10 Yummy Manchurian Varieties You Must Try

By Shreya Goswami

Manchurian is an Indo-Chinese dish created first by Nelson Wang, a Chinese-origin Indian chef, in 1975. Since then, Manchurian has seen many creative innovations, making it one of the most popular Chindian dishes we love. Here are some innovative Manchurian types you must have at least once.

Chicken Manchurian

Invented in 1975, this one is an iconic chicken dish that all Indian non-vegetarians love.

Veg Manchurian

Probably the first vegetarian Manchurian innovation, this one is made with a medley of chopped veggies.

Paneer Manchurian

Whether made with paneer cubes or paneer koftas and veggies, this one is a vegetarian’s delight.

Gobhi Manchurian

If cauliflower pakodas taste so good by themselves, imagine how good they taste in Manchurian form.

Mushroom Manchurian

Protein-packed and delicious, Mushroom Manchurian has a unique flavour thanks to the key ingredient.

Soya Manchurian

The Manchurian innovation for the health conscious and vegans, this one is packed with protein.

Baby Corn Manchurian

Baby corn gets to play a central role in this vegetarian favourite Manchurian innovation.

Lauki Manchurian

A Chindian cross between Lauki Kofta and Manchurian, this one transforms the humble bottle gourd.

Tofu Manchurian

Another favourite among vegans and health-conscious foodies, this one is a new Manchurian innovation.

Idli Manchurian

When leftover idlis met leftover Manchurian gravy, this quick-and-easy vegetarian snack was born.