Chinese immigrants started settling in Calcutta at the end of the 18th century. The first immigrants came in search of business opportunities, but they were soon joined by immigrants fleeing poverty and oppression. These mostly Hakka and Cantonese immigrants continued cooking their cuisine, though adapting it to the ingredients at hands. As they opened restaurants, they modified their offerings to cater to the preferences of their Indian customers, thus creating Indo-Chinese cuisine. There are now Indo-Chinese restaurants in all major Indian cities.
I actually made four Indo-Chinese recipes but, as is often the case, I failed to write them down when I cooked them and I have completely forgotten what the sweet corn soup and the lemon chicken I made were like. Clearly, they weren't memorable. I am thus only listing the two dishes I do remember (and have photos for):
Chinese cuisines I've explored so far: Cantonese, Chengdu, Chinese Muslim, Dai, Fujian, Ghizhou, Haipai, Hakka, Hangzhou, Hongkonese, Huaiyang,
Hunan,
Imperial China, Indo-Chinese, Jiangsu, Jiangxi
Other Indian cuisines I've cooked: Indian,
Anglo-Indian, Assamese, Awadhi, Balti, Bangladeshi, Bengali, Bene Israel, Bodo, Chettinad, Cochin Jewish,
Dogra, Dum Pukht, Garo, Goan, Gujarati, Haryanvi, Hyderabadi, Indo-Chinese
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