Schezwan Sauce is a quintessential feature of Indian-Chinese cuisine. Hot, spicy, tangy and sweet, this sauce is a delicious blend of two cuisines.
The idea of fusion food may seem like a modern interpretation of international cuisines; however, Indo-Chinese food has been a tradition for over a century! Indo-Chinese food is also known as Sino-Indian cuisine and even Chindian cuisine. Typically, it is the adaptation of Chinese seasoning and cooking techniques to Indian tastes and schezwan sauce plays a vital role.
This is one of those versatile sauces that can be served with almost any dish as a dip or used as a cooking sauce for noodles, rice, chicken etc. I used to always buy a ready-made jar of this sauce until I discovered the number of preservatives and additives added in the sauce. One day while discussing food recipes (like you do!!) with Shobha Bhabie (my sister-in-law) we talked about our mutual love for Indo-Chinese food. Bhabie very kindly shared her Schezwan sauce recipe and once I tried it, I was bowled over. It was so much more flavoursome than the jar stuff I had been buying.
Food is one of those links what connects us together! This sauce is often called ‘Shobha bhabie wale Schezwan sauce’ at my home as I make it following bhabie’s recipe!
Simple and utterly delicious! Try this sauce at home and you will fall in love with the flavours.
