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{{Short description|deep fried savory dish in Indo-Chinese cuisine}}
{{Infobox food
| name = Manchurian
| image = File:Chicken Manchurian (Hyderabad Style) (11960049916).jpg
| image_alt =
| caption = Chicken Manchurian served in [[Hyderabad]]
| alternate_name =
| type =
| course = Snack
| country = India

| region = [[West Bengal]]
| national_cuisine =
| creator = 
| year =
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| maxtime =
| served =
| main_ingredient = Cauliflower
| minor_ingredient = Chopped onion, capsicum, garlic
| variations =
| serving_size =
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}}

'''Manchurian''' is a class of [[Indian Chinese cuisine|Indian Chinese]] dishes made by roughly chopping and deep-frying a main ingredient like [[chicken]], [[cauliflower]] (''gobi''), [[prawn]]s, [[fish]], [[mutton]] or ''[[paneer]]'' cheese and then sautéeing it in a sauce flavored with [[soy sauce]].<ref name="Parida2003">{{cite book|author = Laxmi Parida | title = Purba: Feasts from the East: Oriya Cuisine from Eastern India | year = 2003 | publisher=iUniverse | isbn=978-0-595-26749-1 | pages=191}}</ref><ref name="AsiaOne">{{cite web|title=Manchurian chicken|work=The Straits Times|date=2007-06-03|p=77|url=http://eresources.nlb.gov.sg/newspapers/Digitised/Issue/straitstimes20070603-1|via=NewspaperSG, National Library Board}}<br />{{cite web|last=Thng|first=Lay Teen|work=The Straits Times|date=2007-06-03|access-date=2010-04-21|title=Manchurian chicken|url=http://www.asiaone.com/Wine,Dine+&+Unwind/Recipes/Courses/Main/Story/A1Story20070625-16215.html|url-status=dead|archive-url=https://web.archive.org/web/20110207072312/http://www.asiaone.com/Wine%2CDine+%26+Unwind/Recipes/Courses/Main/Story/A1Story20070625-16215.html|archive-date=2011-02-07}}</ref> Manchurian is the result of the adaptation of [[Chinese cuisine|Chinese cooking]] and seasoning techniques to suit Indian tastes and has become a staple of [[Indian Chinese cuisine]].

==History==
The word "Manchurian" means native or inhabitant of [[Manchuria]], but the dish is basically a creation of Chinese restaurants in India, and bears little resemblance to traditional [[Manchu cuisine]] or [[Chinese cuisine]].<ref name="Mukherjee 131–142">{{cite book|last=Mukherjee|first=Sipra|title=Calcutta Mosaic: Essays and Interviews on the Minority Communities of Calcutta|last2=Gooptu|first2=Sarvani|publisher=Anthem Press|isbn=978-81-905835-5-8|editor-last=Banerjee|editor-first=Himadri|pages=131–142|chapter=The Chinese community of Calcutta}}</ref> It is said to have been invented in 1975 by [[Nelson Wang]], a cook at the [[Cricket Club of India]] in [[Mumbai]], when a customer asked him to create a new dish, different from what was available on the menu.<ref name="CNNGo">{{citation|periodical=CNN Go|url=http://www.cnngo.com/mumbai/none/indian-chinese-food-598134|title=The short history of Indian Chinese food and where to breathe fire in Mumbai|date=2010-02-11|accessdate=2010-04-21|archive-url=https://web.archive.org/web/20121027080218/http://www.cnngo.com/mumbai/none/indian-chinese-food-598134|archive-date=27 October 2012|url-status=dead}}</ref> Wang described his invention process as starting from the basic ingredients of an Indian dish, namely chopped garlic, ginger, and green chilis, but next, instead of adding ''[[garam masala]]'', he put in [[soy sauce]], followed by [[cornstarch]] and the chicken itself.<ref>{{cite web|url=http://www.thehindubusinessline.com/todays-paper/tp-life/article1682241.ece|website=The Hindu Businessline|date=2007-05-04|access-date=2010-04-21|title=Taste and disdain … A tour of the country's interesting eating habits with a roving journalist|last=Bhagat|first=Rasheeda}}</ref> A popular vegetarian variant replaces chicken with cauliflower,<ref name="AsiaOne"/> and is commonly known as gobi manchurian. Other vegetarian variants include mushroom, baby corn, veggie ball Manchurian.{{citation needed|date=April 2010}}

==Variations==
There are two different variants of Manchurian, dry and with gravy. Both variants are prepared by using common ingredients like corn flour, [[maida flour]], spring onion, bell peppers, soy sauce, chili sauce, minced garlic, ground pepper, etc. and has typical garnish of spring onion. Some recipes call for use of [[Monosodium glutamate|monosodium glutamate (MSG)]] to increase the taste profile, though there are those who avoid it due to health concerns.<ref>{{cite web|url=http://www.pri.org/stories/2014-10-03/science-suggests-msg-really-isnt-bad-your-health-after-all|title=Science suggests MSG really isn't bad for your health after all|publisher=}}</ref> Its taste can vary from mildly spicy to hot and fiery based on the recipe and personal preference.

===Dry or crispy Manchurian===
[[File:Gobi Manchurian.jpg|thumb|Semi-dry gobi (cauliflower) manchurian]]
The fritters are served comparatively dry, often as a snack or starter with tomato ketchup as dipping sauce. It is popular among alcohol drinkers as a bar snack, and has been described as an "excellent drinking companion to cold beer".<ref>https://food.ndtv.com/food-drinks/indian-chinese-food-how-hakka-noodles-and-manchurian-started-a-cult-cuisine-1735894</ref>

===Manchurian with gravy===
[[File:Chicken Manchurian.JPG|thumb|Chicken manchurian with gravy]]

The fritters are coated with a thick sauce like spicy gravy curry made of corn flour. It is generally served with varieties of rice dishes like steamed rice, [[Chinese fried rice]], [[Sichuan|Szechuan]] fried rice, as the main course.

==See also==
{{portal|Food}}
* [[List of deep fried foods]]
* [[List of vegetable dishes]]

== References ==
{{reflist}}

[[Category:Vegetable dishes]]
[[Category:Indian vegetable dishes]]
[[Category:Vegetarian dishes of India]]
[[Category:Brassica oleracea dishes]]
[[Category:Deep fried foods]]
[[Category:Indian Chinese cuisine]]

Manchurian (dish) - Revision history

Himanshuucharan: fixed issues

imported>DoebLoggs: Reverted edits by 2409:4071:230D:1D8D:248F:DF38:8C62:5762 (talk) to last version by Jpatokal