- In the latest Instagram video series, Ranveer takes us through the rich history of Indian-Chinese cuisine, from its beginnings in the 1770s with Tong Atchew to its present-day popularity
- The new episode also shows the seamless fusion of Indian and Chinese influences, highlighted in Kolkata’s Tangra and Tiretta Bazaar, as celebrated by Ranveer Brar with Schezwan chutney
In the latest episode of “Kitchen Kahani with RB” on Instagram, celebrity chef and MasterChow’s brand ambassador Ranveer Brar takes us on a delightful culinary journey, revealing the intriguing history and essence of ‘Asli Chinese’ cuisine, our beloved Indian-Chinese fusion. This week, the spotlight shines on a particular condiment that has captured the hearts and taste buds of many, like the Schezwan Chutney.
Ranveer takes the viewers on a time-traveling chopstick ride back to the 1770s when a trader named Tong Atchew sailed into Bengal’s shores, presenting Lord Hastings with exquisite Chinese tea. In a generous gesture, Lord Hastings granted him the land which would become known as Achipur. As more Hakka Chinese migrants arrived in Kolkata, they brought with them a rich culinary heritage that mingled with Indian flavors, birthing a new cuisine that we fondly call Indian-Chinese or Asli Chinese.
The video takes a fun twist as Ranveer explains the origin of the word “Schezwan.” While it might sound familiar, it doesn’t exist in China. The actual Sichuan province lends its name to a spicy cuisine, but “Schezwan” is a uniquely Indian creation. It reflects the blend of cultures and flavours that has become a staple in Indian street food.
As Ranveer strolls through the vibrant streets of Tangra and Tiretta Bazaar in Kolkata, he notes the seamless fusion of Indian and Chinese influences. The snacks we dip into Schezwan chutney are as much a part of our culture as the chutney itself. It is a story of connection, love, and the merging of different traditions, all embodied in the rich, spicy flavours of Schezwan Chutney.
The celebrity chef also emphasizes that one shouldn’t be overly concerned about authenticity when it comes to enjoying food. If you have a craving for Schezwan chutney, he suggests indulging in it just like he does with MasterChow’s version. It is one of his favourites, after all. With a playful smile, he concludes that what some may call Chinese, we proudly call Asli Chinese, and it is delicious.
So, whether you are a fan of history, a lover of food, or just someone with a soft spot for chutney, “Kitchen Kahani with RB” offers something for everyone. As Ranveer Brar shares the story of Schezwan chutney, it becomes clear that it’s not just about the food; rather, it’s about the stories, the love, and the cultural ties that make it truly special.
Video Link: https://www.instagram.com/reel/C-NMowvslBL/?igsh=MXI0aDE2MmE2dG1maw==
