Ever wondered about the origin of “Indian Chinese” cuisine? Apparently, it all started in Kolkata – the place where the Hakka community from China settled down many decades ago. Interestingly, according to this link, “One of the earliest records of immigration from China can be found in a short treatise from 1820. This records hints that the first wave of immigration was of Hakkas but does not elaborate on the professions of these immigrants.” Over a period of time, they grew to a large flourishing community initially involved in the tannery business. Over a period of time, many families closed down their business while others were moved to an area outside of the city. The New Chinatown area, where the community resides came to be known as “Tangra“. Over time, the cuisine of this community began to undergo modifications to suit the Indian palate. Coriander, chillis, cumin began to make it’s way into the dishes. What resulted was “Kolkata Chinese” or what is known today as Indian Chinese. This cuisine gained popularity rather quickly and …