Indian-Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes.
It is said to have been developed by a small Chinese community that’s lived in Calcutta for over a century.
Immensely popular with Indians, it is widespread in major Indian metropolitan cites such as Mumbai, New Delhi, and Calkutta. It is also popular in Goa, where there is a large Chinese and Tibetan population. It is also enjoyed by Indian and Chinese communities in Malaysia, Singapore and North America.

Indeed, in a curious twist, Indian Chinese has followed the mainstream Indian expatriate community as they have spread across the world, providing expatriate Indians with a taste of authentic Indian Chinese.

The cuisine is believed to have originated from the Chinese of Calcutta and Chinese food is still popular there. At present, the Chinese population in Calcutta stands at approximately 20,000. People of Chinese origin mostly live in India's only Chinatown located around Tereti Bazar and the Bowbazar area. Most of these immigrants were Cantonese and Hakka. Chinatown in India still boasts a number of Chinese restaurants specializing 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, are traditionally not associated with much of Chinese cuisine. Hot chilli, ginger, garlic and yogurt are also frequently used in dishes. 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 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-fried), Manchurian (implying a sweet and salty brown sauce), and Szechwan (Sichuan, implying a spicy red sauce). These correspond loosely, if at all, with authentic Chinese food preparation.



Faster than a Bollywood epic, this new Cuisine has literally swept through the Indian subcontinent, and after a successful introduction in New Jersey, Queens and Manhattan, Chinese Indian cuisine has finally arrived in Connecticut. The dishes are vibrant, bright and while they LOOK Chinese, they are anything BUT....
If you're looking for the extraordinary and the new, ChiliChicken delivers!