Kolkata people's ever-growing Love Affair with Chinese Cuisine

In the bustling streets of Kolkata, from roadside stalls in Tiretta Bazaar to air-conditioned restaurants in Salt Lake, one thing is certain: the Indian palate has wholeheartedly embraced Chinese cuisine – or at least, our own version of it.

Chinese food has become more than just a meal here; it’s an emotion. Whether it's the smoky aroma of hakka noodles tossed in a giant wok or the familiar tang of chilli chicken sizzling in a hot pan, these flavours have long captured the hearts (and stomachs) of millions across India.

A Cultural Fusion on a Plate

While the cuisine we call “Chinese” in India might raise eyebrows in Beijing or Shanghai, it has evolved into something uniquely Indian. “What we serve here is more Indo-Chinese than authentic Chinese,” says Mr. Dipankar Chowdhury, a chef at a popular restaurant in South Kolkata. “We use Indian spices, more oil, and add a level of heat that’s not common in traditional Chinese food.”

Dishes like Manchurian, Schezwan fried rice, and American chopsuey aren’t found in traditional Chinese homes but are staples in Indian menus. In fact, many of these items are believed to have originated right here in Kolkata, particularly in the Chinese community of Tangra, which has historically played a key role in shaping the Indo-Chinese food scene.

From Street Food to Fine Dining

Over the years, Chinese food in India has transcended class boundaries. On any given day, one can spot college students grabbing momos from a roadside cart, families ordering takeout from local Chinese joints, or professionals dining at upscale Pan-Asian restaurants. The accessibility and adaptability of the cuisine have made it a favorite across generations.

“In Kolkata, Chinese food is comfort food,” says 32-year-old Priyanka Sen, a marketing executive. “Even if we’re eating something else, we end up ordering a plate of noodles or chilli paneer on the side. It’s just part of our routine now.”

Rooted in Kolkata’s History

Kolkata’s connection with Chinese food goes back nearly a century, when Chinese immigrants, mainly of Hakka origin, settled in the city and began setting up small eateries and tanneries. Over time, their culinary practices blended with local tastes, giving birth to a distinct food culture.

Today, while the original Chinatown in Tiretta Bazaar may have shrunk, the culinary legacy lives on—not just in Kolkata, but in every corner of India.

A Growing Appetite

According to recent surveys, Chinese cuisine ranks as one of the top three most popular cuisines in India, along with North Indian and South Indian food. It’s a staple at birthday parties, office lunches, and midnight cravings.

With delivery apps making it even easier to order from home, and chefs constantly experimenting with new fusion versions (think butter chicken noodles or tandoori momos), the craze shows no signs of fading.

Closing Thoughts

From Kolkata to Kochi, India’s love for Chinese food is more than a trend—it’s a permanent fixture of our culinary identity. And while purists may debate its authenticity, for most Indians, the only thing that matters is taste—and in that department, Indo-Chinese continues to deliver.