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.
