September 2024
The rising popularity of Indo-Chinese cuisine
The rising popularity of Indo-Chinese cuisine
Trendy restaurants like Fatt Pundit in London’s Soho have helped bring attention to Indo-Chinese food in the UK, which is rapidly gaining popularity. Opening to rave reviews, Fatt Pundit’s success has seen it expand into Covent Garden, as diners in the capital relish the opportunity to explore authentic, Indo-Chinese flavours. However, the trend is not just limited to London, dishes like gobi Manchurian, Hakka noodles and chilli chicken are now cropping up on menus across the country, a direct reflection of the nation’s growing appetite for the fusion cuisine. While consumers crave the complexity of Indo-Chinese dishes, they often lack the time, ingredients or knowledge to prepare them at home. However, now you don’t have to.
Khao Chi is all about helping you create effortless, Indo-Chinese meals at home – delivering restaurant-quality flavours with minimal effort.
Steeped in history, Indo-Chinese cuisine was the result of thousands of Chinese migrants moving to the Indian city Kolkata (formerly Calcutta) in the 19th century for work. It included a mix of Cantonese migrants (who typically worked in carpentry and shipping) and the Hakka people of Guangdong who worked in tannery and the food trade. The communities took their own rich culinary traditions with them and fused them with Indian spices. So, in essence, Indo-Chinese food relates to a specific style of cuisine where Chinese cooking and seasoning techniques are blended with Indian spices to create a distinctive flavour profile. The cuisine is celebrated for its bold and creative flavours which are immensely popular, not only in India, but around the world. Schezwan and Manchurian are among the most loved exports.Schezwan is a popular Indo-Chinese flavour. The fiery and tangy sauce made with red chilies, garlic and vinegar is central to dishes like Schezwan noodles, rice, and paneer. Meanwhile Manchurian-style dishes have a sweet and savoury profile and are created by rough chopping and deep frying meat or vegetables and sautéing them in a Manchurian sauce – which typically includes soy sauce, tomato puree and a hint of vinegar. Manchurian Cauliflower (AKA Gobi Manchurian) and Manchurian Chicken are a staple on many menus.
If you haven’t tried Indo-Chinese yet, you will likely still have seen its influence all over social media, thanks to the incredibly popular Momo dumpling – which is definitely the star of the Indo-Chinese show. Easy hacks to make these steamed dumplings are a big hit with platforms like TikTok – up there with Korean fire noodles in the viral trends stakes.
What is the inspiration behind Khao Chi?
The brand name Khao-Chi, translates to ‘Eat- Chinese’ in Hindi. Khao Chi features a range of trending products that are full of bold, tangy and spicy flavours and offer the ultimate convenience that enables home cooks to easily recreate their favourite Indo-Chinese dishes at home.
Inspired by the vibrant flavours of Indian & Chinese street food. Momos are incredibly popular at the moment with social media platforms playing a huge role in driving attention to the dish.
Which products did Khao Chi launch with?
The Khao Chi brand was launched into Tesco in 2024 with five frozen lines, including;
Khao Chi Manchurian Momos
Khao Chi Schezwan Momos
Khao Chi Mushroom Momos
Khao Chi Crispy Manchurian Spring Rolls
Khao Chi Manchurian Fried Chicken
The frozen, easy to prepare, range celebrates the bold and vibrant flavours – Manchurian and Schezwan.
Coming Soon…
Further ambient lines are currently in development and due to be launched later this year, including a selection of sauces, ready to eat meals and snacks.
What’s your favourite Indo-Chinese dish? Which ones can’t you wait to try? Share your passion for Indo-Chinese on our socials. You might even inspire our next line.
Khao Chi – It’s not a demand, it’s a desire’.