How to Make Chicken Manchuria

  Chicken Manchurian is one of the most popular Chinese chicken recipe, but it is usually prepared with a sweet and sour sauce Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes through a larger offering of vegetarian dishes.

     The Indian Chinese cuisine is said to have been developed by the small Chinese community that has lived in Kolkata (formerly Calcutta) for over a century. Today, Chinese food is an integral part of the Indian culinary scene. It is also enjoyed by Indian and Chinese communities in Malaysia, Singapore and North America.

    Foods tend to be flavoured with spices such as cumin, coriander seeds, and turmeric, which with a few regional exceptions, such as Xinjiang, are traditionally  not associated with much of Chinese cuisine. Hot chilli, ginger, garlic and yogurt are also frequently used in dishes. This makes Indian  Chinese food similar in taste to many ethnic dishes in Southeast Asian countries such as Singapore and Malaysia, which have strong Chinese and  Indian cultural influences.[citation needed] Non-staple dishes are by default served with generous helpings of gravy, although they can also be ordered "dry" or "without gravy".

     Culinary styles often seen in Indian Chinese fare include chilli (implying hot and batter-fried), Manchurian (implying a sweet and salty brown sauce), and Szechwan (implying a spicy red sauce). These correspond only loosely, if at all, with authentic Chinese food preparation.