This study explores the unique amalgamation of the Indian and the Chinese cuisines, which is authentic to neither of the countries. By interviewing the restaurant owners, chefs, and consumers of Kolkata’s Chinatown restaurants, the study aims to explore the factors indicating the origin, evolution, authenticity, as well as cultural identity of the cuisine.
Indianisation of Chinese Food
INDO-CHINESE CUISINE
Indianisation of Chinese Food
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Faculty Mentor
Prof. Jasmine Hsu -
Group Members
Anvitha Ramadugu, Chaitanya Raveendran, Charvi Arora, Freya Dave, Hanshita Rongali, Jeeva S M, Kanak Mahbubani, Madalsa Agarwal, Manvi Khosla, Mehr Kalra, Neeharika Pasupuleti, Paul Lekhan Bethapudi, Promodhni Suresh, Raj Agrawal, Shreya Avirneri
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