Gobi manchurian is a traditional Indo-Chinese dish consisting of fried cauliflower (gobi) that’s tossed in a sweet and spicy sauce (manchurian). There are two versions of the dish – dry and in gravy. The dry version is often served as an appetizer or a bar snack with ketchup on the side as a dipping sauce, while the gravy version features a thick sauce made with cornstarch and it’s usually served as a main dish with rice on the side, either fried or steamed.
The cauliflower florets are coated in batter and deep-fried until crisp. The batter often consists of water, flour, corn flour, red chili powder, and seasonings, while the sauce is made with a combination of garlic, ginger, onions, scallions, soy sauce, vinegar, oil, sugar, and chili peppers.
Aloo chop is a traditional snack originating from Bengal. It’s usually made with a combination of potatoes, oil, gram flour, baking soda, onions, ginger-garlic paste, chili peppers, turmeric, red chili powder, coriander, cumin, and salt. The potatoes are cooked, mashed, and mixed with stir-fried spices, vegetables, and herbs.
The combination is shaped into balls or patties, and it’s then fried in oil until golden and lightly crisp. Once done, aloo chop is typically served with a variety of chutneys, dips, and sauces. In West Bengal, there are a few types of aloo chop such as aloo bomb, Kolkata-style aloo chop, and panskurar chop.
Mughlai paratha is a traditional dish originating from Bengal and dating back to the Mughal Empire. Traditionally, this street food staple consists of a deep-fried paratha stuffed with minced chicken or mutton, but there are a few versions of the dish, so it can be prepared without meat as well.
The stuffing typically contains onions, chili peppers, ginger, garlic, eggs, carrots, garam masala powder, coriander, turmeric, cumin, and amchur (dried mango powder). Once assembled, this stuffed paratha is roasted on a hot tawa or fried in oil. The dish is usually served as a snack with raita or curries.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.