SURVEY ON THE POTENTIAL OF THE CHINESE FOOD IN

BHUBANESHWAR AREA IN PERSPECTIVE OF YOUTH

A Research Project

Submitted in partial fulfillment of the

requirements for the award of the degree

of
B.COM VITH SEMESTER

Submitted by

SACHIN SHARMA
Enroll. No.: FCM/BCM/2016-19/000 099

Under Supervision of

Mr. KAUSHAL BORISAGAR

(ASSISTANT PROFESSOR)
FMS

FACULTY OF COMMERCE AND MANAGEMENT STUDIES

SRI SRI UNIVERSITY, CUTTACK, ODISHA November, 2018

 SRI SRI UNIVERSITY,
ODISHA

CANDIDATE’S DECLARATION

I hereby certify that the work which is being presented in the report entitled “SURVEY
ON THE POTENTIAL OF THE CHINESE FOOD IN BHUBANESHWAR
AREA IN PERSPECTIVE OF YOUTH”, in partial fulfillment of the requirements
for the award of the Degree of B.COM and submitted in the Faculty of Commerce and
Management Studies of the Sri Sri University, Odisha is an authentic record of my own work
carried out during a period from 1 Feb 2019 to 12 Apr 2019 under the supervision of Mr.
Kaushal Borisagar, Assistant Professor, Faculty of Commerce and Management Studies, Sri
Sri University, Odisha.

Sachin Sharma

Signature of the Student

This is to certify that the above statement made by the student is correct to the best of
my knowledge.

Dated: ____________

Kaushal Borisagar

Signature Of The Research Guide

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 CONTENT

Achnowledgement 4

Introduction 5

Introduction of chinese food 6-9

Types of chinese food 10-18

Impact of chinese food 19

Questioner 20-22

Analysis 23-30

Finding 31

Conclusion 32

Bibliography 33

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 ACKNOWLEDGEMENT

First and foremost, I would like to thanks to Mr. Kaushal Borisagar for her valuable help,
motivating and understanding of my problems. Without her help, this project would not have
been materialized.
I would like to thanks HOD Dr. Sunil Dhal Sir, Department of FCMS, Dr. Srinivas Subbarao
Pasumarti Sir, Dean, FCMS, SRI SRI UNIVERSITY, Cuttack. I would also like to express
my deepest gratitude to my parents for their unflagging love and unconditional support
through my life and my studies.

Finally I would like to make a mention of all those who helped me directly or indirectly to
accomplish this project.
Thank you all.

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 INTRODUCTION

 The Chinese fast food industry is worth $48 billion a year (2004). Fast food has
become popular as income levels have risen, people are more in a hurry and working
harder and have more money but less time to cook. A survey by A.C. Nielsen found
that 41 percent of people interviewed eat at a fast food restaurant at least once a week,
compared to 35 percent in the United States and in Asian countries .

 Fast food is not a new idea in India. A fast food restaurant was opened some 100
years ago in India and still serves customers to this day.

 Youth of India finding it increasingly difficult to find the time for big sit down meals
any more and prefer eating out or eating prepared food at home."The lifestyle is
changing," a restaurant executive told Time magazine. “People are getting more
urbanized and busy, with less time to cook at home." On average, one fast food
restaurant opens in Metro cities every two Weeks. Western fast food is considered
more sophisticated and more hygienic than Chinese fast food but is also blamed for
India's increasing obesity problem and rising rates of diabetes and high blood
pressure.

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 INTRODUCTION OF CHINESE FOODS

On any given day in an Indian metropolis, foodies are spoiled for choice. There’s now
Japanese-Peruvian cuisine, French patisserie, Mexican tacos, and more.

But all these choices haven’t taken away the crowds inside the scores of Chinese restaurants
that dot every city, with names like China Bowl, China Pearl, Chung Wah, Wangs, or
Zhangs. From fancy establishments to neighbourhood joints, countless restaurants serve what
is now recognised as quintessentially Indian Chinese food: spicy gravies, saucy noodles, and
the legendary chicken or vegetable manchurian—always batter-fried and doused in chilli
garlic sauce—all of which bear very little resemblance to the food actually eaten in China.

“It’s like a comfort food for us,” Priya Bala, the author of Secret Sauce: Inspiring Stories of
Great Indian Restaurants, told Quartz. “We don’t even think it’s Chinese; it’s very familiar
and comforting.”

So much so that even restaurants serving Indian food will usually include a Chinese section
on the menu. This will feature all the usual favourites—fried rice, chilli chicken, sweet corn
soup—and many will think nothing of ordering a dish or two.

But how did Chinese food become so beloved in India? Like many great stories of food
culture around the world, it begins with immigrants and the interaction between different
communities, which over the centuries produced a hybrid cuisine that took on a life of its
own in India.

The story of Indian Chinese food begins in 18th century Calcutta (now Kolkata), which the
British East India Company established as the capital of colonial India. Located in the midst
of a thriving trade route through which items like tea and silk were transported from China to
Britain, Calcutta soon began to draw communities of skilled and unskilled Chinese workers.

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The very first Chinese migrant is believed to have been a tea trader named Yang Dazhao,
popularly known as Yang Atchew, who arrived in 1778 and set up a sugar mill on land given
to him by the British, bringing people from the mainland to work for him.

By 1901, the census recorded 1,640 Chinese people living in the city, researchers Zhang Xing
and Tansen Sen write in a chapter on the Chinese in south Asia in the Routledge Handbook of
the Chinese Diaspora. By the end of the Second World War, they say, the number had surged
to at least 26,250.

These Chinese immigrants came from different regions but could broadly be categorised as
Cantonese carpenters, Hakka shoemakers and tannery workers, Hubeinese dentists,
and Shandong silk traders, Zing and Sen write. These immigrants would lay the roots for
India’s obsession with Chinese cuisine.

“(For) every community, wherever they go, food is an important way to create a sense of
belonging and familiarity,” said Jayani Jeanne Bonnerjee, associate professor at the OP Jindal
Global University, Haryana, who has studied the history of Calcutta’s Chinese community. In
the city’s centrally located Chinatown, immigrants cooked their own food and peddlers began
selling them on the streets to fellow Chinese workers.

Then, in 1924, Calcutta’s first Chinese restaurant, Nanking, opened up, serving Cantonese
food that reportedly went on to draw the likes of yesteryear Bollywood stars Raj Kapoor and
Dilip Kumar, besides a host of other Indians and Europeans living in the city. Several other
Chinese-owned restaurants would open up over the following years, not just in Calcutta but
in Bombay, too, where there was another sizable community of immigrants. But it was in
Calcutta where the cuisine would begin to evolve, catering more to Indian tastes.

There isn’t a lot of academic work on how exactly Chinese food began adapting itself to
Indian tastes, but various accounts place its starting point in Calcutta’s second Chinatown,
located in Tangra, where the Hakka Chinese set up leather tanneries. The restaurants they

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went on to establish in the area began incorporating techniques to make food more
appealing for Indian customers, notably using a lot more of chilli.

How the idea of Indianised Chinese food spread from Tangra to the rest of the country is also
a bit unclear. What we do know is that in about 1974, India’s first Sichuan restaurant opened
up at the Taj Mahal hotel in Bombay, introducing locals to a type of Chinese food they had
never experienced before: fiery hot.

“So people started going to lesser establishments and demanding that kind of Chinese food,”
journalist and food writer Vir Sanghvi told Quartz. To cater to this growing demand, he
explained, the owners of Chinese restaurants set out to create a cuisine that incorporated these
tastes.

“They didn’t have ingredients like Sichuan peppers and all the things that the Taj had access
to, so they improvised. Basically the principle was that you deep-fried meat and you put it in
a gravy that had been thickened with cornstarch, and for spices you used Indian spices as
much as possible,” Sanghvi said.

The evolution of Chinese food in India was accelerated by several such innovations, among
them the invention of chicken manchurian. A man named Nelson Wang, the son of Chinese
immigrants in Kolkata, is most often credited with its creation. The story goes that Wang
ended up in Bombay in the 1970s, working as an assistant cook at another Taj
restaurant, Frederick’s. One day, he happened to experiment with mixing garlic, ginger, and
green chillies—quintessentially Indian ingredients—with soy sauce and cornstarch to thicken
the gravy. The result was the now ubiquitous chicken manchurian.

Wang would go on to run a handful of Chinese restaurants in Bombay, but he’s best known
for China Garden, a legendary space that took Indian Chinese food from the streets to the
glamourous world of fine-dining, complete with monogrammed napkins and elegant and
sophisticated service.

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Today, around 60% of Indian millennials eat out over three times a month, and spend
about 10% of their income on buying food from restaurants, caterers, and canteens. In
comparison, Gen-X Indians, aged between 35 and 50, spend only about 3%. The popularity
of dining out has meant that metropolises are packed with restaurants and cafes, and food-
delivery apps such as Swiggy are doing booming business catering to those who don’t want to cook at
home.

All this represents a huge change from the way things were before.

“In the 1980s and 1990s, going out to eat meant going to a Chinese restaurant,” Bonnerjee
said. “Now you have everything, but I think the first cuisine that sort of opened up the taste
buds to the others is the Chinese.”

With all its rice and gravy-based dishes, Chinese food was the ideal combination of foreign
and familiar for Indians, according to Bala. So for many, eating Chinese food taps into the
nostalgia of growing up in this country at a time when dining out was very different from the
way it is today.

These days, though, the Chinese restaurants across the country are mostly Indian-owned and
have Indian cooks. As for the Chinese community, things were never the same after the 1962
war between India and China. During this conflict, thousands of Chinese in India
were suspected of being spies and sent to a detention camp in Rajasthan, where they were
reportedly kept under brutal conditions for years. Many were even deported.

After that, the Chinese community began to dwindle significantly (pdf) as its members
emigrated to places like Canada. Now, only a few thousand remain in Kolkata. As for India’s
historic Chinese-owned restaurants, many are either gone or simply not what they used to be.

At the same time, Asian fusion food is exploding in every metropolis, and urban Indians are
savouring much more exotic dishes like ramen, khow suey, and char siu bao. But to this day,
there are few who can turn down a plate of crispy honey chilli potatoes or chicken
manchurian, because nothing quite hits the spot like Indian Chinese food.

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 TYPES OF CHINESE FOOD AVAILABLE IN BHUBANESHWAR

Vegetarian Hakka Noodles.

Stir-fried noodles with sliced vegetables, and sometimes, egg. We eat it mixed with
spicy sauces just like we eat chappati with subzi.

Believe it or not, this dish is eaten as street food in the mainland, and is a quick and
simple dish for mothers to get rid of leftover vegetables and noodles.

Noodles are not always eaten as a part of a meal but if it is, it is eaten in a bowl in broth
or in dry form with a thick sauce or paste to add some flavour. Mind you, the noodles are
not stir fried. It's like a meal in a bowl with chunks of vegetables, tofu and meat that add
as side dishes. Condiments of dried chilli paste, chillies soaked in soya sauce and sweet
chillies are served on the side in case the diner would like to customize the intensity of
the flavor

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 Vegetarian Manchurian

Ahaa the Manchurian, a ball of smashed cauliflower and sliced cabbage coated in flour
and deep fried to be finally dunked in a thickened concoction of soya sauce. The far
eastern cousin of the beloved kofta.
"I love Manchurian with noodles", declares Rajarshi, as he orders the dish in question at
a vendor's stall. Little does he know that Manchurian are a people in China who hail
from the north-eastern part of the country.
Perhaps in a parallel universe, the Chinese have developed a cuisine where Indian food is
suited to their tastes. I wouldn't be surprised if they love sweet and spicy chicken
skewers called 'punjabi'.

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 MOMOS

Momos are served in classy Chinese restaurants. Momos are found just about anywhere.
The choice is basic depending on the filling Chicken and Vegetable
Momos in China are a tea time favourite. They come in all styles with various fillings
ranging from savoury to sweet. Chicken, pork, beef (RSS people be like
"hawwwwwww"), seafood, soup, red bean paste and lotus paste

Steamed in bamboo baskets, the skill of the chef is evident from the intricate folds of the
pouch and its ability to not break when lifted with chop sticks..

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 Sweet corn chicken soup

The classic favourite that is now available in sachets. Pour in some hot water and you're
good to go. This sweetened soup with corn egg and chunks of chicken is not the same in
China

In the mainland, soups remain thin and hearty as herbs and meats are braised to
perfection. They are generally eaten with rice and make up a wonderful meal for those
who are watching their weight.

In India, a soup must be a starter to a Chinese meal.

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 Chilli Chicken

Deep fried chicken nuggets tossed in a thick concoction of soya sauce and spices galore.
What else can we expect from Indian-Chinese food?
Chicken dishes in China rarely come dunked in sauce. Since the Chinese don't like to
waste, the offal of the bird are usually used to prepare dishes like chilli chicken and they
are dirt cheap.
Chicken is roasted, barbequed (char sieuw) with a sweet sauce or steamed. It is then
neatly sliced and served with rice and condiments. This is a perfect example of how
traditional food focuses on the main ingredient and doesn't try to over power it with
other flavours .

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 Chilli Paneer

The vegetarian substitute of chilli chicken, paneer is probably unheard of in China and is
available as cottage cheese at fancy grocery stores.

Tofu is popular in China and makes an appearance everywhere, even in dessert. The
Sichuan province in China specialises in a dish called Mapo Tofu and it's as simple as
chilli paneer. The sauce is prepared from broad bean paste known as doubanjiang and
Sichuan peppercorns.

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 Sweet and Sour sauce

Another popular gravy that is used for soups and sauces for chicken and vegetables. It's
made from tomato ketchup and chilli sauce.

Sweet and sour sauce in china is dark and uses soya sauce as well as citrus fruits to get a
sour taste. Agar and sugar are also added to get sweetness that is in perfect harmony with
the tartness. It is best enjoyed with seafood.

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 American Chopsuey

As kids we loved it! Crispy noodles with a thick sauce similar to sweet and sour and
topped off with a fried egg.

Crispy noodles are not foreign to China but make a rare appearance. To mark the lunar
new year, families toss colourful and crispy noodles on a platter as a wish for pro sperity.
They also make an appearance in a hotpot of viscous soup that is filled with vegetables.

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 Darsaan

Restaurants here have convinced us that traditional Chinese dessert means 'Darsaan'.
Deep fried noodles of pastry that are coated in warm honey and sprinkled generously
with sesame seeds. The platter is served warm with ice cream.

Chinese desserts extends a lot more, from steamed buns with a sweet filling to puddings
made with agar-agar (unflavoured gelatin) and sago garnished with seasonal fruits.
Almond cookies are very popular during festive seasons along with moon cake (picture
below), eaten to mark the middle of autumn. Darsaan is a complete western creation.

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 IMPACT OF CHINESE FOOD

We love Chinese food, especially the Indianised version! Noodles, rice, soups — name
it and your mouth starts watering. But irrespective of its taste and how much we love
eating it, you cannot neglect the fact that it can be unhealthy and can have adverse
effects.

Increases your cholesterol levels: Fried Rice and noodles are a Chinese staple, but the
amount of oil that goes in cooking them can escalate your blood cholesterol levels. Read
about 10 cholesterol lowering foods.

Acidity: The excessive oil in Chinese food can make your stomach churn more acid.
Oily food tends to stay for long in the stomach, producing more acid and irritate the
intestinal lining.

Headache: Chinese food is commonly associated with headaches and the compound
responsible for headaches is monosodium glutamate (MSG). It is known to significantly
increase muscle tenderness and headaches. Read about the side effects of MSG.

Bloating: Thanks to the oil in Chinese food, it makes you gassy and can cause physical
discomfort. Oily food tends to delay stomach emptying, lingering inside for a long time
and make you feel bloated.

Hypertension: Chinese food also has a lot of salt. Eating it often can increase your
blood pressure giving rise to various other complications of the heart. If yo u suffer from
cardiovascular diseases, it is best you avoid eating Chinese food.

Weight gain: Rice and noodles are rich in carbohydrates. These carbohydrates are
broken down quickly by the body for energy generation and don’t keep you full for a
longer time. As a result of which you tend feel hungry more quickly and eat more,
gaining weight.

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SURVEY ON THE POTENTIAL OF THE CHINESE FOOD IN
BHUBANESHWAR AREA IN PERSPECTIVE OF YOUTH

Ques 1. NAME

Ques 2. GENDER

MALE
FEMALE

Ques 3. In which age group you fall ?

15 - 20
20 - 25
25 - 30
30 above

Ques 4. What is your profession ?

Business man
Job person
Selfemployed
Student
Other

Ques 5 What type of chinese food you eat most ?

Noodles
Manchurian
Momos
Fried Rice
Other

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Ques 6. How frequently do you eat chinese food?

Daily
Once in a week
once in a month
occassionally
More than two times a week

Ques 7. Why do you want to buy chinese food?

Good for health

Delecious
Ready in two minutes
Any other reason

Ques 8. What factor drives you to buy chinese food?

Safety
Taste
Health
Price

Ques 9. How much do you generally spend on chinese food?

0 - 100 Rs
100 - 200 Rs
200 - 300 Rs
300 Rs above

Ques 10. Does place play a vital role in deciding where you eat chinese food ?

Yes
No
Maybe

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Ques 11. Which type of food you prefer most?
Steamed
Grilled
Fried
Doesn't matter

Ques 12. Do you think chinese food is healthy?

Yes
No
Maybe

Ques 13. What are the chinese food you will recommend to friends or family?

Ques 14. What you prefer the most in chinese food?

Veg
Non -Veg
Both

Ques 15. How many chinese food restaurant do you consider as options when you
want to eat chinese food ?

Less than 3
3 -5
5 -7
More than 7

Ques 16. Where do you prefer to have chinese food ?

Go to a Restaurant
Road side stalls
At home
Doesn't matters

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 ANALYSIS

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 FINDINGS

 As I took Chinese food for my survey I found that there are many consumers of
chinese food in Bhbaneshwar area .

 In my survey there is 84.2% % people who are student .

 The sample size of my survey is 102 people .

 According to my survey In Bhubaneshwar area 40.2% people consume chinese food

once in a week

 According to my survey 90.2% people drives to chinese food for the factor of taste.

 43.1% people generally spend Rs.100-200 on chinese food.

 In my survey I found that 50% people don’t find chinese food healthy.

 Most recommended food by the consumers was Momos.

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 CONCLUSION

 As I write in the findings that there are mostly students who consume chinese food .
 In Bhubaneshwar people mostly like eating Momos in compare to other chinese food
 Taste is the factor that drives people to buy chinese food .
 People like eating chinese food more in the street side stalls .
 Non-Veg chinese food is preffered more by the people .
 Most of the people know the fact that chinese food are unhealthy .

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 BIBLIOGRAPHY

 WWW.google.com

 WWW.wikipedia.com

 WWW.chinesefood.com

 WWW.indiatimes.com

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