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{{Short description| | {{Short description|Deep-fried savory dish in Indo-Chinese cuisine}} | ||
{{Infobox food | {{Infobox food | ||
| name = Manchurian | | name = Manchurian | ||
| image = | | image = Chicken Manchurian (Hyderabad Style) (11960049916).jpg | ||
| image_alt = | | image_alt = | ||
| caption = Chicken Manchurian served in [[Hyderabad]] | | caption = Chicken Manchurian served in [[Hyderabad, India]] | ||
| alternate_name = | | alternate_name = | ||
| type = | | type = [[Fritter]] | ||
| course = Snack | | course = Snack | ||
| country = India | | country = [[Mumbai]], India | ||
| creator = [[Nelson Wang]] | |||
| | | region = | ||
| | | national_cuisine = | ||
| | | year = 1975 | ||
| year = | |||
| mintime = | | mintime = | ||
| maxtime = | | maxtime = | ||
| served = | | served = | ||
| main_ingredient = Cauliflower | | main_ingredient =Cauliflower {{small|(for [[vegetarian]] variant)}}<ref>{{cite web |url=https://food.ndtv.com/recipe-veg-manchurian-952029?amp=1&akamai-rum=off |title=Veg Manchurian Recipe |website=food.ndtv.com |access-date=2022-08-20}}</ref><br>Chicken {{small|(for meat variant)}} | ||
| minor_ingredient = Chopped onion, capsicum, garlic | | minor_ingredient = Chopped onion, capsicum, garlic | ||
| variations = | | variations = | ||
| Line 30: | Line 29: | ||
}} | }} | ||
'''Manchurian''' is a class of [[Indian Chinese cuisine|Indian Chinese]] dishes made by roughly chopping and deep-frying | '''Manchurian''' is a class of [[Indian Chinese cuisine|Indian Chinese]] dishes made by roughly chopping and deep-frying ingredients such as [[Chicken as food|chicken]], [[cauliflower]] (''gobi''), [[Shrimp and prawn as food|prawns]], [[Fish as food|fish]], [[mutton]], and [[paneer]], and then sautéeing them 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|page=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> While not a Chinese dish, it is the result of the adaptation of [[Chinese cuisine|Chinese cooking]] and seasoning techniques specifically aimed to suit [[Indian cuisine|Indian tastes]] and has become a staple of Indian-Chinese cuisine.<ref>{{cite web | title=The story of India's iconic Chinese-inspired chicken Manchurian dish | date=12 April 2023 | url=https://www.scmp.com/lifestyle/food-drink/article/3216668/chicken-manchurian-story-indias-chinese-inspired-iconic-fusion-dish-and-rise-chindian-cuisine }}</ref> | ||
==History== | ==History== | ||
The word | The word ''Manchurian'' means native or inhabitant of [[Manchuria]] (in northeast China); the dish, however, is a creation of Chinese restaurants in India, and bears little resemblance to traditional [[Manchu cuisine]] or [[Northeastern Chinese cuisine]].<ref name="Mukherjee 131–142">{{cite book|last1=Mukherjee|first1=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|year=2009}}</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, rather than what was 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 the invention process as starting from the basic ingredients of an Indian dish, namely chopped [[garlic]], [[ginger]], and [[green chili]]s, 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|archive-url=https://archive.today/20130203213815/http://www.thehindubusinessline.com/todays-paper/tp-life/article1682241.ece|url-status=dead|archive-date=February 3, 2013|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> The dish is popular across South Asia.<ref>{{cite web|last=Shah |first=Zainab |url=https://cooking.nytimes.com/recipes/1023892-chicken-manchurian |title=Chicken Manchurian Recipe |work=NYT Cooking|access-date=29 March 2023}}</ref> A popular vegetarian variant replaces chicken with cauliflower,<ref name="AsiaOne"/> and is commonly known as ''gobi manchurian''. | ||
==Variations== | ==Variations== | ||
There are two different variants of Manchurian, | There are two different variants of Manchurian: dry or semi-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, and ground pepper, and are typically garnished with 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 the [[Chinese restaurant syndrome|common misconception that it causes headaches]].<ref>{{cite web|last=Tu|first=Chau|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|date=3 October 2014 |website=The World}}</ref> Its taste can vary from mildly spicy to hot and fiery based on the recipe and personal preference. | ||
{{multiple image | |||
| perrow = 2 | |||
| align = centre | |||
| total_width = 400 | |||
| caption_align = center | |||
| image1 = Gobi Manchurian.jpg | |||
| caption1 =Semi-dry gobi (cauliflower) Manchurian | |||
| image2 = Chicken Manchurian.JPG | |||
| caption2 =Chicken Manchurian with gravy | |||
}} | |||
=== Dry or crispy 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>{{Cite web|url=https://food.ndtv.com/food-drinks/indian-chinese-food-how-hakka-noodles-and-manchurian-started-a-cult-cuisine-1735894|title=Indian Chinese Food: How Hakka Noodles and Manchurian Started a Cult Cuisine |work=NDTV Food }}</ref> | |||
=== 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 [[Cooked rice|steamed rice]], [[Chinese fried rice]], or [[Sichuan cuisine|Sichuan]] [[fried rice]], as the main course. | |||
===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| | |||
==See also== | ==See also== | ||
{{ | {{Portal|China|Food|India}} | ||
* [[List of deep fried foods]] | * [[China–India relations]] | ||
** [[Chindians]] | |||
** [[History of China–India relations|Historical and cultural relations between China and India]] | |||
* [[List of deep-fried foods]] | |||
* [[List of vegetable dishes]] | * [[List of vegetable dishes]] | ||
* [[Manchow soup]] | |||
* [[Manchu cuisine]] | |||
== References == | == References == | ||
{{ | {{Reflist}} | ||
[[Category:Vegetable dishes]] | [[Category:Vegetable dishes]] | ||
[[Category:Chicken dishes]] | |||
[[Category:Indian vegetable dishes]] | [[Category:Indian vegetable dishes]] | ||
[[Category:Vegetarian dishes of India]] | [[Category:Vegetarian dishes of India]] | ||
[[Category:Indian chicken dishes]] | |||
[[Category:Brassica oleracea dishes]] | [[Category:Brassica oleracea dishes]] | ||
[[Category:Deep fried foods]] | [[Category:Deep fried foods]] | ||
[[Category:Indian Chinese cuisine]] | [[Category:Indian Chinese cuisine]] | ||
[[Category:Pakistani Chinese cuisine]] | |||
Latest revision as of 18:26, 3 March 2026
_(11960049916).jpg) Chicken Manchurian served in Hyderabad, India | |
| Type | Fritter |
|---|---|
| Course | Snack |
| Place of origin | Mumbai, India |
| Created by | Nelson Wang |
| Invented | 1975 |
| Main ingredients | Cauliflower (for vegetarian variant)[1] Chicken (for meat variant) |
| Ingredients generally used | Chopped onion, capsicum, garlic |
Manchurian is a class of Indian Chinese dishes made by roughly chopping and deep-frying ingredients such as chicken, cauliflower (gobi), prawns, fish, mutton, and paneer, and then sautéeing them in a sauce flavored with soy sauce.[2][3] While not a Chinese dish, it is the result of the adaptation of Chinese cooking and seasoning techniques specifically aimed to suit Indian tastes and has become a staple of Indian-Chinese cuisine.[4]
History[edit | edit source]
The word Manchurian means native or inhabitant of Manchuria (in northeast China); the dish, however, is a creation of Chinese restaurants in India, and bears little resemblance to traditional Manchu cuisine or Northeastern Chinese cuisine.[5] 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, rather than what was on the menu.[6] Wang described the 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.[7] The dish is popular across South Asia.[8] A popular vegetarian variant replaces chicken with cauliflower,[3] and is commonly known as gobi manchurian.
Variations[edit | edit source]
There are two different variants of Manchurian: dry or semi-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, and ground pepper, and are typically garnished with spring onion. Some recipes call for use of monosodium glutamate (MSG) to increase the taste profile, though there are those who avoid it due to the common misconception that it causes headaches.[9] Its taste can vary from mildly spicy to hot and fiery based on the recipe and personal preference.
Semi-dry gobi (cauliflower) Manchurian
Chicken Manchurian with gravy
Dry or crispy Manchurian[edit | edit source]
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".[10]
Manchurian with gravy[edit | edit source]
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, or Sichuan fried rice, as the main course.
See also[edit | edit source]
References[edit | edit source]
- ↑ "Veg Manchurian Recipe". food.ndtv.com. Retrieved 2022-08-20.
- ↑ Laxmi Parida (2003). Purba: Feasts from the East: Oriya Cuisine from Eastern India. iUniverse. p. 191. ISBN 978-0-595-26749-1.
- ↑ 3.0 3.1 "Manchurian chicken". The Straits Times. 2007-06-03. p. 77 – via NewspaperSG, National Library Board.
Thng, Lay Teen (2007-06-03). "Manchurian chicken". The Straits Times. Archived from the original on 2011-02-07. Retrieved 2010-04-21. - ↑ "The story of India's iconic Chinese-inspired chicken Manchurian dish". 12 April 2023.
- ↑ Mukherjee, Sipra; Gooptu, Sarvani (2009). "The Chinese community of Calcutta". In Banerjee, Himadri (ed.). Calcutta Mosaic: Essays and Interviews on the Minority Communities of Calcutta. Anthem Press. pp. 131–142. ISBN 978-81-905835-5-8.
- ↑ "The short history of Indian Chinese food and where to breathe fire in Mumbai", CNN Go, 2010-02-11, archived from the original on 27 October 2012, retrieved 2010-04-21
- ↑ Bhagat, Rasheeda (2007-05-04). "Taste and disdain … A tour of the country's interesting eating habits with a roving journalist". The Hindu Businessline. Retrieved 2010-04-21.
{{cite web}}: CS1 maint: deprecated archival service (link) - ↑ Shah, Zainab. "Chicken Manchurian Recipe". NYT Cooking. Retrieved 29 March 2023.
- ↑ Tu, Chau (3 October 2014). "Science suggests MSG really isn't bad for your health after all". The World.
- ↑ "Indian Chinese Food: How Hakka Noodles and Manchurian Started a Cult Cuisine". NDTV Food.