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Part Indian, Part Chinese; All Delicious!

Although found in both the Indian and the Chinese communities of Malaysia and Singapore, Indian-Chinese cuisine is widespread throughout major metropolitan areas of India; as well as in the Dhabas, roadside restaurants, of smaller towns just outside of the large cities. These restaurants specialize, mainly, in recipes of the Hakka, a Chinese sect native to southeastern China.

While the exact origin of Indian-Chinese cuisine is uncertain, many believe that the Chinese of Calcutta, India may have been the pioneers of the fusion of flavors.

Popular Indian-Chinese styles include Chili (hot and batter-fried), Manchurian (sweet and salty) and Szechwan (made with a spicy, red sauce); each of which finds some if any roots in authentic Chinese cooking.

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