Indian Chinese Cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. It is widespread in certain localities in India, and is also enjoyed by people in Malaysia, Singapore and North America. Visit www.indomunch.com to get to know the different tastes of Indian-Chinese food. Features: Foods tend to be flavoured with spices not traditionally associated with Chinese cuisine, such as cumin, coriander, and tumeric. Hot chili, 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 by default 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 chili (implying hot and batter-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. Scallions and soy sauce are used in plenty to add a "Chinese touch" to the food. Popular Entrees: Appetizers 1. Crunchy Okra 2. Salt & Pepper Gobi 3. Salt & Pepper Paneer 4. Chicken Lollipop 5. Chicken 65 Main Entrees: 1. Vegetable Manchurian 2. Chili Paneer Gravy 3. Chili chicken Gravy 4. Chicken Manchurian 5. Chicken Munch Special 6. Lamb Manchurian 7. Szechuan Lamb 8. Fish in Hot Garlic 9. Lemon Fish 10. Salt & Pepper Prawn
