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Good Indian-Chinese food is hard to find. It's beloved in India, the most popular kind of restaurant cuisine after Indian food itself, the creation of Indian-Chinese restaurateurs cooking to local taste--heavy on the chiles, scallions, ginger, and soy, some sugar, plus lots of frying. Masala 2 Wok is singly dedicated to Indo-Chinese cooking, with just a handful of Thai dishes thrown in for the heck of it. You'll find everything from chicken lollipops (here dubbed "drums of heaven") to chilli paneer and "Szechwan" shrimp. For the gobi Manchurian, cauliflower is thinly battered and fried until it is quite golden and crisp, napped with a spicy-sweet sauce. The green chile vinegar on the side sends it into the stratosphere.
Indo-Chinese food is the creation of Chinese restaurateurs in India cooking to local tastes--heavy on the chilies, ginger, soy, sugar, and sometimes MSG (not knocking it!), plus lots of frying. It's wildly popular in India, the second-most-eaten restaurant food after Indian cuisine. One of the jewels in the sweet and spicy Indo-Chinese crown is cauliflower Manchurian, in which the cauliflower is deep-fried and served in a sauce that often includes ketchup. The ultimate rendition of this... More »
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