![]() Why should they be ashamed of their history?” a Twitter user wrote sarcastically. “Historically the was first published in Lahore in the Mughal era. NYT article ignores the contribution of a whole community of Hakka Chinese in India who have popularized the dish. Nelson Wang ,son of Chinese immigrant ,born in Kolkata is the father of chicken Manchurian /DSROzh7n5F Pakistanis and Indians fighting in the replies meanwhile Chinese watching them like: /1EVzt2UTB9 I thought the cricket-and-chicken-manchurian connection was well known. ![]() Nelson Wang hails from Chinatown, Kolkata, by the way. Many other users pointed out that Chicken Manchurian was invented by Nelson Wang, a Chinese immigrant in Kolkata who later moved to Mumbai. “They can’t fact-check a chicken dish, and they’re trying to protect democracy,” he tweeted. ![]() “A stalwart of Pakistani Chinese cooking, chicken Manchurian is immensely popular at Chinese restaurants across South Asia,” she writes in NYT Cooking, describing the mouth-watering details of the taste and texture of the dish.īollywood actor Ranvir Shorey was among those who came to stake claim to the Indian-origins of Chicken Manchurian. Introducing the reader in the West to Chicken Manchurian, Pakistani-origin writer Zainab Shah has shared the recipe of the dish that was hugely popular at a restaurant in Lahore in the late 1990s. A recent article in the New York Times (NYT), terming Chicken Manchurian the “stalwart of Pakistani Chinese cooking”, has sent Indian Twitter into a meltdown, with many users schooling the publication on the origins of the dish. What is the one dish that is always the most popular choice when you visit a Chinese restaurant in India or order online from your favourite takeout place? A Manchurian, be it its vegetarian version or the non-vegetarian form, is likely to be the answer.
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