1. Fuel Of Life

2. INDIANCHINESE

3. INDIAN Indian Food are made with "Daam" or cooked in sealed pot, "Tandoor" or an earthen oven, in Paranth or a flat wok, other than using simple cooking methods. Chinese Food are Stir fried on very high heat, steamed, pickled, simmered. They are loaded with vinegar and soya sauce. CHINESE

4. INDIAN Wheat in India is used to make dough, which then are used for making flat breads known as Chapattis. Wheat is eaten in the for of Noodle in China, different methods are used to make different noodles like- Hakka noodles, Chow mien. CHINESE

5. INDIAN It is used as plain steamed rice and is seasoned by kesar, turmeric,fried onions. They are added after the preparation of rice which gives a very good aroma. Rice pulao is also called briyani. & there is extensive use of Basmati rice. It is also used as steamed rice and the seasoning of rice is sauce based that coats the rice with flavors.They are added with rice. Rice pulao is also called Pilaf. There are 7 different varieties that used in a particular dish. CHINESE

6. INDIAN Indian cooking uses Mustard oil, Coconut Oil, some bit of white oil and lots of Ghee or clarified butter. Chinese use most of white oils like Peanut oil, sunflower oil and also animal fat like lard. Sesame oil for seasoning CHINESE

7. INDIAN Indian dishes are made up of mostly vegetables, and for the flesh dishes, fishes are mostly used. There are very less types of flesh used in dishes. Chinese dishes are made from the local flesh or vegetables. The even use insects as their daily food and there is up to 1000+ varieties of flesh used in Dishes. CHINESE

8. INDIAN Indian food also uses lot of milk based products other than Ghee and Curd. Chinese food is made with vegetable or meat stock to make it nutritious. There is no use of cottage cheese or ghee. CHINESE

9. Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. The Indian Chinese cuisine is said to have been developed by the small Chinese community that has lived in Kolkata (formerly Calcutta) for over a century. Today, the Chinese food has become an integral part of the Indian culinary scene. It is also enjoyed by Indian and Chinese communities in Malaysia, Singapore and North America.