Indian-Chinese Cuisine Sizzles

© June Chua

May 25, 2006

The Hakka Chinese settled in Bombay and Calcutta hundreds of years ago, blending their Manchurian-inspired dishes with the spicy cuisine of India.


Cumin, green chilis and coriander spice up the dishes of the Hakka Chinese who settled in Bombay and Calcutta, India. This intriguing mix of cuisines takes cues from the fiery spices of India and makes them uniquely Hakka-Indian.


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