'CHINESE GIRLS EATING INDIAN FOODS FOR THE FIRST TIME IN THE THEIR LIFE. Their reaction to Indian foods was amazing. They liked the taste of Indian food though it was a bit spicy for them. They ate all these foods at Old Delhi\'s\' famous Karim Restaurant, behind Jama Masjid. INDIAN NON-VEGETARIAN FOODS THEY EAT : 1. CHICKEN TIKKA MASALA 2. MUTTON KORMA 3. MUTTON MUGHLAI 4. KADHAI CHICKEN In India, we cook a lot of Chinese foods they are enriched with spices and we make it like Chinese - Indian. We Indians also love to eat Chinese foods, this is why you can see in every street of India - momos, chow mien, Chinese Manchurian, chilly chicken much more... Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes through a larger offering of vegetarian dishes. The Indian Chinese cuisine is said to have been developed by the small Chinese community that has lived in Kolkata (formerly Calcutta) for over a century. Today, Chinese food is an integral part of the Indian culinary scene.[1] It is also enjoyed by Indian and Chinese communities in Malaysia, Singapore and North America. The cuisine is believed to have originated from the Chinese of Kolkata and Chinese food is still popular there. However, it was created by a popular Toronto chef from Kolkata. The name \"Manchurian chicken\" is in fact a name he created himself . At present, the Chinese population in Kolkata stands at approximately 2,000.[2] Most of these people are of Hakka origin; however, the dishes of modern Indian Chinese cuisine, such as Chicken Manchurian, bear little resemblance to traditional Chinese cuisine.[3] People of Chinese origin mostly live in India\'s only Chinatown located around Terreti Bazar and Bowbazar area, which has since been relocated to Tangra, Kolkata. Most of these immigrants were Hakka. Chinatown in Kolkata still boasts a number of Chinese restaurants specialising in Hakka cuisine and Indian Chinese variants. Foods tend to be flavoured with spices such as cumin, coriander seeds, and turmeric, which with a few regional exceptions, such as Xinjiang, are traditionally not associated with much of Chinese cuisine. Hot chilli, ginger, garlic, sesame seeds, dry red chilis, black pepper corns and yogurt are also frequently used in dishes.[4] This makes Indian Chinese food similar in taste to many ethnic dishes in Southeast Asian countries such as Singapore and Malaysia, which have strong Chinese and Indian cultural influences. Non-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 chilli (implying hot and batter-fried), Manchurian (implying a sweet and salty brown sauce), and Szechwan (implying a spicy red sauce). These correspond only loosely, if at all, with authentic Chinese food preparation. Read more about Chinese Indian foods - https://en.wikipedia.org/wiki/Indian_Chinese_cuisine'
Tags: Cooking , eating , Recipes , yummy , FOODS , Indian food , street , chinese food , chicken curry , chinese girl , spicy chicken , delhi food , Street foods , mutton korma , non veg foods , indian street foods , food reaction , Chicken tikka masala , old delhi food , eating indian , kadhai chicken , chinese girls , chinese girls eating indian food , indian non-vegetarian food , mutton mughlai , chinese eating indian food , foreginers eating indian , chinese in india , chinese indian
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