New Delhi: Food enthusiasts have long loved Gobi Manchurian, a fusion dish that usually consists of cauliflower florets coated in a spicy red sauce. However, Mapusa, a Goan city, outlawed the dish from food carts and feasts due to worries about artificial coloring and hygiene.
There are other Goan civic organizations that have declared war on Gobi Manchurian, besides the Mapusa Municipal Council. The Mormugao Municipal Council was instructed by the Food and Drug Administration (FDA) to limit the number of stalls selling Gobi Manchurian during the Vasco Saptah fair at the Shree Damodar temple in 2022. The FDA had raided these types of stalls before this order in an effort to reduce its ubiquity.
At the center of a cultural clash between regional cuisine and a dish that has become increasingly popular over time is Gobi Manchurian.
Gobi Manchurian’s origins are linked to its chicken equivalent. Chicken Manchurian is credited to Nelson Wang, a pioneer of Chinese cuisine from Mumbai, who was the caterer at the Cricket Club of India in the 1970s.
Challenged to create something innovative, Mr Wang deep-fried chicken nuggets in a spicy cornflour batter and served them either dry or in a tangy gravy made with soy sauce, vinegar, sugar, and occasionally tomato sauce.
Gobi Manchurian is the vegetarian alternative to this dish.
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