For most of the Indians who love Chinese food, Chicken Manchurian, be it vegetarian or non-vegetarian, is likely to be one of the most popular choices when going out to eat at a Chinese restaurant. So, when The New York Times called the chicken manchurian "a stalwart of Pakistani Chinese cooking", Twitter users in India went into a meltdown. Many even schooled the publication on the origins of the dish.
The New York Times in a Twitter post had shared a picture of chicken manchurian with a detailed recipe of the dish in a link attached. Though, the article did not claim that the dish was invented in Pakistan, the author called the dish a "stalwart of Pakistani Chinese cooking" which is immensely popular at Chinese restaurants across South Asia.
The report also mentions that the dish comes from attempts at recreating the Chicken Manchurian served at Hsin Kuang in Lahore in the late 90s.
However, an article by the South China Morning Post claims Chicken Manchurian to have been created in Mumbai by a third-generation Chinese chef called Nelson Wang.
The post was bound to become viral and invite comments from the Indian lovers of Chicken Manchurian. Most of them contested the claim by NYT.
"south asians will fight over literally anything…. no way ppl are this passionate over chicken manchurian?," wrote on user on seeing the post.
"Hi, it was invented by an Indian Chinese chef called Nelson Wang, he was born in Calcutta. His restaurants are in Mumbai. This is an Indian Chinese recipe," wrote another user.
"This is the real cultural appropriation. Serve anything to unaware Americans as your own," wrote a third.
While a fourth wrote, "Proud to have this featured on NYT and getting a international recognition of our cuisine".