Creation of Indian–Chinese cuisine: Chinese food in an Indian city
This paper discusses two aspects of Chinese food served in India, based on data collected from fieldwork in Dharavi, Mumbai along with the data gathered from online restaurant reviews, food ordering portals, and blogs. First it discusses different forms of Indianizations in Chinese food served in In...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
BMC
2017-12-01
|
| Series: | Journal of Ethnic Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352618117301257 |
| _version_ | 1817980034258829312 |
|---|---|
| author | Amal Sankar |
| author_facet | Amal Sankar |
| author_sort | Amal Sankar |
| collection | DOAJ |
| description | This paper discusses two aspects of Chinese food served in India, based on data collected from fieldwork in Dharavi, Mumbai along with the data gathered from online restaurant reviews, food ordering portals, and blogs. First it discusses different forms of Indianizations in Chinese food served in India. Second part discusses how Chineseness is created through exhibits in and out of the restaurants, and how it communicates ‘Chinese’ in the menu through these symbols. One Major observation was that Indian Chinese restaurants mostly use Indian spices, flavors, and materials to make Chinese food, in which the main flavors are spicy, and pungent. The cooked food is served in a bowl, and eaten with spoon, and fork. Some symbolic elements are frequently exhibited in Chinese restaurants. Predominant use of red color, random Chinese scripts, images of Chinese temples, paintings or statues of Buddha, symbols of wok, picture of fat Chinese chef, picture of dragon, symbols of bowl and chopsticks are such representations. The study concludes that the Chinese food served in India is intrinsically Indianized Chinese food, and there are certain Indian expectations of what Chinese foods are, and a Chineseness is created in Chinese restaurants to give Chinese feel during the eat out. The author argues that the Indian imagination of Chinese food creates a new cuisine category Indian-Chinese cuisine which is neither Indian, nor Chinese. |
| first_indexed | 2024-04-13T22:49:24Z |
| format | Article |
| id | doaj.art-8c3dc21b32044a538d555d84e8123a08 |
| institution | Directory Open Access Journal |
| issn | 2352-6181 |
| language | English |
| last_indexed | 2024-04-13T22:49:24Z |
| publishDate | 2017-12-01 |
| publisher | BMC |
| record_format | Article |
| series | Journal of Ethnic Foods |
| spelling | doaj.art-8c3dc21b32044a538d555d84e8123a082022-12-22T02:26:16ZengBMCJournal of Ethnic Foods2352-61812017-12-014426827310.1016/j.jef.2017.10.002Creation of Indian–Chinese cuisine: Chinese food in an Indian cityAmal SankarThis paper discusses two aspects of Chinese food served in India, based on data collected from fieldwork in Dharavi, Mumbai along with the data gathered from online restaurant reviews, food ordering portals, and blogs. First it discusses different forms of Indianizations in Chinese food served in India. Second part discusses how Chineseness is created through exhibits in and out of the restaurants, and how it communicates ‘Chinese’ in the menu through these symbols. One Major observation was that Indian Chinese restaurants mostly use Indian spices, flavors, and materials to make Chinese food, in which the main flavors are spicy, and pungent. The cooked food is served in a bowl, and eaten with spoon, and fork. Some symbolic elements are frequently exhibited in Chinese restaurants. Predominant use of red color, random Chinese scripts, images of Chinese temples, paintings or statues of Buddha, symbols of wok, picture of fat Chinese chef, picture of dragon, symbols of bowl and chopsticks are such representations. The study concludes that the Chinese food served in India is intrinsically Indianized Chinese food, and there are certain Indian expectations of what Chinese foods are, and a Chineseness is created in Chinese restaurants to give Chinese feel during the eat out. The author argues that the Indian imagination of Chinese food creates a new cuisine category Indian-Chinese cuisine which is neither Indian, nor Chinese.http://www.sciencedirect.com/science/article/pii/S2352618117301257Chinese food in IndiaIndian–Chinese cuisineRestaurants in IndiaIndianization of food |
| spellingShingle | Amal Sankar Creation of Indian–Chinese cuisine: Chinese food in an Indian city Journal of Ethnic Foods Chinese food in India Indian–Chinese cuisine Restaurants in India Indianization of food |
| title | Creation of Indian–Chinese cuisine: Chinese food in an Indian city |
| title_full | Creation of Indian–Chinese cuisine: Chinese food in an Indian city |
| title_fullStr | Creation of Indian–Chinese cuisine: Chinese food in an Indian city |
| title_full_unstemmed | Creation of Indian–Chinese cuisine: Chinese food in an Indian city |
| title_short | Creation of Indian–Chinese cuisine: Chinese food in an Indian city |
| title_sort | creation of indian chinese cuisine chinese food in an indian city |
| topic | Chinese food in India Indian–Chinese cuisine Restaurants in India Indianization of food |
| url | http://www.sciencedirect.com/science/article/pii/S2352618117301257 |
| work_keys_str_mv | AT amalsankar creationofindianchinesecuisinechinesefoodinanindiancity |