Crispy Baby Corn is a popular vegetarian Indo-Chinese dish which is popular all over India. Crispy Baby Corn is made from deep fried baby corn tossed in Chinese sauces with an Indian twist giving it a spicy, umami flavour.
Indo-Chinese cuisine is an adaptation of Chinese cooking techniques and sauces to Indian taste. It is a perfect fusion of Chinese spices with Indian background flavours of ginger, garlic and chillies. It has its own distinct flavours and textures and hugely popular in India and worldwide.
Indo- Chinese is one of the favourite cuisines at my home. Crispy Baby Corn is an all-time favourite for them. There is a reason that familiar staples are called comfort food, after all, and food connects us to not just others, but to our past, and especially to our childhoods. Tastes and smells can be a powerful thing, and some foods bring back memories of holidays with the family, of birthday celebrations, and hot summer days that seemed to last forever. Crispy Baby Corn evokes memories of time spent with cousins and holidays for my children and makes it a special comfort food for my children and they cannot have enough of this dish.
It is a must try recipe with the mélange of flavour and textures making this spicy, sour, crispy baby corn a family favourite.
