In Indian tradition, rats are seen as the vehicle of
Ganesha, and a rat's statue is always found in a temple of Ganesh. The attending priests feed milk and grain to the rats, of which the pilgrims also partake.No rat meat used as food any where in India.
9 Chinese Favourites In India That Are Unheard Of In China
Chinese food is the most popular foreign cuisine in India surpassing Continental and Mexican, which come in at second place. It seems we love their food more than we respect their country. But before this story digresses into politics, is the Chinese food we eat here, authentic? The answer is no.
Indian Chinese food was born when Chinese migrants settled in Calcutta and developed a cuisine to suit the local taste. It wasn't just limited to India though; this renaissance of traditional cuisine to suit the taste of the local people happened in the United States, Europe and South East Asia which saw a heavy migration of Chinese people from an impoverished communist era.
When you dine at a Chinese restaurant in India the most popular dishes are always stir fried noodles, fried rice, chicken or vegetable nuggets in some spicy thick sauce and vegetables that have also been stir fried to death. What do they all have in common? They are all packed with flavour and assemble several ingredients. Does this remind you a bit of Indian cuisine?
In China, the food might be the same or it could be completely unheard of. Whuttt?? Because traditional Chinese food focuses on the main ingredient of the dish to bring out its full flavour. The condiments are served on the side so the diner may season the dish according to what he fancies.
1. Vegetarian Hakka Noodles.
Stir-fried noodles with sliced vegetables, and sometimes, egg. We eat it mixed with spicy sauces just like we eat chappati with subzi.
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Believe it or not, this dish is eaten as street food in the mainland, and is a quick and simple dish for mothers to get rid of leftover vegetables and noodles.
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Noodles are not always eaten as a part of a meal but if it is, it is eaten in a bowl in broth or in dry form with a thick sauce or paste to add some flavour. Mind you, the noodles are not stir fried. It's like a meal in a bowl with chunks of vegetables, tofu and meat that add as side dishes. Condiments of dried chilli paste, chillies soaked in soya sauce and sweet chillies are served on the side in case the diner would like to customize the intensity of the flavour.
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2. Vegetarian Manchurian.
Ah the Manchurian, a.k.a, a ball of smashed cauliflower and sliced cabbage coated in flour and deep fried to be finally dunked in a thickened concoction of soya sauce. The far eastern cousin of the beloved kofta.
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"I love Manchurian with noodles", declares Rajarshi, as he orders the dish in question at a vendor's stall. Little does he know that Manchurian are a people in China who hail from the north-eastern part of the country.
Perhaps in a parallel universe, the Chinese have developed a cuisine where Indian food is suited to their tastes. I wouldn't be surprised if they love sweet and spicy chicken skewers called 'punjabi'.
3. Dimsums.
Dimsums are served in classy Chinese restaurants here while momos are found just about anywhere. The choice is basic depending on the meat of the filling. Chicken and pork.
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Dimsums in China are a tea time favourite. They come in all styles with various fillings ranging from savoury to sweet. Chicken, pork, beef (RSS people be like "hawwwwwww"), seafood, soup, red bean paste and lotus paste.
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Steamed in bamboo baskets, the skill of the chef is evident from the intricate folds of the pouch and its ability to not break when lifted with chop sticks.
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Enjoy with a warm cup of jasmine tea.
4. Sweet corn chicken soup.
The classic favourite that is now available in sachets. Pour in some hot water and you're good to go. This sweetened soup with corn egg and chunks of chicken is not the same in China.
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In the mainland, soups remain thin and hearty as herbs and meats are braised to perfection. They are generally eaten with rice and make up a wonderful meal for those who are watching their weight.
In India, a soup must be a starter to a Chinese meal.