Discover the exotic flavours of Indian-Chinese cuisine, where Chinese seasoning and cooking techniques are adapted to suit Indian tastes. Some ingredients provided.
The Indo-Chinese style of cooking is said to have been developed by the small Chinese community that has lived in Kolkata (formerly Calcutta) for over a century. Today, Chinese food is an integral part of the Indian culinary scene and is enjoyed by Indian and Chinese communities in Malaysia, Singapore and North America.
Hot chillies, ginger, garlic, sesame seeds, dry red chillies, black peppercorns and yoghurt are frequently used. In this course, you’ll create classic dishes such as Vegetarian Manchurian, Chilli Chicken, Shanghai Chicken and the Sizzling Chinese 'Sizzler'.
Vegetarians are welcome, but please let the office know on enrolment.
By the end of the course, you’ll be able to:
- Describe aspects of Indian-Chinese cooking and its background
- Use a variety of condiments and spices to recreate the flavours
- Cook a range of classic Indo-Chinese dishes
- Demonstrate a range of cooking techniques related to this style of cuisine
Some communal ingredients supplied but the list of additional ingredients needed will be sent out when course numbers are confirmed (approx. weekly cost $20-25).
Note: Courses need a minimum number to go ahead so if we don't have enough enrolments a few days before the start date, we have to cancel. We'll let you know by email so please check yours regularly.
Presenter: Manjula Patel