One of the striking differences between Indian-Chinese and authentic Chinese food is the flavour itself. While the traditional Chinese dishes tend to be bland, the Indo-Chinese version is spicy and greasy due to the addition of Indian spices and ingredients like green chillies.

They can be traced back to Chinese immigrants in Kolkata. Back in the late 19th century, people with the Hakka ancestry who lived in Kolkata introduced Hakka dishes to India. Later, only the name “Hakka” continues without change, but the Hakka dishes have been changed to suit the Indian taste.

As of 2007, Chinese cuisine ranked as India's most favourite cuisine (after local food), growing at 9% annually. It is the most favoured option when young people go out to eat and the second favourite (after south Indian cuisine) when families dine out.