Today, Indo-Chinese food is Indo Chinese food known for its spicy, tangy, and flavorful dishes that deliver a perfect balance of savory richness and zesty heat.
At its core, Indo-Chinese cuisine uses Chinese cooking techniques—such as stir-frying, steaming, and deep-frying—while incorporating quintessential Indian ingredients and seasonings. Instead of traditional mild Chinese flavors, Indo-Chinese dishes often include ginger, garlic, green chilies, red chili paste, coriander, cumin, and garam masala. Sauces like soy sauce, vinegar, chili sauce, and tomato ketchup form the flavor base, but they are intensified with Indian spices to create more robust tastes. This results in dishes that are bolder and more vibrant compared to classic Chinese food.
One of the most iconic aspects of Indo-Chinese cuisine is its wide range of appetizers. Dishes like **Chicken Manchurian**, **Veg Manchurian**, **Gobi Manchurian**, **Chilli Chicken**, and **Crispy Corn** are beloved starters that showcase the cuisine’s unique fusion. These items are often deep-fried for crunch and then tossed in spicy, tangy sauces that combine soy sauce with Indian seasonings.