is the adaptation of Chinese seasoning and cooking techniques to Indian tastes.
It is said to have been developed by the small Chinese community that has lived in Kolkata
(formerly Calcutta) for over a century. Immensely popular with Indians, it is widespread in major
Indian metropolitan cites such as Kolkata, Mumbai, New Delhi and Chennai. It is also popular in Goa,
where there is a large Chinese and Tibetan population. It is also enjoyed by Indian and Chinese
communities in Malaysia, Singapore and North America. Indian Chinese has followed the mainstream
Indian expatriate community as they have spread across the world, providing expatriate Indians
with a taste of authentic Indian Chinese.