I personally like Chinese food a lot, especially Indian Chinese dishes like chowmein, spring rolls, chilli potato, and manchurian. I mean, they are so spicy, full of flavors, and I have always had a personal liking for them. Whenever I go to a restaurant, I almost always end up ordering noodles with manchurian, spring rolls, or some kind of chowmein. Even street-side Chinese food is something I really enjoy.
To be honest, being an Indian, I never actually tasted authentic Chinese food while growing up. From childhood, I kept thinking that Indian Chinese food was the same as Chinese food. It was only later that I realized there is a huge difference between the two.
That being said, I also like Italian food. Dishes like pizza and pasta are among my favorites. In fact, my personal favorite Italian dish is Alfredo Penne Pasta, which most people in India simply call white sauce pasta. I really enjoy its creamy texture and mild flavor.
The thing is, Italian food feels very different from Indian Chinese food. Indian Chinese cuisine is usually spicy, tangy, and packed with strong flavors, whereas Italian food relies more on herbs, cheese, seasonings, and simple ingredients. Both are delicious, but they offer completely different experiences.
I remember visiting Bangalore once, and that was where I tried pesto pasta and wood-fired pizza. Honestly, I loved both of them. That experience made me more interested in trying different cuisines and exploring foods beyond what I usually eat.
As I grow older, I would definitely like to try more authentic international cuisines, including authentic Chinese and Italian dishes. But if you ask me to choose between the two right now, I would still pick Chinese food.
The reason is quite simple: I enjoy spicy food, and Indian Chinese dishes have been a part of my food preferences for years. So while I appreciate Italian food as well, Indian Chinese cuisine will probably remain my all-time favorite.
Answered By Ishaanvi Reddy
Food lover exploring flavors, cultures, and stories behind every dishIshaanvi Reddy is a trained chef and food writer with over 4 years of professional experience in culinary arts and food content. She holds a Diploma in Culinary Arts from the Institute of Hotel Management (IHM), Hyderabad — a qualification that gives her food writing a level of technical accuracy that distinguishes it from content written without kitchen experience. Her content covers recipes, cooking techniques, ingredient guides, food culture, nutrition basics, and restaurant trends across India. Her work has appeared on platforms including Slurrp, Herzindagi Food, and Eat This Not That India, where she writes for home cooks and food enthusiasts who want content that is tested, practical, and rooted in real culinary knowledge — not just adapted from other sources. With hands-on kitchen experience spanning South Indian, North Indian, and Continental cuisines, Ishaanvi brings a cross-regional perspective to her food writing. She has published 150+ food articles and recipes, covering everything from everyday meal planning to deep dives into the science of cooking and the cultural history of Indian food. Across all her work, every recipe is kitchen-tested, every technique is chef-verified, and every recommendation comes from direct culinary experience — not guesswork.
