People seem to order chowmein the most from street vendors. This Indo-Chinese dish is now available in almost every Indian city, from small roadside stalls to school canteens to fancy restaurants. Even though it came from China, India has made chowmein its own by adding its own spices, style and desi tadka to it over the years.
The Magic of Street Style
Most Indians get their first taste of chowmein from a street vendor. A man usually works a big iron wok over a hot flame, tossing noodles with vegetables, sauces and spices that make a lot of noise ( pun intented). The smell alone is enough to make you stop. Indian street-style chowmein is special because it mixes soy sauce, vinegar, green chilies and sometimes even red chili paste to make the perfect spicy-tangy balance. Many people who grew up eating it outside of school or college gates remember how it tasted when they were kids.
The Classic for Vegetarians
The most popular kind of chowmein in India is still vegetable chowmein. It has a lot of cabbage, carrots, spring onions and capsicum in it, which shows how simple ingredients can make something very tasty. It’s quick, cheap and everyone loves it. You can get it with ketchup, chili sauce, or even schezwan sauce if you want something extra spicy. The vegetarian version is also the base for other types of noodles, like paneer chowmein, mushroom chowmein or even soya chunk noodles.
Chicken Chowmein is the Best of All Time
Chicken chowmein is the best comfort food for people who love meat. Adding marinated chicken pieces makes it taste fuller, so it’s a complete meal on its own. The chicken is often stir-fried before being mixed with noodles, which gives it a smoky flavor that goes well with the sauces. If you want you can even order it with chili chicken or manchurian gravy on the side at restaurants or road side stalls. A lot of people like to add a spoonful of schezwan chutney to it, which gives it an unmistakably Indian flavor.
The Restaurant Hero: Hakka Chowmein
Most restaurants and takeout places serve Hakka chowmein. It has less oil than the street version, looks cleaner and has the right amount of seasoning. The noodles are cooked just right, not too soft or too dry and then mixed with sauces and fresh vegetables. Some versions add scrambled eggs or shrimp. Hakka chowmein is different because of its texture and how easy it is to make. It goes well with almost anything, like chili paneer, garlic chicken, or veg manchurian.
The Spicy Superstar: Schezwan Chowmein
India’s spicy version of noodles is called schezwan chowmein. The red chili, garlic and vinegar in the Schezwan sauce make the dish bolder. It is bright red, has a bit of a sour taste and is very spicy. A lot of Indians like this version because it shows how much they love heat and flavor. The sauce has become a condiment that goes with momos, fried rice and even pakoras over time. But the real magic comes out when you eat a steaming plate of schezwan chowmein that burns your tongue just enough to make you want more.
The Different Regions
Chowmein, like everything else in India, has changed to fit local tastes. It tastes sweeter in Kolkata and is often served with chili vinegar. It’s spicier and has a heavy dose of capsicum in it in Delhi. Cooks in Mumbai like to make it with fried rice to make a “triple schezwan” chowmein. Hill stations like Darjeeling and Gangtok have their own Tibetan-style version of chowmein that are made with fresh local vegetables and less oil. It is a dish with many stories because each part of India has added its own twist.
How to Order Your Favorite Chowmein on Zomato
You can’t beat the fun of eating chowmein on the street, but sometimes you just want that taste without going out. Zomato makes it simple. You can get spicy schezwan chowmein from a nearby Chinese restaurant or a well-balanced Hakka chowmein from your favorite restaurant with just a few taps.
Related Stories:
