ref name=":0" /> [[Hakka people|Hakka]] Chinese found their niche as [[Shoemaking|cobblers]] and [[Tanning (leather)|tanners]], while the [[Cantonese people|Cantonese]] settled majorly as [[Carpentry|carpenters]] and the Hubeinese as dentists; however, an occupation popular among all groups, especially of wives supporting their laboring husbands, was a [[restaurateur]].<ref name=":0" />

From these first early settlers, communities of Chinese influence sprung up throughout the area, neighborhoods of immigrants cooking and eating foods from their homeland. These [[Cantonese cuisine|Canton cuisines]], known in China to be light and fresh in flavor, began to adapt and evolve into the new area. One reason is due to the availability of ingredients and spices being different from those in Guangdong, therefore forcing the flavors to naturally Indianize; additionally, Chinese businesses began to cater their foods to the tastes of their Indian patrons to increase sales, utilizing more spices and heavier douses of sauce and oil than their [[Chinese cooking techniques|traditional techniques]] required.<ref name=":2">{{Cite news|date=30 July 2020|title=Food for Thought in India-China Ties|work=Filipino Post}}</ref> Recognized as one of the first Indo-Chinese restaurants in the country, the still-standing corner eatery of Eau Chew gained its popularity by using the fashionable pull of exotic Chinese foods combined with non-threatening familiar flavors of chili, [[Curry powder|curry]], and corn starch, to attract and keep-on customers.<ref name=":1" /><ref name=":2" /> Kolkata today boasts the only [[Chinatown]] in the country, a neighborhood known as the [[Tiretta Bazaar|Tiretti Bazaar]].<ref name=":0" /> This being said, nearly every city in India has these adapted "Chinese" foods, whether found in restaurants or hawked by [[Street food|roadside venders]], as the greasy, spicy, stir-fried food has become wildly popular throughout the country.<ref name=":2" /> It is important also to note those Chinese returning from India to their homelands in China's south, for they often brought their new culinary practices and flavors with them, working to Indianize the taste of Cantonese-style foods in southern coastal cities such as [[Hong Kong]].<ref name=":2" />

=== Additional Origin Points ===
As Indian historian [[Pushpesh Pant]] once noted, Indian Chinese food is "the result of several isolated encounters."<ref name=":2" /> These encounters, in addition to the Kolkata story, include influences of the [[Silk Road]], historical ties, and geography. Each of these aspects has worked in some way to tie the culinary practices and flavors of the two countries together, marking other possible origin points for the Indian Chinese culinary tradition.
[[File:Silk Road in the I century AD - en.svg|thumb|right|300px|[[Silk Road]] routes connecting the (near and far) East with the West]]

==== Silk Road Cultural Exchange ====
[[File:Buddhist Expansion.svg|thumb|right|300px|[[Silk Road transmission of Buddhism|Buddhist expansion in Asia]], from Buddhist heartland in [[northern India]] (dark orange) starting 5th century BCE, to Buddhist majority realm (orange), and historical extent of Buddhism influences (yellow). [[Mahayana|Mahāyāna]] (red arrow), [[Theravada|Theravāda]] (green arrow), and [[Tantra|Tantric]]-[[Vajrayana|Vajrayāna]] (blue arrow). The overland and maritime "Silk Roads" were interlinked and complementary, forming what scholars have called the "great circle of Buddhism".<ref>{{cite encyclopedia |author-last=Acri |author-first=Andrea |date=20 December 2018 |title=Maritime Buddhism |url=https://oxfordre.com/religion/view/10.1093/acrefore/9780199340378.001.0001/acrefore-9780199340378-e-638 |encyclopedia=Oxford Research Encyclopedia of Religion |location=[[Oxford]] |publisher=[[Oxford University Press]] |doi=10.1093/acrefore/9780199340378.013.638 |isbn=9780199340378 |doi-access=free |archive-url=https://web.archive.org/web/20190219153342/https://oxfordre.com/religion/view/10.1093/acrefore/9780199340378.001.0001/acrefore-9780199340378-e-638 |archive-date=19 February 2019 |url-status=live |access-date=30 May 2021}}</ref>]]

The [[Silk Road]] (or Silk Routes) was a network of [[trading post]]s and pathways on land and sea utilized from 130 BCE to 1453 CE spanning from China and the [[Indonesia|Indonesian islands]] through India and the [[Middle East]], all the way to [[Horn of Africa|northeastern Africa]] and Italy.<ref name=":3">{{Cite web|title=Silk Road|url=https://www.worldhistory.org/Silk_Road/|access-date=2020-10-16|website=[[World History Encyclopedia]]}}</ref> The significance of this route to ancient history is undeniable, the exchange of goods, [[disease]]s, and ideas from the East to West and vice versa has had a lasting impact upon the human story. Chinese and Indian [[merchant]]s would carry their goods across the borders separating the two neighboring countries: [[silk]]s, [[rice]], and [[Tableware|crockery]] coming from China, with a plethora of influential spices sprouting from India.<ref name=":3" /> Another exchange between China and India was religion, with [[Buddhism]] coming to China from India via the Silk Road as well; moreover, as aspects of Indian culture, practices, and beliefs melded with Chinese traditions, the [[Mahayana|Mahayana Buddhist]] religion was formed.<ref>{{Cite web|title=Buddhism in China {{!}} World History: A Comprehensive Reference Set - Credo Reference|url=https://search.credoreference.com/content/entry/fofworld/buddhism_in_china/0|access-date=2020-10-16}}</ref> Just as the Chinese adapted Buddhist practices to their own beliefs, the two cultures adopted certain aspects of the other throughout their historical interactions and exchanges. Rice dishes cooked in [[Karahi|Indianized Chinese woks]] can be found in the [[South Indian cuisine|nation's south]], and there are spices of [[ginger]], [[cinnamon]], and [[black pepper]] present in various Chinese culinary styles; in this way, it can be seen how the Silk Road was vital in bringing characteristics of the two cultures together.<ref name=":5">{{cite encyclopedia |date=January 2018 |title=Asia |encyclopedia=Funk & Wagnalls New World Encyclopedia }}</ref> Indian and Chinese food aspects collided hundreds of years ago to form culinary traditions now inextricable with these nations; in this way, the Indo-Chinese fusion cuisine could be said to have appeared long before the first Chinese settlers in Kolkata.

[[File:Thai red curry (49692016398).jpg|thumb|Thai red curry: the red chilies give it color and spice.]]

==== Influences on Southeast Asian Cuisine ====
Geographically, India and China are neighbors; historically, the two nations are [[Empire|ancient empires]]. Two of the [[World population|most populous]] countries in the world today, both India and China boast lengthy histories. Since the second century CE, [[History of India|Hindu rulers]] presided over [[Southeast Asia|Southeast Asian countries]] and Chinese regimes ruled the more eastern regions, such as [[Cambodia]].<ref name=":6">{{Cite web|title=Education - Indian influences on Asia|url=https://www.britannica.com/topic/education|access-date=2020-10-16|website=Encyclopedia Britannica|language=en}}</ref><ref>{{Cite book|last=Kenneth|first=Kiple|title=V.B.2. Southeast Asia: Cambridge World History of Food|publisher=Cambridge Press|year=2000}}</ref> Similarly, Asia's southeast was historically populated by immigrants from both China and India, namely the [[Han Chinese|Han]] and [[Tamils|Tamil]] ethnic groups who joined scattered aboriginal societies.<ref name=":5" /> The influences of China and India can be detected in the [[List of Asian cuisines|cuisines of Southeast Asia]], where the two culinary practices have been combined, adapted, and developed by generations of people. For example, the Chinese practice of [[Rice production in China|rice cultivation]] was introduced to the regions of Southeast Asia and Nepal in the thirtieth century BC, where it has existed as an irreplaceable and undeniable staple ever since.<ref>{{Cite web|title=History of rice cultivation|url=http://ricepedia.org/culture/history-of-rice-cultivation|access-date=2020-10-16|website=Ricepedia|language=en-gb}}</ref> Furthermore, now completely embedded within Southeast Asian culinary practices, Chinese cooking and [[Tableware|eating implements]] such as spoons, chopsticks, and [[wok]]s were other products which were introduced to the region.<ref name=":4">{{Cite web|last=says|first=All Graduates {{!}} Japanese Translation Service|date=2015-05-05|title=Chinese food culture: Influences from within and without|url=https://theasiadialogue.com/2015/05/05/influences-from-within-and-without/|access-date=2020-10-16|website=Asia Dialogue|language=en-GB}}</ref> Evidence of Indian influence, in addition to [[Buddhism|religious philosophies]] and [[Architecture of India|ancient architecture]], can be found in the spices and flavors of Southeast Asian cooking.<ref name=":6" /> [[Curry|Curries]]—meat, fish, or vegetables cooked in a spiced sauce accompanied by rice or bread—originated on the Indian subcontinent, but have since diffused throughout Asia.<ref name=":7">{{Cite web|title=Curry {{!}} food|url=https://www.britannica.com/topic/curry|access-date=2020-10-27|website=Encyclopedia Britannica|language=en}}</ref> Spices such as [[turmeric]], [[coriander]], [[Black pepper|pepper]], [[Brassica juncea|brown mustard]], and ginger are present in curries throughout Southeast Asia, though each country has adapted the practice to utilize their own regional ingredients as well; most notably, [[Indonesian cuisine|Indonesian]], [[Malaysian cuisine|Malaysian]], [[Thai cuisine|Thai]], [[Filipino Cuisine]], and [[Cambodian cuisine|Cambodian]] cuisines all have strong ties to Indian-style curry flavors.<ref name=":7" /> These aspects of both Chinese and Indian culinary practices and traditions have combined to create the origins of what is now a rich and diverse culinary scene making up Asia's southeastern region. Thus, with the joined influence of the two cultures, Southeast Asian cuisine itself is another example of Indian Chinese food origins.
[[File:China India CIA map border disputes.jpg|thumb|Tibet, Nepal, and Myanmar; bordered by India and China.]]
[[File:Plateful of Momo in Nepal.jpg|thumb|Momo dumplings; found in Nepal, Tibet, and Northeastern India.]]

==== Culinary Diffusion Across Borders ====
In addition to Southeast Asia, China has been influenced by Indian spices as well, especially in the autonomous region of [[Tibet]], with [[Nepal]] also possessing culinary practices hailing from both its Chinese and Indian neighbors.<ref name=":5" /> Therefore, another origin point of Indian Chinese food can be traced to the cultures of [[Nepalis|Nepalese]] and [[Tibetan people|Tibetan]] peoples, whose lands are mostly encompassed by the two nations (India and China). Although not aligned with the greasy and pungent flavors of the culinary traditions which evolved in [[Kolkata]], the simple [[Nepalese cuisine|foods of Nepal]] are often accompanied by rice, and consist of curries or spiced vegetables stir-fried or boiled in an Indian-style wok called a [[karahi]].<ref>{{Cite journal |last=Buchet |first=Jennifer |date=September 2019 |title=Momo, Yack and Dal Bhat--mmmm, How about That? |journal=Faces |volume=36 |pages=18 }}</ref> [[Tibetan cuisine|Tibetan food]], in addition to [[Tibetan Plateau|high altitude and harsh climates]], is geographically influenced by the flavors of the countries surrounding it: notably Nepal, India, and China. Tibet is a nation heavily influenced by [[Tibetan Buddhism|Indian Buddhist]] values (first brought in the fifth century AD), and with beliefs and ideas travels culture and food as well.<ref name=":6" /> [[Chinese noodles|Noodles]] and [[Butter tea|teas]] from China (vital in making the [[tsampa]] eaten with every meal), [[Brassica juncea|brown mustard]] from India, and even a "[[Momo (food)|momo]]" dumpling dish shared with Nepal are all significant constituents to and dishes of Tibetan cuisine.<ref>{{Cite journal |last=Brooks |first=Iris |date=August 2008 |title=Food Fit for a Dalai Lama |journal=Global Rhythm |volume=17 |pages=18–19 }}</ref> With the diffusion of ingredients, culinary styles, and flavors across [[Borders of India|borders]], the regions of Nepal and Tibet (as well as [[Bhutan]]) which touch both India and China inadvertently developed cuisines mixing both Chinese and Indian styles and tastes, creating yet another Indo-Chinese food origin.

==Features==
{{More citations needed section|date=April 2009}}
Foods tend to be flavoured with [[spice]]s such as [[cumin]], [[coriander]] seeds, and [[turmeric]], which with a few regional exceptions, such as [[xinjiang cuisine|Xinjiang]], are traditionally not associated with much of [[Chinese cuisine]]. Hot [[Chile pepper|chilli]], [[ginger]], [[garlic]], sesame seeds, dry red chilis, black pepper corns and [[yogurt]] are also frequently used in dishes.<ref>{{cite news| last=Deshpande| first=Shubada| url=http://www.rediff.com/news/1999/oct/25us3.htm | title=Fare for the Desi Dragon | work=[[Rediff.com]] | date=October 25, 1999 | access-date=2009-02-22}}</ref> This makes Indian Chinese food similar in taste to many ethnic dishes in [[Southeast Asia]]n countries such as [[Singapore]] and [[Malaysia]], which have strong Chinese and [[Indian cuisine|Indian]] cultural influences.<ref name=":7" /><ref name=":4" />

Non-[[Staple food|staple]] dishes are by default served with generous helpings of [[gravy]], although they can also be ordered "dry" or "without gravy". Culinary styles often seen in Indian Chinese fare include "Chili" (implying [[Batter (cooking)|batter]]-fried items cooked with pieces of [[chili pepper]]), "Manchurian" (implying a [[sweet]] and [[salt]]y [[brown]] sauce), and "[[Schezwan sauce|Schezwan]]" (sic - see below) (implying a [[spicy]] [[red]] sauce).

==Dishes==

===Appetizers===
* [[Chicken lollipop]] - Chicken hors d'œuvre
* [[Hot and sour soup]]
* [[Manchow soup]] - Vegetable/chicken soup

===Main courses===
The main ingredient in all these dishes can often be substituted with other meats, vegetables or [[paneer]] cheese. Often the [[nomenclature]] is such that the main ingredient is mentioned first, followed by the entree style such as "Chicken Chilli". Many are available in both "dry" or "gravy" versions, varying the amount of sauce served in the dish.

{{More citations needed section|date=April 2019}}
[[image:Chilly Paneer 01.jpg|thumb|Chilli Paneer]]
[[File:Chicken_Manchurian_(Hyderabad_Style)_(11960049916).jpg|thumb|Chicken Manchurian]]
* [[Chilli chicken]], dry or gravy
* Garlic chicken
* Schezwan<ref group=note>The spelling of "Schezwan" is not a mis-print; this is indeed how the term tends to be spelled in the Indo-Chinese kitchen rather than "Sichuan", "Szechuan" or "Szechwan".</ref> - A spicy and pungent sauce made with dry red chillies, garlic, shallots and spices.<ref>https://www.vegrecipesofindia.com/schezwan-sauce-recipe/</ref> Dishes with this name in fact usually bear very little resemblance to ones from China's [[Sichuan Province]], although they sometimes contain [[Sichuan peppercorns]].
* Ginger chicken
* [[Manchurian (dish)|Manchurian]], generally consisting of a variety of deep-fried meats, [[cauliflower]] (''gobi'') or [[paneer]] with vegetables in a spicy brown sauce.<ref name="AsiaOne">{{cite web|title=Manchurian chicken|work=The Straits Times|date=2007-06-03|page=77|url=http://eresources.nlb.gov.sg/newspapers/Digitised/Issue/straitstimes20070603-1|via=NewspaperSG, National Library Board}}<br />{{cite web|last=Thng|first=Lay Teen|work=The Straits Times|date=2007-06-03|access-date=2010-04-21|title=Manchurian chicken|url=http://www.asiaone.com/Wine,Dine+&+Unwind/Recipes/Courses/Main/Story/A1Story20070625-16215.html|url-status=dead|archive-url=https://web.archive.org/web/20110207072312/http://www.asiaone.com/Wine%2CDine+%26+Unwind/Recipes/Courses/Main/Story/A1Story20070625-16215.html|archive-date=2011-02-07}}</ref> It is basically a creation of Chinese restaurants in India, and bears little resemblance to traditional [[Manchu cuisine]] or [[Chinese cuisine]].<ref name="Mukherjee 131–142">{{cite book|last1=Mukherjee|first1=Sipra|title=Calcutta Mosaic: Essays and Interviews on the Minority Communities of Calcutta|last2=Gooptu|first2=Sarvani|publisher=Anthem Press|isbn=978-81-905835-5-8|editor-last=Banerjee|editor-first=Himadri|pages=131–142|chapter=The Chinese community of Calcutta|year=2009}}</ref> It is said to have been invented in 1975 by [[Nelson Wang]]; Wang described his invention process as starting from the basic ingredients of an Indian dish, namely chopped garlic, ginger, and green chilis, but next, instead of adding ''[[garam masala]]'', he put in [[soy sauce]], followed by [[cornstarch]] and the chicken itself.<ref>{{cite web|url=http://www.thehindubusinessline.com/todays-paper/tp-life/article1682241.ece|website=The Hindu Businessline|date=2007-05-04|access-date=2010-04-21|title=Taste and disdain … A tour of the country's interesting eating habits with a roving journalist|last=Bhagat|first=Rasheeda}}</ref> A popular vegetarian variant replaces chicken with cauliflower,<ref name="AsiaOne"/> and is commonly known as [[gobi manchurian]]. Other vegetarian variants include mushroom, baby corn, veggie ball Manchurian.{{citation needed|date=April 2010}}
* [[Chow mein]] - A popular dish combining noodles, vegetables, [[scrambled egg]], ginger and garlic, soy sauce, green chili sauce, red chili sauce and vinegar
* Hong Kong Chicken
* [[Jalfrezi|Jalfrezi Chicken]]
* [[Lemon chicken]]
* Hunan chicken
* [[Sweet and sour chicken|Sweet and Sour Chicken]] - Different from the American Version of Sweet and Sour, but similar to [[General Tso's Chicken]].
* [[Chop suey]] American style & Chinese Style - Crispy Noodles with a variety of vegetables, chicken or meat and sauces.

===Rice and noodles===
Staple base options for an Indian Chinese meal include chicken, [[shrimp]] or vegetable variants of "Hakka" or "Schezwan" [[noodles]] popularly referred to as [[chow mein]]; and regular or "Schezwan" [[fried rice]]. [[American Chinese cuisine|American]] [[chop suey]] and [[sweet and sour]] dishes can be found at many restaurants. Some [[South India]]n [[restaurant]]s have also come up with [[spring roll]]s and "Schezwan" [[dosa]]s.

===Sweets and desserts===
Indian Chinese [[dessert]] options include [[ice cream]] on [[honey]]-fried noodles or [[date (fruit)|date]] [[pancake]]s.

==Availability==
{{More citations needed section|date=April 2009}}

Indian Chinese food is readily available in major metropolitan areas of India such as [[Bhopal]], [[Surat]], [[Vadodara]], [[Rajkot]], [[Mumbai]], [[Pune]], [[Chennai]], [[Kochi]], [[Guwahati]], [[Hyderabad, Andhra Pradesh|Hyderabad]], [[Delhi]], [[Lucknow]], [[Kolkata]] and [[Bangalore]]. It is also available in a number of towns and at [[dhaba]]s (roadside stalls), also popularly referred to as "Fast food", adjacent to major Indian [[road]]s and [[highway]]s. Many restaurants have a Chinese section in their [[menu]]s, and some are even dedicated to serving Indian Chinese food. It can also be found in mobile [[kitchen]] [[cart]]s (lari or rekdi) that ply the streets of cities, prepared in [[wok]]s over a portable [[Liquefied petroleum gas|gas]] burner. Manchurian sauce, [[Schezwan sauce]], [[soy sauce]] and Hakka noodles are available in many stores in cities across the country.

Many overseas Indian restaurants in [[Western world|the West]] and the [[Middle East]] also cater to the overseas Indians' [[nostalgia|nostalgic]] taste for Indian Chinese food.<ref>{{cite news | url=http://in.rediff.com/us/2001/sep/03us3.htm | last=Chopra | first=Sonia | title=Chinese food, Indian-style | publisher=[[Rediff.com]] (US Edition) | date=September 3, 2001 | access-date=2009-02-22}}</ref> The cuisine is also branching out into the mainstream in major cities of North America, such as [[New York City]], [[San Francisco]], [[Philadelphia]], [[Chicago]], [[Toronto]], [[Los Angeles]], [[Atlanta]], [[Phoenix, Arizona|Phoenix]] and [[Vancouver]]. Chinese food in [[Nairobi]], [[Kenya]], also tends to be of this style. It is also available in [[Australia]], especially in [[Sydney]] and [[Melbourne]]. In many of these places, the restaurants are labelled as Hakka Chinese, when in fact the cuisine itself has very little resemblance to authentic [[Hakka cuisine]]. "Hakka" label in these restaurants are usually referring to the owner's origins, and many Chinese restaurant owners in India were of [[Hakka people|Hakka]] origin.{{Citation needed|date=April 2009}}

Hakka cuisine has since, rapidly been popularized in the west, especially in Ontario, Canada in restaurants like Super Hakka, or Indian-Chinese Hamilton Hakka .

As of 2007, Chinese cuisine ranks as India's most favourite cuisine (after local food), growing at 9% annually. It is the most favoured option when young people go out to eat and the second favorite (after [[south Indian cuisine]]) when families dine out.<ref>{{cite news | url=http://www.atimes.com/atimes/South_Asia/IJ30Df03.html | archive-url=https://web.archive.org/web/20080821202334/http://www.atimes.com/atimes/South_Asia/IJ30Df03.html | url-status=unfit | archive-date=August 21, 2008 | last=M | first=Raja | title=India gets a taste for Chinese | publisher=[[Asia Times Online]] | date=October 30, 2007 | access-date=2009-02-22}}</ref>

Indian Chinese cuisine is also gaining popularity in the Kansai region of Japan.

==See also==
* [[Chindian|Chindian people]]
* [[Pakistani Chinese cuisine]]

==Notes==
{{reflist|group=note}}

==References==
{{Reflist|2}}

==External links==

* [https://web.archive.org/web/20090529031703/http://www.blonnet.com/life/2003/09/29/stories/2003092900030200.htm The Hindu Business Line: The Chinese factor]
* [http://www.villagevoice.com/nyclife/0607,sietsema,72159,15.html Wok that way]

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