hosted by School of Wok
INDIAN CHINESE CUISINE, OR INDO CHINESE IS THE ADAPTATION OF CHINESE SEASONING AND COOKING TECHNIQUES TO INDIAN TASTES AND PALATES, WIDELY POPULAR THROUGH OUT INDIA ITSELF. IS SAID TO HAVE BEEN DEVELOPED FROM AND BY THE SMALL CHINESE COMMUNITY THAT ORIGINALLY IMMIGRATED TO KOLKATA (FORMERLY CALCUTTA) OVER A CENTURY AGO, HAVING TRANSFORMED OVER THE YEARS AS THE CULTURES INTERTWINED AND OVERLAPPED.
Today, Chinese food is an integral part of the Indian culinary scene, and has become one of the most popular if not the top alternative cuisine offered in restaurants across India. This interesting fusion cuisine can also be found in Malaysian, Singaporean, and North American communities as well and it’s popularity continues to grow. It is time to try this popular, flavorful blend of spices and techniques ourselves! And who better to learn from than the brilliant combination of Jeremy and Alfred. This unique class will touch upon both cuisines individually, but moreover focus on how the blending of Chinese and Indian cuisine and culture can bring out the best of both worlds.