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How Hakka Noodles got popular in India

Chinese food is one of the most popular and in demand cuisines in India which has created its own distinct existence. In India, this vast food spread is nothing like the regional cuisines of China. Indians have created their own mouth watering recipes packed with spicy and fiery flavors.

The ever-popular Hakka noodle dish isn’t merely a twist to Chinese Cuisine. It is in fact a modification of centuries old Hakka culinary tradition. But what makes Hakka noodles synonymous with Chinese food and where did it originate?

The Hakka are a sub-group of Han Chinese people who spoke the ‘Hakka’ dialect of Chinese. They were originally from China’s Northern provinces, but because of social repression and violence they migrated to southern China. In the early decades of the 20th century, due to the First World War and the restrictive Communist policies, the Hakka people were forced to migrate from China to all over the world. In due course of migration, a sizable number of Hakka people sought refuge in the port city of Calcutta and this is how their local cuisine became popular in the city. To differentiate from the traditional Han Chinese cuisine this new wave of Chinese food was called Hakka Chinese food.

Image credit: https://en.wikipedia.org/wiki/Hakka_people#Migrations

As trade expanded between Hong Kong and India, in the mid-20th century, many Cantonese speaking people settled in Indian cities like Calcutta, Bombay and Madras and formed China towns. Thanks to the appeal of the China towns, food stalls selling easy to cook and consume Chinese food proliferated. Due to the enterprising nature of the Hakka Chinese, their food preparations got the Hakka prefix and the universally accepted noodles became Hakka noodles.

Image credit: https://bit.ly/3nCrEoK

Image credit: https://bit.ly/3CEgF2v

Hakka Noodles are easy to manufacture and cook, which is why there are over 100 vegetarian and non-vegetarian Hakka noodle recipes all over India. In Kolkata, the neighborhoods of “Tiretta Bazaar” and “Tangra” are popular for Chinese food with numerous food outlets run by Chinese families. Tiretta Bazaar is considered one of the prime locations to savour authentic Hakka Chinese cuisine. Although their number has reduced to a tenth of what it was in the early 19th century, the Sunday morning food bazaar is a big draw for people from all over Kolkata. The aroma of soup noodles and warm dumplings fills the air to coincide with the rising of the sun. Their hero dishes are steamed baos and fish ball soup. This unique Sunday breakfast tradition winds up by 9 AM and it offers a glimpse into the life of Hakka Chinese immigrants.

Image credit: https://bit.ly/3cBI4Yi

Image credit: https://bit.ly/3cBI4Yi

Image credit: https://bit.ly/3cBI4Yi

In Mumbai, from Chinese bhel to Schezwan Hakka noodles, you will find countless lip smacking noodle preparations. Chefs and cooks use different kinds of cooking techniques including adding a smokey flavour and sauces like Schezwan (derived from the Chinese word Sichuan), red sauce, sweet and salty brown sauce.

Schezwan sauce is a staple ingredient in Indian Chinese cuisine made with Sichuan pepper and other herbs and spices, which gives the cuisine a distinct fiery and unique Indian flavor to Chinese cuisine.

Hakka noodles are versatile and easily adaptable to every Indian palate and dietary restrictions. If you were to visit any city or small town in India, you are sure to find noodles along with the staple food of rice and parathas.

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Fun Facts about Macaroni

It is a well-known fact that Italian cuisine is popular all over the world, and Macaroni is one of the most widely recognized forms of Pasta that is renowned for its versatility. Its various shapes and forms have made it an all-time favorite food product in the world. Macaroni is easily adaptable into different world cuisines and it lends a good base for delicious and flavorful recipes.

Here are some fun facts about macaroni you’d be delighted to know:

1. “Macaroni” is derived from the Italian word machheroni , which in turn “comes from maccare, meaning to pound or crush”.

2. The word “macaroni” is often used synonymously with elbow-shaped macaroni, as it is the most common shape.

3. Canadians consider macaroni pasta as a national dish. The food company Kraft sells a million boxes of Mac and Cheese per day in Canada, where it is also known as “Kraft Dinner”.

4. “Mac and cheese” is an official colour as “Crayola”- a Crayon company named one of its Crayon Colour “mac and cheese”.

5. An average American eats 8.9kg pasta per year and an average Italian eats 25kg pasta per year.

6. Macaroni is a traditional breakfast in Hong Kong. They add ingredients like chicken, eggs, mushrooms and peas to make it flavourful.

7. There are 350 different shapes of pasta currently available in the world.

8. Macaroni works very well with Oriental flavours, Indian spices, Arabian herbs and even the most basic salt and pepper seasoning with a dash of ginger and garlic.

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Pasta Salad

Ingredients:

500 grams Mom’s Choice Spiral Pasta

6 tablespoons salad seasoning mix

200 grams Italian-style salad dressing

2 cups cherry tomatoes, diced

1 green bell pepper, chopped

1 red bell pepper, diced

½ yellow bell pepper, chopped

100 grams black olives, chopped

Method:In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. Whisk together the salad spice mix and Italian dressing. In a salad bowl, combine the pasta, cherry tomatoes, bell peppers and olives. Pour dressing over salad; toss and refrigerate overnight.

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Mac and Cheese

Ingredients:

450 grams Mom’s Choice Elbow Macaroni

4 tablespoons butter

4 tablespoons all-purpose flour

2 cups whole milk

8 ounces shredded Cheddar cheese

4 ounces shredded Swiss cheese

4 ounces processed cheese

Method:

Bring a large pot of lightly salted water to a boil. Cook Mom’s Choice Elbow Macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain. Melt the butter in the bottom of an oven-proof fry pan. Add the flour and stir over heat until just beginning to brown — don’t let it get too brown. Take it off the heat and stir in about 1 cup of milk until the butter and flour mixture is fully incorporated. Put it back on the heat and simmer until just beginning to thicken, about 5 minutes. Add the rest of the milk; stir to fully incorporate. Add all of the cheeses and stir to melt. Once melted, add the cooked macaroni. Stir to mix. Place the pan in the oven and bake for about 20 minutes.

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Pasta Verde

Ingredients:

1 packet Mom’s Choice Roasted Vermicelli

2 bell peppers

1 ½ cups Italian sour cream

¼ cup water

3 tablespoons chopped fresh parsley

2 cubes vegetable stock

2 garlic cloves, peeled

1 ½ teaspoons ground black pepper

2 tablespoons grated Parmesan cheese

1 tablespoon fresh mint leaves

Method:

Bring a large pot of lightly salted water to a boil. Cook Mom’s Choice roasted vermicelli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Meanwhile, cook bell peppers over a gas flame, turning periodically with tongs or a fork, until skin is charred on all sides, about 7 minutes. Seal peppers inside a zip-lock or sandwich bag; allow peppers to steam as they cool, about 8 minutes. Remove and discard skins and seeds. Place peppers, sour cream, water, chopped parsley, vegetable stock cubes, garlic, and black pepper in a blender; blend until creamy. Pour sauce into a large pot over low heat; bring to a boil. Drain vermicelli and add to the sauce. Simmer for 2 to 3 minutes. Top with Parmesan cheese and mint leaves.

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Sichuan Noodle Bowl

Ingredients:

1 package Mom’s Choice Wheat Noodles

½ cup peanuts

1 head heart of romaine lettuce, shredded

1 cucumber, cut into matchsticks

2 carrots, cut into matchsticks

1 cup bean sprouts

1 cup cilantro/corriander leaves, chopped

1 cup fresh mint leaves, slivered

½ cup chopped spring onions

½ cup soy sauce

1 teaspoon wasabi paste, or to taste

Method:

Place noodles in a large bowl and cover with very hot water. Let stand until softened, about 15 minutes. Drain and chop into shorter lengths. Grind peanuts into a coarse, chunky meal using a food processor or mortar and pestle. Combine noodles, peanuts, lettuce, cucumber, carrots, bean sprouts, cilantro/corriander, mint, and spring onions in a large bowl. Serve soy sauce and wasabi paste alongside

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Vermicelli Pudding

Ingredients:

1 litre milk

5 tablespoons white sugar

4 cardamom seeds, or to taste

1 package Hand Brand Roasted Vermicelli

8 raisins, or more to taste

8–10 almonds, roasted mild

Method:

Bring milk, sugar, and cardamom seeds to a boil in a saucepan; reduce heat to medium-low and simmer for 5 minutes. Stir Hand Brand Roasted Vermicelli, raisins and almonds into milk mixture and simmer until vermicelli is tender and the milk has thickened, about 5 more minutes. Remove from heat and let stand until warm, about 15 minutes. If consistency is too thick, stir in a little milk.

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Kheer: The long-running Indian milk affair!

When we hear the name kheer we all think about a sweet combination of rice, vermicelli, various flavours, dry fruits etc. Kheer is a milk-based pudding consumed throughout the Indian subcontinent. Its creamy texture, aromatic fragrance and mouth watering taste makes it a unique traditional dessert. Kheer is known by different names in different regions of India namely- payasam, payesh, phirni.

As per ancient records, Kheer is first mentioned in the fourteenth century. The name Kheer is derived from the sansktrit word Ksheerika which means sweet dish made with milk. In ancient India kheer was commonly made with rice, milk, sugar or Jaggery. Traditionally, this popular milk sweet dish was served as prasadam to devotees in Hindu temples. It was common in the past to find Kheer served as dessert at various festivals.

Even in this present day and age, Kheer is the most common dish at many Indian festivals and celebrations. Diwali, Ganesh Chaturthi, Holi, Eid are just some of the festivals during which kheer is the favorite sweet dish and dessert. Kheer is also prepared to celebrate joyous occasions like the arrival of a new born, purchase of property, engagements amongst others. There are various substitutes of kheer made with daal (lentils), vermicelli, wheat, millet, tapioca, and sweet corn.

Kheer is prepared in different ways across the length and breadth of India. In Northern India, Kheer is also known as sevaiyan or semiya. In the Southern states, Kheer is a popular dessert known as payasam. Payasam is essentially made with both milk and coconut milk. If you were to offer prayers at the Guruvayur Temple or the Ambalappuzha Temple in Kerala, as prasadam, you will be served kheer or payasam that is almost divine to taste.

Through the centuries, the most common kheer recipe consisted of rice, jaggery, milk and dry fruits. But as time went on, kheer recipes began to evolve. Adding dry fruits like almonds, cashews, pistachios along with raisins, cardamom powder and saffron gives kheer a rich flavour. The use of barfi in kheer is very popular in states like Punjab, Rajashthan, Maharashtra and Gujarat. Kheer blended with barfi is a sinful combination to satisfy your taste buds. Tourists visiting India during the festival of Diwali or Eid are sure to be served kheer made with vermicelli and loaded with different kinds of barfi.

All said and done, Kheer remains an all-time perfect dessert. You don’t really need an excuse to make it. You can make anytime if feel like it; you can have it either as breakfast, an afternoon light dessert or when you crave for something sweet and delicious.