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.