Chow Mein

Hakka or gravy, Dacres Lane or Tangra

There's something about chow mein and Kolkata. Chow mein has lasted long. It has become something the city can call its own.

Outside China, two things Chinese flourished best in Kolkata and its surroundings: a certain brand of communism and chow mein.The Chinese themselves helped invent the Kolkata chow mein. With packaged noodles, came the "Chinese sauces" made in Kolkata, green chilli, chilli garlic, hot garlic, which have nothing to do with Chinese cuisine but everything to do with Kolkata's taste.



Chow mein are stir-fried noodles, the name being the romanization of the Taishanese chāu-mèing

Now, of course, Kolkata Chow Mein is a cuisine by itself, if not a multi-cuisine. It has many names, from chow mein to chow chow to chowmin to just chow or chou, and is capable of infinite variety. At Dacres Lane, chow mein is a lunchtime favourite they serve it with both chilli and tomato sauce.


Comments

  1. Abhrak Chatterjee30 May 2016 at 08:10

    The descriptions, the analogies... a very worth read. Your blogs are a foody's delight. Brilliantly put together.

    ReplyDelete

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