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Oh! the joys of entertaining ~ Ragda Pattice / Aloo tikki chaat~

In our frenzied and increasingly impersonal world of late work nights, busy schedules and conveniently located restaurants luring us with elaborate menus, who takes an effort to cook anything for a meal time - leave alone a party? And in all this chaos, the burgeoning restaurant scene seems to have

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Who doesn’t love a twist & that too a Sriracha one? ~ Garlic & red chilli Vegetable Manchurian (dry) ~

In one of our numerous chat sessions, as my conversation with my Chinese friend/colleague veered towards Sino-Indian relationship, the cultural differences and similarities, we couldn't help but contemplate on the amalgamation of Indian intricacies into Chinese cooking. It veered towards a very interesting conversation about cooking styles, spices used, favorite dishes etc. etc. and she was extremely amused to know that there prevailed a very popular fusion cuisine known as "Indo-Chinese". She had never heard of it (of course..who has unless they are from India?), and seemed intrigued by the names of dishes I was hurling at her. Manchurian, Mixed chowmein...wait what? Manchurian...what's that? As I pondered on it a bit more, I assumed that although it's never really surprising to find tastes transcending national/international boundaries to give rise to a melange of flavors, the popularity of Indo-Chinese cuisine in India is something you have to see, to believe. This cuisine which sta