Indian-Chinese Food in New Jersey, #HumorinDesiLife

In India, we have redefined Chinese food with innovative dishes such as Gobi or Chicken Manchurian and Chili Chicken, dishes as strange as vindaloo is to a Chinese. Indian-Chinese food has been taken to a superior level by so many restaurants in India such as Mainland China who dish out standard fare that appeals to the Indian palate while pretending to be authentic. We pretend as if Chili Paneer is just a twist in a traditional tofu preparation not realizing milk or milk products have no place in Chinese cuisine. In the US however, Indian-Chinese food has been taken to dizzying heights. 

During a recent foray to a desi stronghold of New Jersey, my desi mind craved  for desi Chinese. We went to a seemingly well regarded popular place, in plain view of the desi hub of Edison. The restaurant (cannot name it although some clues are interspersed herein) has recently changed it's name to something more cultural from its earlier geographical denomination. The eatery has imparted an altogether new meaning to Indian-Chinese food. While in India, Chinese food means, dishes prepared to suit Indian palate, in this spice joint, it means a happy blissful co-existence. The lunch had a buffet menu, with both Indian and Chinese dishes being available at the same fixed price. So I could see plates of esteemed clients populated with both Chili Chicken and Dal, side by side without any LAC (the India-China border) dividing them. Of course this was anathema to the wife and her pal, who promptly decided, seeing the culinary harakari, to go a la carte. So the steward was sternly given an order of 'authentic' Chinese dishes ranging from Chili Chicken to Fried Rice and Hakka Noodles. The steward dutifully noted down the order and while summarizing had the impudence to suggest if we  would like to have tandoori roti and naan to go along with the Chinese curries. The look on the ladies faces were redder than the Sichuan chilies of China. The men intervened to douse the flames and we waited impatiently for the food. In some good time, the food appeared, in true desi style colorful and appealing. The server did his best to lay the food on the table. But his parting shot turned the tables. He asked rather innocently- Sir would you like some onions ( pyaanz) or  pickles (achaar) with the food? It was then the realization sunk deep, here in deep New Jersey, Indian- Chinese food doesn't mean Chinese food made in the Indian way but in the true American way, it is a melting pot, all nicely mixed up. Hakka noodles with paneer mattar masala is as theek hai as is Chinese fried rice with dal makhani in Des Pardes.