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Indo-Chinese Recipes

The beloved fusion of Indian spices and Chinese techniques

Indo-Chinese cuisine is a unique culinary fusion born in Kolkata's Chinese community. This distinctly Indian take on Chinese food has become one of the most popular street food and restaurant cuisines across India.

What makes Indo-Chinese different from authentic Chinese food? The bold use of Indian spices, generous amounts of garlic and green chilies, the signature red color from Kashmiri chili, and thick, glossy sauces that cling to crispy fried ingredients.

The cuisine centers around key preparations: the all-purpose "Manchurian sauce" with its soy sauce and vinegar base, the spicy "Schezwan" sauce, and the tangy-spicy "chilli" preparations.

Restaurant-style recipes simplified for home
Signature sauces: Manchurian, Schezwan, Chilli
Popular street food favorites
Vegetarian and non-vegetarian options

Indo-Chinese Recipes Recipes

Showing 24 of 33 recipes

Cooking Tips for Indo-Chinese Recipes

1

High heat is essential for that smoky "wok hei" flavor

2

Prepare all ingredients before you start - cooking is fast

3

Cornflour slurry gives sauces their glossy texture

4

Adjust soy sauce and vinegar to taste

Frequently Asked Questions

How do I get restaurant-style Manchurian texture?

Double-fry: first fry battered vegetables until just cooked, then fry again at higher temperature for crispiness. Add sauce just before serving so they don't get soggy. Use cornflour for coating, not besan.

What is Schezwan sauce?

Indo-Chinese Schezwan sauce is a spicy red sauce made with dried red chilies, garlic, ginger, soy sauce, and vinegar. It's used in Schezwan fried rice, noodles, and various dishes.

How do I make fried rice that doesn't clump?

Use day-old refrigerated rice - fresh rice is too moist. Spread cold rice on the wok in a thin layer and let it sit without stirring to get slight char. High heat and minimal stirring prevents mushiness.

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