Description
Details
“Chinese immigrants initially came to India, especially Kolkata, during the late 18th and early 19th centuries. They brought their culinary expertise and flavors with them.Over time, Chinese immigrants began adapting their cooking styles and ingredients to appeal to the Indian palate. This fusion of Chinese techniques and Indian spices gave birth to what is now known as Indo-Chinese cuisine. Gobi Manchurian’s Emergence (mid-20th century): Gobi Manchurian is believed to have been invented in the mid-20th century in Kolkata, where the Chinese community started experimenting with local vegetables and spices. Cauliflower was a readily available and versatile ingredient, and it became a popular choice for the dish.”
Cooking Style
Gobi Manchurian is a popular Indo-Chinese dish made with cauliflower florets. It’s typically served as an appetizer or a side dish.The Cornflour coated and deep fried Cauliflower is served in sweet,spicy and tangy sauce.
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