Dhapa

Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. It is said to have been developed by the tiny Chinese community that has lived in Kolkata (formerly Calcutta) for over a century.

(From top) The interiors of Beijing; Monica Liu at work in the kitchen. Pictures by Rashbehari Das

China on Monday began a three-day national mourning for the tens of thousands of people killed in a powerful earthquake which struck the country’s southwest on May 12.

Kwai-yun Li’s Hakka parents emigrated from Moi-yen, China, to Calcutta, India, where Kwai was born.