Documented history
Not quite Sichuan
The Indian schezwan sauce is named after China's Sichuan region, but it is its own thing: dried red chillies, garlic and vinegar rather than Sichuan pepper's numbing tingle.
A name borrowed, a flavour invented.
The Indian schezwan sauce is named after China's Sichuan region, but it is its own thing: dried red chillies, garlic and vinegar rather than Sichuan pepper's numbing tingle.
A name borrowed, a flavour invented.