Gobi Manchurian, an Indo-Chinese dish of battered and fried cauliflower tossed in a sweet and sour chile sauce, is rising in popularity, particularly, among vegetarian and vegan consumers, for its hefty texture and full flavor. This satisfying dish, which evolved within the Chinese communities of India, also appeals to meat eaters, many of whom are increasingly receptive to meatless meals.
Also contributing to the popularity of this item is the growing appreciation of Indian food among mainstream American consumers, the fact that it can be served spicy or mild, and the popularity of cauliflower in general, which continues to rise.
Market research firm Datassential reports that 16% of the population knows about Gobi Manchurian but only 6% have tried it with awareness highest among vegan and vegetarian consumers.
Click through the gallery to learn more about this Flavor of the Week and see how one restaurant is using Gobi Manchurian on its menu.
