Indo-Chinese isn't Chinese food. It isn't Indian food either. It's a cuisine invented by Hakka Chinese immigrants who settled in Kolkata in the late 1800s, and it's now one of the most-loved styles of food in India. Think: Chinese technique (wok, high heat, cornstarch, soy) meets Indian aggression (green chili, ginger-garlic, chili powder, fresh coriander). The result is dishes like Gobi Manchurian, Chilli Chicken, Hakka Noodles, and Schezwan Fried Rice — loud, spicy, satisfying.