​​Indo-Chinese is one of India’s most popular foods, though most people haven’t heard of it–including Chinese people. Why did Chinese food become so popular in India and what does it tell us about the history of these two regions? Today, this collaborative cuisine is taking over the world.

Did you know that Chicken Manchurian isn’t Chinese? Nelson Wang, a third-generation Chinese immigrant in India, created the dish in 1975 while working at Mumbai’s Cricket Club. But Chinese food in India dates way further back than the 70’s. The oldest restaurant opened in 1925, and was frequented by many Bollywood stars.

Chinese immigration to India dates way back to the 18th century, when many Chinese workers filled industries from sugar-mills to leather and carpentry. To cater to them, eateries began opening that would replace native Asian ingredients with Indian cooking staples. Further, Chinese men began marrying Indian women, making the union of these two cuisines even more tangible. Now found around the world, here’s the history of Indo-Chinese cuisine.

Host and Producer
Keshia Hannam

Producer
Stephanie Tangkilisan
Joy Jihyun Jeong

Associate Producer
Manal Ahmed

Researcher and Writer
Manal Ahmed

Director of Photography
Stephanie Tangkilisan

Editor
Rendy Abi

Editor-in-Chief
Keshia Hannam

Head of Production
Stephanie Tangkilisan

Animator
Nandito Luthfi

Graphic Design
Samuel Kang
Fitra Pratama
Annie Zhao