When Chinese flavors took an Indian vacation—and never left!

It all started with a wok, a bunch of food lovers, and a lot of spice! Back in the late 1700s, a group of adventurous Chinese immigrants—mainly from the Hakka community—settled in Calcutta. As they made India their home, something magical began to simmer in their kitchens. Their stir-fried noodles, leafy greens, and tofu took on a bold Indian twist—think fiery green chilies, ginger-garlic tadkas, and that unmistakable local tang. The result? Indo-Chinese cuisine—a sizzling, spicy fusion born from two rich culinary cultures. Fast forward to the 1970s, at the Cricket Club of India in Mumbai, where this fusion went from street-style to star status. That’s where Chef Nelson Wang famously created Chicken Manchurian—crispy meat veggie balls served in a rich, tangy, soy-kissed gravy. And just like that, the nation was hooked. Chilli Paneer, Gobi Manchurian, Hakka Noodles, Schezwan Fried Rice—you name it, we made it our own. And now? You don’t need to head out to a restaurant to taste that iconic Indo-Chinese zing. Winn Sauces brings the magic straight to your kitchen with our range of bold, vegetarian-friendly sauces. Crafted to capture that perfect balance of sweet, spicy, and umami, our sauces make cooking super simple—and utterly delicious. Whether you are tossing veggies in Schezwan, glazing tofu with Manchurian, or spicing up fried rice, it’s always...Easy Peasy Chinesey with Winn!

So the next time your noodles sizzle or your paneer soaks up some saucy goodness, just know—you are digging into a story of culture, creativity, and mouth-watering flavor that has been cooking for centuries.