Decoding Delicious Delicacies – The Curious Case of Chicken/ Veg Manchurian: A Culinary Journey from India to the World

Chicken Manchurian, a ubiquitous dish on Indian Chinese restaurant menus, has captivated taste buds across the globe. Often mistakenly attributed to Chinese origins, this flavorful creation is, in fact, a product of India's culinary ingenuity. This article delves into the intriguing journey of Chicken Manchurian, tracing its roots, evolution, and enduring popularity.

A Fusion of Flavors

The story of Chicken Manchurian begins in the mid-20th century, when Chinese immigrants started settling in India. These immigrants brought their culinary traditions, including Hakka and Cantonese cuisine, to the country. However, as they interacted with local Indians and adapted to their preferences, a unique fusion cuisine began to emerge.

One of the pioneers of this fusion cuisine was Nelson Wang, a Chinese chef born to Chinese immigrants in Kolkata, Wang moved to Mumbai in the 1970s to work as an assistant cook at the Cricket Club of India.

Wang's journey into the culinary world began at a young age. He learned to cook from his father, who had brought his family's culinary traditions with him when he migrated to India. This early exposure to Chinese cooking techniques provided Wang with a strong foundation for his future career.

At the Cricket Club of India, Wang was tasked with catering to the diverse tastes of the Club's members. This experience forced him to adapt his cooking to suit the Indian palate, which favored spicier, more heavily flavored dishes. It was during this time that Wang began to experiment with combining Chinese cooking techniques with Indian spices and ingredients.

The Birth of Chicken Manchurian

The creation of Chicken Manchurian is often attributed to a serendipitous event. According to one account, Wang was challenged by a customer to create a dish that was different from the canteen's typical fare. In response, Wang combined Chinese cooking techniques with Indian spices, resulting in the flavourful and spicy Chicken Manchurian.

After leaving the Cricket Club, Wang opened his own restaurant, China Garden, in Mumbai's Kemps Corner neighbourhood. This restaurant became a platform for Wang to further experiment with Chinese and Indian flavours and techniques. He created several different variations of his signature Manchurian using different vegetables and proteins such as cauliflower, paneer, mushrooms, and more.

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Wang's creation was a departure from traditional Chinese cuisine. He incorporated Indian spices like cumin, coriander, and green chilies into the dish, giving it a spicy and tangy flavour that appealed to the Indian palate. The dish also featured deep-fried chicken, a technique commonly used in Indian cuisine.

The combination of Chinese and Indian flavours proved to be a hit. Chicken Manchurian quickly gained popularity and became a signature dish at Wang's restaurant. The dish's success led to its widespread adoption by other Indian Chinese restaurants.

A Misunderstood Name

While the dish originated in India, its name continues to be a source of confusion. The term "Manchurian" is believed to have been chosen to give the dish a foreign and exotic appeal. However, there is no actual connection between the dish and the Manchurian region of China.

The Evolution of a Culinary Classic

Over the years, Chicken Manchurian has evolved and adapted to suit changing tastes and preferences. While the core ingredients and flavors have remained consistent, chefs have experimented with different variations, incorporating ingredients like vegetables, seafood, and paneer. Veg Manchurian, a vegetarian adaptation of Chicken Manchurian, gained popularity in India. One of the most common variations substitutes cauliflower for chicken, earning the name Gobi Manchurian. Other vegetarian options include mushroom, baby corn, and veggie balls as the main ingredient

Preparation of Chicken Manchurian

The preparation of Chicken Manchurian typically involves the following steps:

1. Marination: Chicken is marinated in a mixture of soy sauce, ginger, garlic, and corn-starch to tenderize and flavour the meat. In Veg Manchurian Chicken is replaced with vegetables.
2. Deep Frying: The marinated chicken is deep-fried until crispy and golden brown.
3. Sauce Preparation: A tangy and spicy sauce is prepared using ingredients like soy sauce, vinegar, tomato ketchup, chili sauce, sugar, corn-starch and Araroat (Arrowroot) .
4. Combining: The deep-fried chicken is tossed in the prepared sauce until coated evenly.
5. Garnish and Serve: The dish is often garnished with chopped green onions or cilantro and served hot with fried rice or noodles.

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The popularity of Manchurian has extended beyond India. The dish has gained a global following, with Indian Chinese restaurants serving it in countries such as the United States, the United Kingdom, and Australia.

Manchurian is a fascinating example of how culinary traditions can evolve and adapt over time. It is an example of the rich and diverse history of Indian cuisine and the country's ability to embrace and innovate with foreign flavours. While the dish may have been inspired by Chinese cuisine, it is undeniably an Indian creation that has captivated taste buds around the world.

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