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.
Invented in 1975, this one is an iconic chicken dish that all Indian non-vegetarians love.
Probably the first vegetarian Manchurian innovation, this one is made with a medley of chopped veggies.
Whether made with paneer cubes or paneer koftas and veggies, this one is a vegetarian’s delight.
If cauliflower pakodas taste so good by themselves, imagine how good they taste in Manchurian form.
Protein-packed and delicious, Mushroom Manchurian has a unique flavour thanks to the key ingredient.
The Manchurian innovation for the health conscious and vegans, this one is packed with protein.
Baby corn gets to play a central role in this vegetarian favourite Manchurian innovation.
A Chindian cross between Lauki Kofta and Manchurian, this one transforms the humble bottle gourd.
Another favourite among vegans and health-conscious foodies, this one is a new Manchurian innovation.
When leftover idlis met leftover Manchurian gravy, this quick-and-easy vegetarian snack was born.