Chow mein is also common in Indian Chinese, Bangladeshi Chinese,  and Pakistani Chinese cuisine.
In India, it was introduced by the Chinese of Calcutta.
It is usually offered Hakka or with gravy.
Catering to vegetarian diets, there is an Indian variant, vegetable chow mein, which consists of noodles with cabbage, bamboo shoots, pea pods, green peppers, and carrots.
 In the New Delhi area, chow mein can sometimes include paneer with the mixture of noodles and vegetables.
Another non-meat Indian variant includes scrambled egg as a protein source.
Kolkata has its own variant that is called Calcutta Chow Mein or Calcutta Chowmin that also includes green chilli, chilli garlic, or hot garlic.
Chow mein is also common in Indian Chinese, Bangladeshi Chinese,  and Pakistani Chinese cuisine. In India, it was introduced by the Chinese of Calcutta. It is usually offered Hakka or with gravy. Catering to vegetarian diets, there is an Indian variant, vegetable chow mein, which consists of noodles with cabbage, bamboo shoots, pea pods, green peppers, and carrots.  In the New Delhi area, chow mein can sometimes include paneer with the mixture of noodles and vegetables. Another non-meat Indian variant includes scrambled egg as a protein source. Kolkata has its own variant that is called Calcutta Chow Mein or Calcutta Chowmin that also includes green chilli, chilli garlic, or hot garlic.
Chow mein