The extremely popular Indo-Chinese food "Manchurian" — enjoyed in street food corners and upscale restaurants equally — is said to have originated from the Cricket Club of India (CCI), Mumbai, during the mid-1970s.
Chef Nelson Wang’s Journey
It was in the kitchen of CCI that chef Nelson Wang, a Chinese-Indian immigrant from Kolkata, experimented with making a novel dish when required to make something different for a customer.
Wang, who migrated to Mumbai with his dreams and only 27 rupees in his pocket, was not afraid of challenges.
In place of the old soya-dominant Chinese dishes, Wang started with the Indian method of sautéing garlic, ginger, and green chilli, added soy sauce and cornflour, and threw in chicken.
The Rise of Indo-Chinese Food Culture
And thus was invented the first Chicken Manchurian — hot, sour, and specially adapted to suit Indian palates.
The recipe caught on instantly at the Cricket Club, soon gaining popularity throughout Mumbai, later all over India, and eventually abroad.
China Garden: Wang’s Legacy
Now, whether it is chicken, cauliflower (Gobi Manchurian), or paneer, this Chinese-Indo innovation has become de rigueur at Indian tables — all thanks to an experimental chef in the kitchens of CCI. Wang diversified from his CCI employment in 1983 to open his own restaurant, China Garden.
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