Untitled by Aatmiya Yogini
I live in India. I was born and raised here.
Even as a little girl, I loved to eat at local Chinese restaurants. A Chinese meal always started with Soup. Either Sweet Corn Soup (egg drop style), or Wonton Soup were my favorites. Then Starters. Crispy fried spring rolls. Or Wontons. Or Batter Fried Somethings.(I am vegetarian…the something need not be.) Already spicy on their own. With lovely chilli sauce to add to the heat.
The main course would be Fried Rice or Hakka noodles with a “Chinese Curry”. The Chinese curry equivalents had respectable Chinese names – Schezuan Vegetable Dumplings, Cauliflower Manchurian. Chilli, garlic, ginger, cilantro, vinegar, soy sauce blended into the “gravy”. And frequently batterfried somethings thrown in. YUM!
The first time I went overseas was to Singapore. I was aghast. This bland stuff was Chinese food? Where was the heat? Where was the spice?
I learnt that what we consider Chinese in India is a version customised by the smart Chinese immigrants to suit the Indian palate.
On my last visit to the United States, I was glad to see New Jersey has an Indian Chinese restaurant – Ming. And that palates of all color, not just brown, seem to think this is great cuisine. I liked it so much, I visited thrice.
A visit here is a great idea if calories are not something you think about.over 6 years ago