Indo-Chinese Favorites

250 Cleveland Avenue,Columbus OH 43215

11 August, 2022

Description

Chinese migrants started to emigrate to India in considerable numbers during the 1770s, which marked the beginning of the British colonial period, as dockworkers in the port of Calcutta now called Kolkata. They have contributed to the social and economic life of Kolkata through manufacturing and trade of leather products and running Chinese restaurants. The fusion of Indian Chinese cuisine is now an integral part of the Indian culinary scene. This fusion food is different from the authentic Chinese and customized to the Indian palettes used for spicy food. Gobi Manchurian (cauliflower) is one such dish that has metamorphosed from its original version and is greatly appreciated. Dr. Bidisha Nag was born and brought up in Kolkata and has grown up having Indo-Chinese foods. She would love to guide you through the history and her favorite dishes In this class you will make: Vegetable Hakka NoodlesGobi ManchurianChilli ChickenIn this class you will make: Vegetable Hakka NoodlesGobi ManchurianChilli Chicken