I am so proud and a little surprised to reveal that “Manchurian” is not a global dish/flavor and is rather a version of “Indian Chinese” food, believed to have originated from the Chinese in Kolkata (now known as Calcutta)!
It is said to have been invented by a certain Mr. Wang back in 1975 and he described his invention process of starting with the basic ingredients of an Indian dish, namely chopped garlic, ginger and green chilies, but next instead of adding “garam masala”, he put in soy sauce, cornstarch and chicken. Of course there are popular vegetarian variants like “gobi manchurian” and “paneer manchurian” , made using cauliflower and cottage cheese respectively (source Wikipedia).
So when I saw this flavor on the rack, undoubtedly I was curious to try them. Also priced at Rupees 12/- only.
Cooking instructions as on the packet –
- Boil 250ml (1.5 cups) of water.
- Add noodles and seasoning mix to the boiling water and cook for 2-3 min., stirring occasionally. Serve hot.
The seasoning sachet.
Broken noddle block and the seasoning.
The seasoning has the aroma of spicy Indian masala. Interesting!
I used about 200ml of water to cook these noodles and they were ready in about two and a half minutes. Noodles have a good texture and an even coating of the sauce throughout. They did turn out to be spicier than I had expected, but i wasn’t too sure what to expect in the first place!
“Manchurian” flavor is on point and the little bits of veggies in the seasoning give it a good crunch. Definitely worth a try, although “Manchurian” could be an acquired flavor when it comes to instant noodles.
Ching’s is an Indian company producing Chinese cuisine inspired ingredients, condiments and ready to eat meals including their range of instant noodle and its easily available in shops across the country. One can even order them online from various e-commerce websites.
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