Ur favourite Indo-Chinese food...

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Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes . 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, the Chinese food has become an integral partof the Indian culinary scene. [ 1 ] It is also enjoyed by Indian and Chinese communities in Malaysia , Singapore , North America and Ilford.
Origins
The cuisine is believed to have originated from the Chinese of Calcutta and Chinese food is still popular there. At present, the Chinese population in Calcutta stands at approximately 2,000. [ 2 ] Most of these people are of Hakka origin; however, the dishes of modern Indian Chinese cuisine, such as Chicken Manchurian, bear little resemblance to traditional Chinese cuisine. [ 3 ]
People of Chinese origin mostly live in India's only Chinatown located around Tereti Bazar and Bowbazar area which has since been relocated to Tangra, Calcutta . Most of these immigrants were Hakka . Chinatown in India still boasts a number of Chinese restaurants specializing in Hakka cuisine and Indian Chinese variants. DISHES->Appetizers
Soups like Manchow soup and sweet corn soup , again available in vegetarian and meat form, are commonly available, as are starters such as chicken lollipops , spring rolls and wontons (momos).
Rice and noodles
Staple base options for an Indian Chinese meal include chicken, shrimp or vegetable variants of Hakka or Szechwan/Sichuan noodles popularly referred to as chow mein ; and regular or Szechwan/Sichuan fried rice . American chop suey and sweet and sour dishes can be found at many restaurants. Some South Indian restaurants have also come up with spring rolls and Szechwan dosas .
Popular entrees
Ubiquitous main course entrees include:
*. Chilli Chicken/Prawn/Fish/Mutton/Vegetables/Paneer
*. Garlic Chicken/Prawn/Fish/Mutton/Vegetables/Paneer
*. Szechwan Chicken/Prawn/Fish/Mutton/Vegetables/Paneer
*. Ginger Chicken/Prawn/Fish/Mutton/Vegetables/Paneer
*. Manchurian Chicken , consisting of chicken with vegetables in a spicy sauce. [ 5 ] It is entirely a creation of Chinese restaurants in India, and bears little resemblance to traditional Chinese cuisine . [ 3 ] It is said to have been invented in 1975 by Nelson Wang ; Wang described his invention process as starting from the basic ingredients of an Indian dish, namely chopped garlic, ginger, and green chilis, butnext, instead of adding garam masala , he put in soy sauce instead, followed by cornstarch and the chicken itself. [ 6 ] A popular vegetarian variant replaces chicken with cauliflower, [ 5 ] and is commonly known as gobi manchurian . Other possibilities include prawn, fish, mutton, or paneer . [ citation needed ]
*. Chowmein A popular dish combining noodles, vegetables, scrambled egg, ginger and garlic, soy sauce, green chili sauce, red chili sauce and vinegar
*. Hong Kong Chicken
*. Lemon Chicken/Prawn/Fish
*. Hunan Chicken
*. Sweet and Sour Chicken (Different from theAmerican Version of Sweet and Sour, but similar to General Tso's Chicken )
*. Chop suey American style & Chinese Style (Crispy Noodles with a variety of vegetables,chicken or meat and sauces.)
Often the nomenclature is such that the main ingredient is mentioned first, followed by the entree style such as "Chicken Chilli" .
Desserts
Indian Chinese dessert options include ice cream on honey -fried noodles or date pancakes