Indo Munch

Foods tend to be flavoured with spices not traditionally associated with Chinese cuisine, such as cumin, coriander, and tumeric. Hot chili, ginger, garlic and yogurt are also frequently used in dishes. This makes Indian Chinese food similar in taste to many ethnic dishes in Southeast Asian countries such as Singapore and Malaysia, which have strong Chinese and Indian cultural influences. Non-staple dishes are by default served with generous helpings of gravy, although they can also be ordered "dry" or "without gravy". Culinary styles often seen in Indian Chinese fare include chili (implying hot and batter-fried), Manchurian (implying a sweet and salty brown sauce), and Szechwan (Sichuan, implying a spicy red sauce). These correspond loosely, if at all, with authentic Chinese food preparation. Scallions and soy sauce are used in plenty to add a "Chinese touch" to the food.