The Comfort of Indian Chinese

Where Chinese roots met Indian taste buds — and never left

- Vernika Awal

My husband and I could not be more different when it comes to food. And I do not just mean in the obvious way, that one of us is a vegetarian while the other proudly calls himself a meat-lover. It is also about the cuisines we naturally lean towards. For him, the clear winner is always something lighter, fresher, and umami-rich: steaming bowls of ramen, fragrant stir-fries, sushi, anything that falls under the wide, comforting umbrella of Asian food. I, however, find comfort in regional Indian cuisine. A well-cooked dal, a homely curry, or a dish that speaks of a particular soil and season always makes me a happy diner. When I wander outside this boundary, it is usually in the direction of Indian Chinese, my guilty indulgence, a little nostalgic and a little celebratory all at once.

As you might imagine, reaching a consensus about where to eat out is not always straightforward. And yet, when Ichiban comes up in conversation, the hesitation vanishes.