In the era and place where I grew up (nagpur in the 90s) there was just chinese. Only when I - years later - went to US and visited a real chinese restaurant - named Chengdu (not really an appetizing name on the first thought but it is named after a chinese city told my mandarian friends), there on having lots nad lots of steamed vegetables alongside pigs ears and chicken feat (not kidding really - i saw them), I realized that the chinese we eat is a improvised version to suite the spicy, oily indian palatte.Infact there was no manchurian there.
I remember two years later an Indian opened an Indo chinese restaurant - Inchin's we would call it and even on a snowy weekday Desi would be queued up to eat it.
Infact it is the BCCI near town side in mumbai where a chef improvised on chinese and made it more appetizing to Indian tastes. The recipes he made are actually displayed there. Maybe next time I should click the pictures.
What I love about the improvisation, apart from the great taste is though they improvised and made it spicy, they never added the indian spices like bay leaves or haldi or dhaniya powders. So though the chef improvised he had some basic moral code of conduct of not massacring it totally. That is the part I like :). Somehow.