Gobi manchurian

Gobi Manchurian is a popular Indo-Chinese dish made from cauliflower. It was originally developed by the small Chinese community that lived in Kolkata for many years. Over time, it has become a beloved dish in Indian cuisine and is served in many restaurants and street food stalls across the country.

History

Gobi Manchurian was first created in Kolkata by the local Chinese community. The dish is a fusion of Chinese cooking techniques and Indian ingredients, which reflects the multicultural history of the city. The name "Gobi Manchurian" is derived from "Gobi", the Hindi word for cauliflower, and "Manchurian", which refers to the region of Manchuria in Northeast China.

Preparation

The dish is prepared by first deep frying cauliflower florets until they are crispy. These are then tossed in a sauce made from soy sauce, cornflour, and spices. The sauce is typically spicy and tangy, with a hint of sweetness. Some variations of the dish may also include bell peppers, onions, and other vegetables.

Variations

There are two main variations of Gobi Manchurian: dry and gravy. The dry version is typically served as a snack or appetizer, while the gravy version is served as a main course, often with fried rice or noodles. Some modern variations may also include additional ingredients like paneer or chicken.

Popularity

Gobi Manchurian is a popular dish in India, particularly in the cities of Kolkata, Mumbai, and Delhi. It is commonly found in street food stalls, casual dining restaurants, and even high-end restaurants. The dish has also gained popularity in other countries with large Indian communities, such as the United States, Canada, and the United Kingdom.

See also

• Indo-Chinese cuisine
• Chinese Indian cuisine
• List of Indian dishes
• List of Chinese dishes

This Chinese cuisine related article is a stub. You can help WikiMD by expanding it.