Creation of Indian–Chinese cuisine: Chinese food in an Indian city Amal Sankar  Journal of Ethnic Foods  Volume 4, Issue 4, Pages 268-273 (December 2017) DOI: 10.1016/j.jef.2017.10.002 Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 1 Fried rice served in a bowl, with a spoon and a fork. The noticeable red color has been added to the food. This redness is attained by adding chili-based sauces and food color, which gives a spicy and pungent taste to the food. It is one of the characteristics of Chinese food available in India. Journal of Ethnic Foods 2017 4, 268-273DOI: (10.1016/j.jef.2017.10.002) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 2 Noodles served in a bowl. Peculiar reddish-brown color is noticeable. The color and greasy texture is attained by adding red chili sauce and soya sauce. The use of bowl and greasy red and derivative colors of red are characteristics of Chinese food available in India. Journal of Ethnic Foods 2017 4, 268-273DOI: (10.1016/j.jef.2017.10.002) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 3 An image of a restaurant delivery area with a predominant use of red color in its display boards. The use of styled alphabets to represent “wok” and use of the word “China” in the restaurant's name are noteworthy. The hanging exhibits on the sides of the main board have Chinese alphabets printed on them. These exhibits and representations have a major role in creating Chinese ambiance in and around the restaurant. Journal of Ethnic Foods 2017 4, 268-273DOI: (10.1016/j.jef.2017.10.002) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 4 This restaurant's entrance design replicates Chinese architecture. Dragon images are displayed on the front walls. The word “China” is used in the restaurant name. These exhibits symbolize the availability of Chinese food in this restaurant by creating Chinese ambiance. Journal of Ethnic Foods 2017 4, 268-273DOI: (10.1016/j.jef.2017.10.002) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 5 The use of special script on the display board is noticeable from the image. “Ming Yang” is written in English alphabets but resembles Chinese in appearance because of the discontinuity of strokes in each letter. The restaurant wall has Chinese alphabets on it. A wok's image is present on the main display board. These representations symbolize Chineseness and create Chinese ambiance in and around the restaurant. Journal of Ethnic Foods 2017 4, 268-273DOI: (10.1016/j.jef.2017.10.002) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 6 Hanging lanterns are present in front of the restaurant. The word “dragon” is used as a part of the restaurant's name. Images of dragons are etched on the window glasses. Chinese alphabets are etched on the main door glass. Red color is used in the display board. This restaurant communicates Chineseness to customers through these symbols and exhibits. Journal of Ethnic Foods 2017 4, 268-273DOI: (10.1016/j.jef.2017.10.002) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 7 A schematic diagram of Indian–Chinese food and the process of familiarization and creation of Indian–Chinese food. The diagram shows that the authentic Chinese food is perceived as a strange food since it was originally introduced. Later, the original Chinese food with its authenticity has become an exotic and costly food in India. The widely available Chinese food is a part of an intrinsically Indianized Chinese food which has a familiar Indian flavor and a perceived Chinese appearance. This taste and appearance have been perceived as real Chinese food in India and are familiar to Indians. This perceived Chinese taste combined with Indian food creates another set of innovative foods referred to as Chinese–Indian food in the diagram. Journal of Ethnic Foods 2017 4, 268-273DOI: (10.1016/j.jef.2017.10.002) Copyright © 2017 Korea Food Research Institute Terms and Conditions