Indo-Chinese Cauliflower Fry (गोभी मंचूरियन)
Originally from Kolkata, India, 'gobi manchurian' is a natural fusion dish of Indian and Chinese flavours that makes you question everything you thought about cauliflower.
Kolkata in Eastern India is an surprising intersection of Indian and Chinese cookery styles. When Chinese traders settled in the city hundreds of years ago, a fusion of culinary styles occurred which is known all over India today as ‘Indo-Chinese cuisine’. Indo-Chinese food often combines the Chinese stir-frying methods and sweet-sour balance with Indian aromatics and spices. The resulting cuisine is boldly flavoured, high-impact and lingering, making this the top choice of ‘takeout’ food with many young, urban Indians. ‘Gobi manchurian’ is an excellent place to start, combining a Chinese-style battered cauliflower with Indian aromatics, dressed in a Chinese-reminiscent sweet and sour sauce. It’s a fascinating dish which I’ve taught people for many years now and it’s won lots of people over to cauliflower. You’re next. Let’s go!
