Indian |chainese| |food| that are found in |india|



                  
                                      Manchurian

1. Manchurian: The creation of Chicken Manchurian is in fact credited to Nelson Wang of China Garden who introduced Manchurian to Mumbai in 1975. He started playing around with quintessential Indian ingredients like garlic, ginger, chilli and just added a splash of soya sauce instead of garam masala - and voila. Now there are many variations made with paneer, gobi, mutton and fish.

                   
                                      Chowmeins

2.Chowmein: In China, chowmein is referred to as chāu-mèing and is basically a portion of boiled noodles topped with greens, scrambled eggs and soya sauce. But in India, it’s pan fried, really spicy and a favourite in every household.



            
                                   Spring rolls

3.Spring Rolls: The Chinese call it Chūn Juǎn and are actually Cantonese-style dumplings made for welcoming spring. But here in India, they are fried golden, loaded with vegetables juliennes and served often as party snacks.
           
                                     Fried rice
4.Fried Rice: Fry everything and it’s a winner of a dish in the Indian subcontinent. Originally steamed in China, our version is greasy and spiced with red chilli powder, garam masala and green chillies.


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