If you leave Beijing, head towards Tibet, and cross the Himalayan mountain ranges you will eventually arrive in India, my home country. Despite being connected by land, the presence of these imposing, snow-capped Himalayas has made contact between India and China limited throughout much of history. As a result, Indian and Chinese cultures have grown and developed without much interaction or influence with each other, and so have their food and culinary practices. Today, however, Indian food and Chinese food are some of the most recognized and well-known cuisines around the world.
Having lived in China since I was one year old, I consider myself very fortunate to have stayed connected to my native Indian food. While living in Beijing, I have not only been able to try the famous and recognizable dishes like samosas and palak paneer but also regional delicacies like rasgullas and dosas. Residing in China has also given me the opportunity to travel around the country and explore the regional diversity of Chinese food as well. Contrary to popular belief back in India and even globally, not all dishes here have meat or use some sort of animal product. There are a variety of Chinese vegetarian dishes, like tofu flavored in hot spices (麻辣豆腐, málà dòufu) and sauteed spinach with peanut (菠菜花生, bōcài huāshēnɡ).
And I was amazed when I found a few culinary delights here to have similarities with what I can find back in India. Though they differ in flavor and taste, the visual looks and preparation techniques of these dishes have many similarities.
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