Long before the rise (and fall) of so-called “fusion” cuisine, Hakka noodles The Indo-Chinese have carved out a unique place in the culture. This dish, once found only in some northern Indian restaurants, has transcended all geopolitical borders to become a staple for people of every background.
Hakka Noodles – The Origins
Hakka noodles are a product of the Hakka, who are also known as Hakka Han and Hakka Chinese. Unlike other Chinese communities, the Hakka Han don’t all come from one single region in China. The name Hakka means “guest families” in Cantonese. They were a group of migrant workers who fled wars, upheaval and other turmoil during the Qing Dynasty. They gradually dispersed across the Indian Subcontinent.
Kolkata (formerly Calcutta), in India, became the new home for many of these displaced refugee families. Over time, they adopted their vibrant fusions of Chinese techniques with Indian flavors as beloved, iconic street food dishes across India and beyond.
Hakka Noodles: What makes them special?
Hakka noodles have a distinctive flavor and texture that sets them apart from other noodle types. The noodles are made from wheat flour and have a long, thin strand with a resilient ,…
