Naan sits inside of a basket in the kitchen of Cook-in-Pot on Forsyth Street on Tuesday, Feb. 4, 2025, in downtown Macon, ...

On Chinese social media, the hashtag #IndianCrispy-Ball has become a growing trend, reflecting a challenge to explore Indian cuisine, particularly the beloved street food, pani puri. Even the ...

Pani puri, Indian curry, assorted Indian dishes, and an Indian flatbread are pictured in the Taj Pavilion restaurant in Beijing. [Photo provided to China Daily] The surge in popularity challenges ...

Individuals can choose from a selection of authentic Chinese and Indian dishes, including paneer, curries, Sichuan-style dishes and fried rice. The Monk’s also serves biryanis and noodle dishes. The ...

Janice Lee, a resident of Tiretti Bazaar, highlights the role of her family’s Pou Chong sauces in Kolkata’s Indian-Chinese cuisine since 1958. “Our dark soy sauce was key to the creation of ...

In Phoenix, the 35th annual Phoenix Chinese Week Lunar New Year Festival at Steele Indian School Park is the city’s biggest celebration. On Saturday and Sunday, Feb. 1-2, visitors can enjoy ...

India's IT minister on Thursday praised DeepSeek's progress and said the country will host the Chinese AI lab's large language models on domestic servers, in a rare opening for Chinese technology ...

with Indian users humorously comparing the noodles to local treats like Soan Papdi and Rajasthani Pheni, creating lively food debates online. Image source: Instagram A Chinese man set a new ...

BEIJING — The top diplomats of China and India called for their nations to provide further mutual support, but avoided publicly mentioning a long-standing border dispute in the Himalayas when ...

24 Sung Shuo Yun of Chinese Taipei. Indian and Chinese refiners are in a quest to find new suppliers of crude as they adapt to fresh US sanctions on Russian producers and tankers that are designed ...

Add red food dye for color if desired (it is often used in restaurants but can easily be omitted). To fry the chicken: Heat enough oil to shallow fry to 180°C (350°F) in a wok or deep saucepan.