Asian Insider

S1E36: Chinese sauces are popular in India; less so are their purveyors

Sep 5, 2024

Discover the fascinating world of Chinese sauces in India, particularly their spicy adaptations in Kolkata. Explore how these culinary delights symbolize the rich history and blending of Chinese and Indian cultures. Hear personal stories from the Indian Chinese community as they navigate identity amidst rising geopolitical tensions. The podcast also addresses the struggles against racism and the resilience of this unique community, all while celebrating their beloved cuisine that continues to evolve.

17:39

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Quick takeaways

The evolution of Chinese Indian sauces illustrates cultural integration, blending local spice preferences with traditional Chinese flavors for unique culinary creations.

The decline of the Chinese Indian community highlights historical struggles and economic challenges, resulting in a drastic population decrease and ongoing efforts to preserve cultural identity.

Deep dives

Evolution of Chinese Indian Sauces

Chinese Indian bottled sauces have evolved significantly since their inception in the 1950s, with companies now offering over 30 different varieties. The creation of green chili sauce was a pioneering moment for these businesses, as it catered to local preferences for spiciness while retaining elements of Chinese cuisine. For instance, the addition of jaggery to dark soy sauce highlights how these sauces are tailored to Indian taste buds, resulting in unique products like Raja Mircha sauce, made from one of the spiciest chilies in the world. This blend of influences signifies not just culinary innovation but also the adaptation and integration of Chinese immigrants into Indian society.

Intro

3min

Culinary Fusion and Cultural Resilience

8min

Navigating Identity and Loyalty: The Indian Chinese Experience

3min

Racism and Resilience in the Chinese Indian Community

2min

The Evolving Legacy of Chinese Indian Cuisine

2min

The bitter aftertaste though, is the story of how Chinese Indians are struggling to fit in.

Synopsis: Every first Friday of the month, The Straits Times chats with ST’s correspondents in the Asia-Pacific, the US and Europe, about life as it goes on, amid the screaming headlines and bubbling crises.

There is a popular sauce in India, which involves massive amounts of green chillies, salt and Indian spices such as turmeric. And it is sold as a Chinese sauce, in Kolkata’s Chinatown.

From paneer chilli to green chilli, Chinese sauces, adapted for Indian taste buds, are very popular in India.

It is also a representation of how ethnic Chinese - their origins in Kolkata can be traced to the 18th century in India - have assimilated.

But that is not the complete story, for the community whose history has been fraught, from the fall-out from the 1962 war between India and China, to the after-effects of today’s border conflict.

In this episode, ST’s foreign editor Li Xueying chats with India correspondent Debarshi Dasgupta on the Chinese-Indian community’s hopes and fears.

Highlights (click/tap above):

0:48 What are Chinese-Indian sauces

1:59 Indian influences

3:13 A story of decline and atrophy

8:10 A painful history

Read Debarshi Dasgupta's article here: https://str.sg/feZA

Read ST's Letters From The Bureau: https://str.sg/3xRd

Host: Li Xueying (xueying@sph.com.sg)

Produced and edited by: Fa’izah Sani

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Channel: https://str.sg/JWa7