Translations:Bengali cuisine/23/en

Indian Chinese food has been given a second boost in popularity since the 1950s when a large number of Tibetans migrated into Indian Territory, following the 14th Dalai Lama's flight. Tibetans brought their own taste preferences to add to the genre, such as the popular momo (a kind of dumpling) or thukpa (a hearty noodle soup). Tibetans and Nepali immigrants found ready employment in the many kitchens that can now be found on virtually every street in Kolkata.