- By Shailvee Tiwari
- Fri, 23 May 2025 11:03 AM (IST)
- Source:JND
Google Googly Of The Day: Chicken Manchurian is one of India’s favourite dishes. You’ll find it everywhere, from small food stalls to big restaurants and even in home kitchens. But did you know this dish isn’t actually from China? Despite its name, Chicken Manchurian is a fully Indian creation with a fun and flavourful backstory. Let’s take a trip back in time to see where it really came from.
It All Started In Mumbai:
Mumbai, a city renowned for its cuisine, films, and fusion, is where the story starts in the 1970s. This is the origin of Indo-Chinese cuisine. It created strong, flavourful dishes by combining Indian spices with Chinese cooking techniques. And Chicken Manchurian was at the centre of this mixture.
Meet The Man Behind The Dish:
Chef Nelson Wang, a Chinese-Indian chef who was born in Kolkata, is the protagonist of this tale. Later, he relocated to Mumbai, where he was employed by the Cricket Club of India. One day, a customer asked him to create something new. He created Chicken Manchurian by combining Chinese sauces with Indian cooking methods. Chef Wang later opened the renowned China Garden restaurant in 1983 because it was such a success.
What Makes It So Tasty?
Chef Wang's rendition was flavourful despite being straightforward. After deep-frying boneless chicken, he cooked it with ginger, garlic, green chillies, soy sauce, and occasionally a little ketchup. The outcome? Indians fell in love with this dish right away because it was spicy, tangy, and delicious.
How Indo-Chinese Took Over India:
After Chicken Manchurian, more dishes followed, like Gobi Manchurian, Paneer Manchurian, Hakka noodles, and Schezwan rice. These weren’t Chinese either, but they became a big hit across India. The mix of Chinese-style cooking and Indian spices was just too good to resist.
Why Is It Called 'Manchurian'?
The name is derived from the Chinese region of Manchuria, but that's all. The dish has nothing to do with authentic Manchurian cuisine. For Indian customers, the name simply made it sound more exciting and Chinese. And it was successful.
Why We Still Love It Today:
Chicken Manchurian is now a must-have at parties, street stalls, and restaurants. You can have it dry or with gravy, with fried rice or noodles or even by itself. It’s spicy, tangy, salty, and full of flavour. No wonder it’s still everyone’s favourite.
It’s All About the Taste:
So, where was Chicken Manchurian really born? Not in China but in Mumbai, India. We now have a dish that masterfully combines two cultures because of Chef Nelson Wang's innovative idea. More than just food, chicken manchurian is a tale of flavour, fusion, and India's passion for experimenting with taste.