They have tofu even in small corner grocery stores in India now. It’s decent extra firm. But the block I just baked and ate was definitely over-fermented.
Conversation
My sister just visited before I did and left behind an open half bottle of pasta sauce, which I was thinking of making, but it had sadly gone bad. Still, interesting that non-Indian cuisines are slowly getting normalized as home cooking in India.
2
10
Back in the day, chow mein was as far as most households ventured. And besides a few indo-chinese staples in restaurants (with no unusual ingredients like tofu), there was no foreign food around. Iirc I don't think I ate pizza or pasta before getting to the US in 1997.
2
17
Might look for those break-off-and-bake cookies. Doubt I'll find it though. Much as I like the Indian-style biscuits with chai, It'd be fun to try to bake a soft fresh-baked chocolate chip cookie. Not gonna try from scratch though.
2
5
Damn. An entire pasta section. The Chinese noodle section is still all Hakka chow mein though. Hasn’t expanded except in number of brands.
3
14
Replying to
The og Chinese immigrants in India were Hakka. Mostly in Calcutta Chinatown. They brought the cuisine.
1
1
Replying to
that is very cool, TIL! it seems to be used in a genericized way like "chow mein" (cantonese) does in the US
1
1
Replying to
Yep… it’s specifically used for the noodles which are similar to lo mein in the US. Other indo-Chinese dishes seem somewhat random. For eg there are chicken and cauliflower “manchurian” but I’m not sure they have much connection to manchurian cuisine
Replying to
Are you Hakka descent yourself? They seem to be a very widely dispersed community
1
1
Show replies

