Indian-Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. It is said to have been developed by a small Chinese community that’s lived in Calcutta for over a century. Immensely popular with Indians, it is widespread in major Indian metropolitan cites such as Mumbai, New Delhi, and Calkutta. It is also popular in Goa, where there is a large Chinese and Tibetan population. It is also enjoyed by Indian and Chinese communities in Malaysia, Singapore and North America. Indeed, in a curious twist, Indian Chinese has followed the mainstream Indian expatriate community as they have spread across the world, providing expatriate Indians with a taste of authentic Indian Chinese.