A guide to one of the world's most underappreciated fusion cuisines.
Indo-Chinese food is eaten by hundreds of millions of people across South Asia and the global diaspora, yet it rarely gets the serious food writing it deserves. Most coverage either treats it as a curiosity or reduces it to a quick list of dish names. Spice & Soy exists to do better than that.
We write about Indo-Chinese cuisine the way it deserves to be written about: with genuine knowledge of the food, its history, its techniques, and the community that created it. That means real dish guides, honest comparisons, and the cultural context that makes the food make sense — not just recipes and restaurant roundups.
The cuisine is worth this attention. Born in Kolkata's Chinatown in the early 20th century, Indo-Chinese food is one of the most successful fusion cuisines in the world — a genuine synthesis of two great culinary traditions that produced something neither parent cuisine could have made alone. Understanding it properly makes eating it considerably more interesting.
We cover dishes, ingredients, history, and where to eat. New guides are published regularly. If you have a topic you'd like us to cover, or a correction to something we've written, get in touch through the contact page.