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Indian Chinese cuisine
Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes through a larger offering of vegetarian dishes. The Indian Chinese cuisine is said to have been developed by the small Chinese community that has lived in Kolkata (formerly Calcutta) for over a century. Today, Chinese food is an integral part of the Indian culinary scene. It is also enjoyed by Indian and Chinese communities in Malaysia, Singapore and North America.
==Origins==
The cuisine is believed to have originated from the Chinese of Kolkata and Chinese food is still popular there. At present, the Chinese population in Kolkata stands at approximately 2,000.〔(【引用サイトリンク】title=The Chinese Of Calcutta )〕 Most of these people are of Hakka origin; however, the dishes of modern Indian Chinese cuisine, such as Chicken Manchurian, bear little resemblance to traditional Chinese cuisine.
People of Chinese origin mostly live in India's only Chinatown located around Terreti Bazar and Bowbazar area, which has since been relocated to Tangra, Kolkata. Most of these immigrants were Hakka. Chinatown in Kolkata still boasts a number of Chinese restaurants specialising in Hakka cuisine and Indian Chinese variants.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Indian Chinese cuisine」の詳細全文を読む
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