Indian Chinese cuisine or Desi-Chinese cuisine is a distinct fusion culinary style that combines aspects of both Indian and Chinese foods and flavours. Though Asian cuisines have mixed throughout history throughout Asia, the most popular origin story of the fusion food resides with the Chinese of Calcutta, who immigrated to British Raj India looking for work. Opening restaurant businesses in the area, these early Chinese food sellers adapted their culinary styles to suit the tastes of the Indians in order for Chinese food sellers to keep earning money from the Indians.
Chinese Indian food is generally characterised by its ingredients: Indian vegetables and spices are used, along with a heavy amount of pungent Chinese sauces, thickening agents, and oil.Stir-fried in a wok, Desi-Chinese food takes Chinese culinary styles and adds spices and flavours familiar to the Indian palate.This idea of flavourful, saucy Chinese food cooked with Indian spices and vegetables has become integral to the mainstream culinary scenes of India, Pakistan, Bangladesh, and Afghanistan, and its diffusion to nations like America, Britain, Canada, and the Caribbean has shaped and altered the global view of Chinese, Indian, and Asian cuisines.
Pav bhaji (also sometimes called Bhaji Pav) has many variations in ingredients and garnishes, but is essentially a spiced mixture of mashed vegetables in a thick gravy, usually cooked on a flat griddle (tava) and served hot with a soft white bread roll. Variations on pav bhaji include: Cheese pav bhaji, Swami Narayan (No Onion, No Garlic) & Jain (No Onion, No Garlic, No Potatoes).
Classic South Indian Crêpes (Dosas) or pancakes (Uthappams) made with rice and lentil based batter..
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as mixed veggies. It is often eaten by itself or as an accompaniment to another dish.