Mar 23, 2021 • 42M

XO Soused - Chinese food..globalised, a view from New Delhi

Andrew Wong and Mukta Das
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A fortnightly chat about techniques and dishes from a professional Chinese kitchen, their history and their cultural setting
Episode details

Andrew is in New Delhi for work in this double-length episode, and oof, is he working through some stuff! How does a British-born Chinese chef contend with the parameters of Chinese food in India, or of Indo-Chinese food?

What is the difference between Chinese food in India and Indo-Chinese food? What are the flavour profiles of this hyphenated cuisine? What can these dishes tell us about how Chinese food travels and lands in distant places? And what mental and physical work do chefs have to do to translate Chinese food for local palates?

An overhead shot of a dark textured plate in the middle of which is a pile of bite-sized pieces of cooked chicken, spring onions and red chillies.
For Andrew, Indo-Chinese food is ‘ utterly, utterly delicious food’. The above is a version of a classic Indo-Chinese dish - chilli chicken - that Andrew has encountered. This version, ‘1,000 chilli chicken’, combines soy sauce and fresh-cut bird’s eye chillies with other dried spices.

Intro and outro music: 遊子 [wanderer] by

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