One of the fascinating thing about eating around India is how easy it would be dining on nothing but for any kind of food. The 18th century saw the migration of Hakka Chinese, people who are originally from the Hakka-speaking provincial areas of China to the ports in Calcutta and Madras.
Earlier, when migrated people settled in East-Kolkata, they gave India its only Chinatown. It has been 200 years approximately and almost 2000 Chinese-Indians reside in Tangra in East Kolkata. In 1995, the Supreme Court’s decision to shift tanneries over growing concerns for the environment. Therefore the Chinese had to migrate again and settle outside India. And now it seems that India’s Chinatown won’t stand still for a long time. But it is believed that one legacy should remain constant, and that is Hakka Noodles.
It wasn’t just limited to India though; this renaissance of traditional cuisine to suit the taste of the local people happened in United States, Europe and South East Asia which saw a heavy migration of Chinese people. Tangra, at first look, doesn’t boast of much and only a handful of surviving restaurants are functional. The food which is served here is something that draws a clear attention.
Meanwhile, Hakka Noodles was 150-years-old when the Chinese came to India. Its been years and not only the noodles, but the Chinese also brought flavors of their motherland with them. Soon, Indians also showed interest in the dish and it took no time to make a fusion between Chinese cuisine and Indian spices. The dish happened and started serving in a first Chinese restaurant in India.
The food gradually caught on, gaining popularity as it was amped up with Indian spices. Preparations can vary wildly depending on the restaurant or part of the country.
For more updates and scoops stay connected.