Bengaluru’s love story with Gobi Manchurian
It was in the late 90s that Gobi Manchurian, Veg Noodles and Veg Fried Rice moved from the Chinese restaurant kitchens to fast food restaurants and street stalls. Priced around `15 a plate, these became a hit for outings for students and even families when they were too lazy to cook. Food and beverage consultant
Aslam Gafoor
says, “Street food is intrinsic to any city’s foodscape. They not only cater to low price eating for fun but are also means to daily sustenance for many. The now popular Indo-Chinese cuisine made its foray in Bengaluru because people were fascinated to have something 'foreign' when they went out. It became easily accessible and also grew popular as it was affordable. But, to add a certain amount of X factor to their food, they used flavour enhancers like MSG. Of course, these made people flaunt it more, despite people talking against it and highlighting the health issues. Most of the Oriental restaurants have found replacements that are not as harmful. These smaller vendors also need to be made aware about the same to ensure everything is back to how it is meant to be. It is hard to keep street food out of bigger metropolitan cities like Bengaluru.”
Gobhi Manchurian is an Indian Chinese fried cauliflower food item popular in India.
Gobi (Cauliflower) Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes. It is believed to have been originally developed by a small Chinese community which lived in Kolkata for a century. In its two-stage preparation, the first stage requires preparing a spiced corn flour batter, dipping cauliflower florets in it and deep frying them. In the second stage, the deep fried florets are sautéed with chopped onion, capsicum, garlic, etc. in soy and chili sauce.
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