Rude Food by Vir Sanghvi: China versus Punjab

Aug 22, 2021 08:34 AM IST

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What are the defining characteristics of Indian Chinese food? A guide to Sino-Ludhianvi style ‘Chinese’ food

By now, we all know that the Chinese food we get at most Chinese restaurants in India is roughly as Chinese as Yogi Adityanath, which is to say, not Chinese at all.

In India, rice and noodles are preferred with every dish and the gravy is thick using battered ingredients

Even the older Chinese restaurants in Kolkata run by the Chinese community are rarely authentic

Chef Liang says it is bizzare to make every dish with a gravy

At Indian Chinese restaurants, no one bothers too much about the quality of stir-frying unlike Chinese who like their vegetables crisp and meat tender

Chef Vikramjit Roy believes Indian soya sauce is dense, thick and has a crude quality to it

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ABOUT THE AUTHOR

Vir Sanghvi

Why hide the papers? Why keep the conspiracy theories related to Netaji Subhas Bose’s death alive? And why deny India the truth about the death of one of its great freedom fighters? ...view detail

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Rude Food by Vir Sanghvi: China versus Punjab

What are the defining characteristics of Indian Chinese food? A guide to Sino-Ludhianvi style ‘Chinese’ food

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