Curries have become increasingly popular among young, educated members of China’s middle class. Findings indicate that various curry dishes are widely perceived as distinctly Indian and are closely associated with India’s national and cultural identity. Although curry also appears in Japanese, Thai, and Korean menus—offering a range of colours, flavours, and styles—the majority of Chinese still identify curry primarily with Indian culture.

DELIVERY MODE

• Hybrid (F2F & Online simultaneously)

COURSE OUTLINE

• The emergence of Indian restaurants and cuisine in contemporary China—particularly those that feature curry dishes
• The growing cultural exchange between the two nations and the rising popularity of Indian food among Chinese consumers
• Perceptions as an exclusive symbol of Indian national cultural identity, encapsulating the essence of ‘Indianness’ through its distinctive aroma, colour, and flavour

LEARNING OUTCOMES

By the end of this course, students should be able to:

1. Explore the historical development of curry in India and its global diffusion, with a particular focus on how it reached and was received in contemporary China
2. Understand how, despite its popularisation during British colonial rule, curry has come to be viewed by Chinese citizens as a powerful symbol of Indian nationalism and cultural identity.