There was a hotel in Bangalore that my parents would take me to when I was younger that specialized in Indian-Chinese cuisine. Those dishes made such an impression on me that years later, I created an Indian-Chinese supper club with my friend and cookbook author Diana Kuan. The dinner series was called Tangra, after the neighborhood in Calcutta which is known for it's Chinese-Indian cuisine. This style of cooking was created by the Hakka Chinese community who settled in the area centuries ago.
Chili Paneer is a quintessential Indian-Chinese dish of wok-fried paneer with a spicy, sweet and sour sauce. I was pleasantly surprised when I realized that my Curry Ketchup could be used to make it!