COOK'S INSTINCT by @anthonyshock

COOK'S INSTINCT by @anthonyshock

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COOK'S INSTINCT by @anthonyshock
COOK'S INSTINCT by @anthonyshock
Indo-Chinese Cauliflower Fry (गोभी मंचूरियन)
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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.

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Anthony O'Shaughnessy
Jan 23, 2025
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COOK'S INSTINCT by @anthonyshock
COOK'S INSTINCT by @anthonyshock
Indo-Chinese Cauliflower Fry (गोभी मंचूरियन)
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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!

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