Gobi Manchurian is not on any menu in China. It is Indian food, shaped by a Chinese community that made its home in Kolkata, and it is now loved in every Indian city.
A Chinese community in Kolkata
Chinese families, many of them Hakka, settled in Kolkata from the late 1700s onward. They ran tanneries, shoe shops and, eventually, restaurants. Their cooking adapted to Indian ingredients and Indian tastes: more chilli, more garlic, more ginger and plenty of green onion.
From Kolkata to everywhere
What grew from those kitchens is now its own cuisine, served from street carts to wedding buffets across India. Manchurian dishes, fried and tossed in a glossy soy, garlic and chilli sauce, are among the most popular. The Manchurian is usually credited to a chef in Mumbai in the 1970s.
Indian in its heat, Chinese in its wok.
Indo-Chinese, our way
Our kitchen cooks the classics: Gobi Manchurian with cauliflower, chilli chicken with peppers and green chillies, Hakka-style noodles and fried rice. They are made for sharing in the middle of the table, ideally with something cold to drink.