Manchurian

Recipes: Different Types Of Chinese Accompaniment To Enjoy With Fried Rice

Quick Summary

Manchurian is one of the most loved Indo-Chinese cuisines, and it unarguably goes best with fried rice. This article looks at the different types of Manchurian recipes, from vegetarian classics like Gobi and Paneer to protein-rich chicken and soy versions. It also highlights how dry and gravy Manchurian styles go well with fried rice, noodles, and appetiser platters. Dive deeper to know more. 

Deep Dive

Although Manchurian comes under the “Chinese” section in many Indian restaurants, it is actually one of the most iconic Indo-Chinese dishes. It is believed to have been developed by the Chinese community settled in Kolkata, and it combines Chinese cooking techniques like stir-frying along with Indian taste preferences with bold spices, garlic, chilli and soy-based sauces. Over the years, there have been countless variations of this dish, with unique texture and flavour profiles. 

One of the most important facts about manchurian is its ability to work in both dry and gravy forms. The dry version is crispy and more of an appetiser, which works best as a snack or a starter. The gravy version, on the other hand, is saucier and pairs well with fried rice or hakka noodles. Read this article to understand the different types of Machurian recipes that have become favourites across restaurants and homes.