Chinese cuisine served in India is markedly different from that in China. I have witnessed how the dishes are evolving on the streets of small towns in India.
The evolution of Chinese food in India was accelerated by several such innovations, among them the invention of chicken manchurian. A man named Nelson Wang, the son of Chinese immigrants in Kolkata, is most often credited with its creation. The story goes that Wang ended up in Bombay in the 1970s, working as an assistant cook at another Taj restaurant, Frederick’s. One day, he happened to experiment with mixing garlic, ginger, and green chillies—quintessentially Indian ingredients—with soy sauce and cornstarch to thicken the gravy. The result was the now ubiquitous chicken manchurian.
Needull in a haystack 