{"id":2182,"date":"2025-08-05T08:36:39","date_gmt":"2025-08-05T08:36:39","guid":{"rendered":"https:\/\/tezgyan.com\/index.php\/2025\/08\/05\/chicken-manchurian-isnt-chinese-its-indian-with-a-surprising-cricket-twist-food-news\/"},"modified":"2025-08-05T08:36:39","modified_gmt":"2025-08-05T08:36:39","slug":"chicken-manchurian-isnt-chinese-its-indian-with-a-surprising-cricket-twist-food-news","status":"publish","type":"post","link":"https:\/\/tezgyan.com\/index.php\/2025\/08\/05\/chicken-manchurian-isnt-chinese-its-indian-with-a-surprising-cricket-twist-food-news\/","title":{"rendered":"Chicken Manchurian Isn\u2019t Chinese \u2014 It\u2019s Indian, With A Surprising Cricket Twist | Food News"},"content":{"rendered":"


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Last Updated:<\/span>

Chicken Manchurian didn\u2019t come from China, it was born in a Mumbai cricket club kitchen by an Indian chef. A spicy Indo-Chinese fusion, now loved around the world<\/h2>\n
\"Nelson<\/p>\n

Nelson Wang later founded China Garden in Mumbai, pioneering a fusion cuisine that blended Chinese ingredients with Indian cooking, popularising dishes like Gobi and Paneer Manchurian. (AI Generated\/News18 Hindi)<\/p>\n<\/figure>\n

You might think the dish called Chicken Manchurian<\/em> came from China, as the name seems obvious. But the truth is far more surprising, and it all begins in India, with a cricket club.<\/p>\n

Born In Mumbai, Not Manchuria<\/h2>\n

Despite its exotic name,\u00a0Manchurian<\/em> didn\u2019t originate in China or even in the Manchurian region in Northeast Asia. It was created in 1975 in Mumbai by Nelson Wang, a Chinese-Indian chef born in Kolkata, West Bengal.<\/p>\n

He had relocated to Mumbai and was working at the Cricket Club of India when a demand for something novel led to its creation. This is where Indo\u2011Chinese cuisine truly began.<\/p>\n

The Man Behind The Manchurian<\/h2>\n

Faced with an eager crowd, Nelson Wang combined Indian kitchen staples, garlic, ginger and green chillies, with Chinese sauces like soy sauce and cornflour coating. He deep\u2011fried small pieces of boneless chicken in this spicy mix, creating an umami-rich dish that paired well with Indian taste preferences. The result? A brand-new fusion dish, Chicken Manchurian<\/em>, that felt both familiar and exotic.<\/p>\n

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Nelson Wang (seated) has become a celebrated figure in the Indian culinary scene.<\/figcaption><\/div>\n<\/div>\n

Kolkata\u2019s Chinatown And Early Chinese In India<\/h2>\n

Nelson Wang\u2019s family roots lay in Kolkata\u2019s Chinatown, once home to over 20,000 Chinese-Indians. Their ancestors arrived in the late 1700s with a sailor named Achi from Guangdong province. He set up a sugarcane plantation near Calcutta, leading to the settlement of many Chinese workers in what became the Tangra neighbourhood.<\/p>\n

This vibrant Chinese-Indian community ran tanneries, dental clinics, and restaurants, until the 1962 India\u2013China war triggered anti-Chinese sentiment. Many left or were deported, and today only about 4,000 remain, yet the culinary legacy remains vibrant.<\/p>\n

China Garden And Spread Of Indo-Chinese Cuisine<\/h2>\n

Nelson Wang later founded the iconic China Garden in Mumbai, introducing a new culinary style that mixed Chinese ingredients with Indian cooking techniques. It played a pivotal role in popularising Indo-Chinese dishes like Gobi Manchurian<\/em> and Paneer Manchurian<\/em>.<\/p>\n

His son, Eddie Wang, later expanded the chain to cities including Goa, Delhi, Bangalore, Pune, Hyderabad, and Kathmandu, spreading this East-meets-West cuisine to a global audience.<\/p>\n

From Mumbai To The World \u2014 But Not China<\/h2>\n

Chicken Manchurian is now a staple in Indian restaurants worldwide, from the UK and Canada to Australia and the Middle East. Yet in China, it remains largely unheard of, its bold, spicy flavours contrasting with the more muted tastes favoured in traditional Chinese cuisine.<\/p>\n

Still, in the Chinese cities like Shanghai and Beijing, you\u2019ll find Manchurian \u2014 in Indian restaurants, of course.<\/p>\n

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