Origin of the Manchurian Dish
Manchurian, despite its name, is not from Manchuria (China) but is an Indo-Chinese dish created in India. It was invented by Nelson Wang, an Indian chef of Chinese descent, in the 1970s.
How Was It Created?
Nelson Wang was working at a restaurant in Mumbai when a customer asked him to prepare something different from traditional Chinese food. He took inspiration from Chinese cooking techniques but added Indian flavors like soy sauce, chili sauce, garlic, and Indian spices.
The first version of the dish was Chicken Manchurian, where he deep-fried chicken pieces and tossed them in a spicy, tangy sauce. Later, vegetarian versions like Gobi Manchurian (cauliflower) and Veg Manchurian (vegetable balls) became popular.
How It Became Popular
- Street food vendors in India quickly adopted the dish because of its spicy, crispy texture.
- It became a staple in Indian-Chinese cuisine, which blends Chinese cooking with Indian spices and flavors.
- Over time, it spread across India and is now found in small stalls, restaurants, and home kitchens.
Would you like a recipe to make it at home? 😃
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