Gobi manchurian, recipe, gravy, dry, how to make, ingredients



Crunchy and delicious gobi (cauliflower) coated with a sweet-tangy, and slightly spicy aromatic sauce, is a cure for the hunger quenched tummy and a treat for the taste buds. Gobi Manchurian is one of the most popular Manchurian dishes from the Indo-Chinese cuisine in which the Manchurian gravy is the star which is made with chili sauce, vinegar, soy sauce, ginger & garlic, tomato ketchup, and corn starch. Gobi Manchurian is a delectable fusion of the Indian and Chinese cuisine which is present everywhere from street stalls to restaurants and even in parties all-across the Indian subcontinent. It bores very small resemblance to the traditional Manchu cuisine of Northeastern China and is said to have been invented by Nelson Wang, a cook at the Cricket Club of India in Mumbai.



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