Friday 6 January 2012

The Ever Green ‘ Gobi Manchurian’



Iam sure every Indian has tasted and probably liked this dish named as Gobi Manchurian. I always wondered where and how did this dish origin.’Gobi ‘ is a hindi name for Cauliflower and Manchurian is a sauce from the Chinese Cuisine. Gobi Manchurian is a deep fried cauliflower dish and key ingredients include corn flour, refined flour, onions, garlic, soya sauce, chilli sauce and seasonings.

This dish became popular in 1980’s.Over the last 30 years ,this dish is served in nook & corner of India and also in most overseas Indian restaurants.   I did little research on this dish although there is no documentary evidence to my findings. Some say,it was invented in Mumbai by a Restaurant  Chef as an alternative starter for his vegetarian guests.  It is also believed that this dish is from the China Town in Kolkata where Indian Chinese food is popular. My Bangalore friends tell me that this dish was born in a restaurant in Bangalore somewhere on Church Street.   

Gobi Manchurian is one of the most popular dish in India. This dish is available across the country. Be it a road side eatery ,Local Bars,Lounge Bars, Udupi  restaurant, Chinese restaurants, Indian Restaurant, Food Courts to 5 star hotels, this dish occupies prominent place in their menus. It goes well as a starter and main course .  Its also known as Gobi Manchuria , Gopi  Manchuri, Flower Manchurian and has several names to it.

There are several variations to this dish. Though, this dish was primarily made from Cauliflower,  variations like Idly Manchurian, Vegetable  Ball Manchurian, Baby Corn Manchurian, Mushroom Manchurian  and Paneer Manchurian  is also popular for vegetarians   . The non vegetarian options include Chicken Manchurian, Fish Manchurian, Prawn Manchurian  and so on. This dish has cut across all cultural food barriers in a country like India which has highly complex food preferences .  One can find Gobi Manchurian  in various styles of preparation. The Jain Style which has no Onion & Garlic, South Indian Style with Mustard,Cumin,Curry Leaves and Coriander ,the Indian Chinese style and many innovations to it. This dish also goes very well with alcoholic beverages.

This dish has sustained itself for more than three  decades. It is served not only in India but also in Indian Restaurants abroad. This is a great example of fusion cuisine. This dish is bound to stay for several decades .This ever green dish has a great future and will be enjoyed by the generations to come. So next time when you order your drink,don’t forget to order’ GOPI MANCHURI’