Around1778, Yong Tai Chow put his roots in Kolkata. From there onwards, we introduce a new food category. People proudly know it as Indo-Chinese food today. Some of them try making it at home. However, they don’t get the actual hotel taste. The reason is the cooks are proper Nepalese and Chinese. The significance of Indo-Chinese food lies in its ingredients. It is Indian for the Indian vegetables and spices that people add. We call it Chinese because of the tangy sauces, thickening agents, and use of Wok. So, let’s explore the top 20 Indo-Chinese dishes to try.
Nothing can beat this dish. Hence, it takes first place in the top 20 Indo-Chinese foods to try. There are around ten types of Manchurian. These types include Gobi Manchurian, Chicken Manchurian, Soya Manchurian, Baby corn Manchurian, Paneer Manchurian, Mix veggies Manchurian, Etc. One will find them in two divisions namely Gravy and Dry.
They work more like medicine for cough and cold. The variety of Indo-Chinese soups is uncountable. Soups have the Indian spiciness and goodness of veggies. Also, they have Chinese tanginess and thickness. Cooks serve them with crispy fried noodles. The eater enjoys this delight mostly in the starters.
3. Spring Rolls
There are twelve different types of spring rolls present in Indo-Chinese cuisine. Mostly, People make spring roll from Paneer, Chicken, Veggies, and Noodles. Chefs wrap them in rice paper. Later, they deep fry them. Spring rolls go well with Schezwan Chutney. To be more Indian, people often eat it with Tea.
4. Stir Fry
Stir Fry is not fried rice. Rice is the main ingredient stir-fried in a Wok with other ingredients like Veggies, Sauces, Fried noodles, and Corn Starch. However, you can add more items as per your choice. Chefs use Potato, Baby corn, Tofu, Paneer, Chicken, and Mushroom as their main ingredients.
Many people want Momos to be on the top 20 Indo-Chinese dishes to try. Momos originate from Tibet and spread in Nepal. Now they have come to India. The Indian streets are experiencing lots of craziness because of Momos. Precisely, they are bite-sized dumplings. Momos have stuffing wrapped inside a dough.
Google calls China to be the inventors of Noodles. However, Indians have added their spices to it. This makes it more delicious. Majorly, people all over India prefer to eat Hakka Noodles. Chefs add Indian spices and veggies like Carrot, Spring Onion, Cabbage, Garlic, and Ginger. As per the Chinese, they add Vinegar, Soy Sauce, and Red Chilli sauce. Cook serve it with the famous Indo-Chinese Schezwan Chutney.
Amongst all the Rice, my go-to rice is Triple Schezwan Rice. The non-veg version of this rice has a fried egg on the top. This Rice comes with noodles and a separate bowl of soup. In my opinion, it is a must-try dish. Hence, we include it in the top 20 Indo-Chinese Dishes to try. One can also go for the variety of fried rice in this category.
Sizzler is a one-bowl dish. Sizzlers include food in combos. For example, Chicken Sizzler includes Chicken Lollipop, Chicken Manchurian, Chicken Chili, and Chicken fry pieces. Similarly, Veg Sizzlers include Hakka Noodles, Momos, and a Chinese dish like Doushabao. Sizzler is a perfect meal for one.
Indian curries have a worldwide reach. However, the Indo-Chinese cuisine gives them a new look and taste. Manchurian Gravy Curry, Vegetable Spicy Schezwan Curry, Tofu, and Paneer Curries are some prominent Indo-Chinese Curries to try. Surprisingly, they even include Egg Plant in some curries. Chefs keep the base Indian while Chinese Modified veggies and meat.
10. Balls And Lollipops
These are mixed vegetable balls or chicken balls. Chefs coat them with a particular batter and fry them until crispy. Usually, they fall in the starter section. Veg Lollipops have become famous recently. People even eat it as a snack like one would eat Chicken Nuggets. Cooks serve them with Cabbage, Carrot Shaves, and Schezwan Chutney.
11. Schezwan Sauce
People know it by the name of Schezwan Chutney. Schezwan Chutney originates from the Sichuan province of Southwest China. Furthermore, the Chinese Immigrants made the Schezwan Chutney thin to suit the Indian taste. The Chinese did not alter it much. However, today people use it in place of pickles in many Indian houses.
12. The Hot And Sour Soup
The Hot and Sour Soup and The Manchow soup is a go-to soup for many people. In Indo-Chinese cuisine, this is a must-try dish. The Hot and Sour soup is a tangy broth. The soup includes eggs, chicken shaves, veggies, and pieces of ginger. This is a spicy soup.
13. Hakka Noodles
As mentioned before, this is the most preferred noodle dish. Hakka Noodles come from wheat flour. Chefs boil them and let them rest after applying oil. Indians add chat masala, Garam masala, Red Chili Powder, Hing, and Coriander powder to give it an Indian touch. Also, They give it its Chinese touch with Vinegar and Soy sauce. Hakka Noodles go well with Manchurian and Paneer gravy.
14. Chili Paneer
People don’t use Tofu for this dish. There is a variety of Chili. However, Paneer Chili has its rarity. The creaminess of Paneer goes very well with the tangy-spicy sauce. Sometimes the Paneer is first fried. The crunchiness of Paneer with different veggies makes it a crowning achievement.
15. American Chop Suey
This dish goes in American-Chinese cuisine. Nevertheless, Indians love it more. American Chop Suey is a pot meal. American Chop Suey consists of boiled and fried noodles, Veggies, Corn starch, Soy sauce, red chili sauce, Vinegar, Ajinomoto, Siracha, and Tomato ketchup. The sauce makes the broth rich and tasty. So, it is in the top 20 Indo-Chinese dishes to try because of the demand.
Chowmein is our next Indo-Chinese Street food. Cooks sell it on the streets of the main cities in India. Above all, the Taishanese technique makes the delicious Chowmein. This is a difference between Hakka Noodles and Chowmein. Also, the use of Indian spices in Hakka Noodles and Chinese Sauces in Chowmein is a differentiating factor.
17. Chili Idli
Chili Idli is a very recent dish. Especially, the Idlis from South India and the spicy sauce of Chili. This makes an ideal combo. Hence, we add them to the top 20 Indo-Chinese dishes to try. Chefs make mini Idlis which are smaller than the regular ones. They fry this Idlis along with the spicy chili sauce. Moms make this for kid’s tiffin boxes.
18. Chili Garlic Noodles
Chilli Garlic Noodles is an old recipe for Noodles. They are usually spicier than many other noodles. You can find them on the streets as well as in reputed restaurants. These differ a lot in their tastes. Usually, the street ones are spicier. Still, the Indian taste buds enjoy it a lot.
19. Chili Potato
The next dish in the top 20 Indo-Chinese dishes to try is Chili Potato. Indians have transformed it into a vegetable or sabji to eat with Rotis. One can make a dry version for the starters. The gravy form becomes a curry or sabji to rice and Rotis in the Indian houses. The credit for this dish goes to the Indian Moms. Moms have attempted to make something unique for their kids.
20. Chinese Bhel
Lastly, this dish has the biggest fandom. I cannot dare to ignore it. So, Chinese Bhel is crunchy street food. Chefs modify it using Kurkure and Manchurian. Each one has its recipe for Chinese Bhel. We will soon include the best one in the Top 20 Indo-Chinese Dishes to try.