Translations:Indian cuisine/228/en

After 1947, many Cantonese immigrants opened their own restaurants in Calcutta, whose dishes combined aspects of Indian cuisine with Cantonese cuisine. In other parts of India, Indian Chinese cuisine is derived from Calcutta-Chinese cuisine, but bears little resemblance to their Chinese counterparts as the dishes tend to be flavoured with cumin, coriander seeds, and turmeric, which with a few regional exceptions, are not traditionally associated with Chinese cuisine. Chilli, ginger, garlic and dahi (yogurt) are also frequently used in dishes.