Originating from the city of sweets, the history behind “Chili Chicken” unveils a surprising tale. Despite its seemingly Chinese moniker, this flavorful dish has its roots firmly embedded in the streets of Kolkata, Bengal.
In the 18th century, during the British colonial era, Kolkata, then Calcutta, served as a hub for trade routes connecting India to Britain. The Chinese community, primarily comprising tannery workers, silk traders, and even dentists, found their way to Calcutta. While adapting to their new home, they steadfastly clung to their cultural practices and culinary traditions.
The emergence of Chinese eateries marked the beginning of a culinary fusion. Initially frequented by the Chinese themselves, these establishments soon gained popularity among Indians as well. In 1924, India witnessed the inauguration of its first Chinese restaurant in Kolkata. Over time, Bollywood celebrities and prominent figures flocked to savor the delectable offerings, catapulting the dish into national fame.
Chili Chicken, a delightful fusion of Chinese techniques and Indian spices, found its genesis in the vibrant streets of Kolkata. Infused with the fiery flavors of Indian spices like garam masala, this dish revolutionized the Bengali palate.
The evolution of Chili Chicken parallels that of Chicken Manchurian, both culinary delights originating from Tangra, Calcutta. Nelson Wang, the visionary behind these creations, set the stage for a culinary phenomenon that transcended borders.
Despite its name, Chili Chicken bears little resemblance to its Chinese counterparts. It stands as a testament to Indian innovation and culinary prowess, particularly rooted in the streets of Kolkata.
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