Full video:
WHAT IS INDO-CHINESE FOOD?
https://www.easternstandardtimes.com/episode/explains-indochinese-food
Indo-Chinese is one of India’s most popular foods, though most people haven’t heard of it–including Chinese people. Why did Chinese food become so popular in India and what does it tell us about the history of these two regions? Today, this collaborative cuisine is taking over the world.
Did you know that Chicken Manchurian isn’t Chinese? Nelson Wang, a third-generation Chinese immigrant in India, created the dish in 1975 while working at Mumbai’s Cricket Club. But Chinese food in India dates way further back than the 70’s. The oldest restaurant opened in 1925, and was frequented by many Bollywood stars.
Chinese immigration to India dates way back to the 18th century, when many Chinese workers filled industries from sugar-mills to leather and carpentry. To cater to them, eateries began opening that would replace native Asian ingredients with Indian cooking staples. Further, Chinese men began marrying Indian women, making the union of these two cuisines even more tangible. Now found around the world, here’s the history of Indo-Chinese cuisine.
#Shorts #ESTMedia
WHAT IS INDO-CHINESE FOOD?
https://www.easternstandardtimes.com/episode/explains-indochinese-food
Indo-Chinese is one of India’s most popular foods, though most people haven’t heard of it–including Chinese people. Why did Chinese food become so popular in India and what does it tell us about the history of these two regions? Today, this collaborative cuisine is taking over the world.
Did you know that Chicken Manchurian isn’t Chinese? Nelson Wang, a third-generation Chinese immigrant in India, created the dish in 1975 while working at Mumbai’s Cricket Club. But Chinese food in India dates way further back than the 70’s. The oldest restaurant opened in 1925, and was frequented by many Bollywood stars.
Chinese immigration to India dates way back to the 18th century, when many Chinese workers filled industries from sugar-mills to leather and carpentry. To cater to them, eateries began opening that would replace native Asian ingredients with Indian cooking staples. Further, Chinese men began marrying Indian women, making the union of these two cuisines even more tangible. Now found around the world, here’s the history of Indo-Chinese cuisine.
#Shorts #ESTMedia
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NewsTranscript
00:00 What happens when you marry Chinese technique with South Asian flavor and spice?
00:04 Indo-Chinese, baby!
00:05 That's what Nelson Wang did in 1975 when he created the Chicken Manchurian,
00:09 born in Calcutta as a third-generation Chinese immigrant in India.
00:13 But he wasn't the first to experiment with these two cuisines.
00:15 Chinese immigration to India dates way back to the 18th century,
00:18 when many moved to Calcutta as sugar mill workers.
00:20 By the end of the Second World War, Calcutta had over 26,000 Chinese immigrants.
00:24 And to cater to them, eateries specifically for Chinese workers began opening,
00:28 and women at home started selling food as a side business.
00:31 When they couldn't find native Chinese greens like choy sum and gai lan and baby spinach,
00:35 they used carrots and cabbage instead.
00:37 Sichuan pepper was swapped for red chilies and crab for prawn.
00:39 Soy sauce stayed, but garlic and ginger, two staples of Indian cooking, were added.
00:43 Then, Chinese men increasingly married Indian women,
00:46 and the union of these two cuisines became even more tangible.
00:49 You can find it everywhere, all over the world, from America to the UK to Australia.
00:53 It's proof that even as things get crazy in this world,
00:56 Food is something that is always gonna bring us together.
00:58 [BLANK_AUDIO]