Got this from an old 'Rude Food' article by Vir Sanghvi. A bunch of the articles have been put together into a book of the same name, and they make for pretty interesting reading.They also make me wish we had the HT in Bangalore as well instead of just TOI and Hindu (Deccan Herald doesn't count). So far we've only got Mint, but it's a start.
PS: If you're reading this, I'd like some feedback - too easy? random? hackneyed?
Tuesday, 18 December 2007
Wiki'd World 2: Sino-Ludhianvi Cuisine's Signature Dish
Till the early '70s, when the Taj opened up Golden Dragon, with chefs from China serving up spicy Sichuan fare, Chinese food in India was based on Cantonese cuisine, which was relatively bland, or its more Americanized version. With punters clamouring for this spiced-up Chinese cuisine, more downmarket restaurants with Indian chefs cooking Chinese food were caught in a bind. This person (in the foreground, in case you got confused), who was working at a restaurant called Frederick's at that time, came up with a solution that involved using Indian cooking techniques with Chinese sauces to make a spicy curry that was passed off as 'Chinese' food. The dish he came up with (and the name he gave it) has spawned a whole host of variants that form the backbone of Sino-Ludhianvi Cuisine - aka Punjabi Chinese. Since then, he's gone on to open up a chain of upmarket restaurants serving Chinese cuisine and made a tidy buck. Who is he and what did he come up with?