| I could be wrong, but I don't think Indian Chinese places could survive for long in HK. Toronto has a few, thanks to immigrant community from Calcutta's Chinatown.Taipei also has immigrants from there (seen none in HK though) but no restaurants in that style that I know of.
Having said that, you don't need a Chinese chef to cook it, the way it has been commoditized in every nook and cranny of urban India (fry it with green chillies and voila it gets dubbed 'Sichuan', sigh!). Once even saw a ramshackle shack in an isolated but highly picturesque spot in Kulu Valley with the scrawled sign "Chai-naise Cuisine" (cuisine, right).
BTW, babs, what's with the double 'e' obsession? |