If there’s one dish that defines Indo-Chinese, it’s Hakka noodles. But while the technique is rooted in Chinese cooking, the dish itself took shape in Kolkata’s Chinatown, where Hakka migrants adapted to Indian palates. Tossed with soy sauce, chilli, and plenty of green capsicum, it became an Indian classic. Ask for Hakka noodles in China, though, and you’ll likely be handed plain stir-fried noodles.
