A stalwart of Pakistani Chinese cooking, chicken Manchurian is immensely popular at Chinese restaurants across South Asia. nyti.ms/3JBiqTp
Just because your writer @zainabshah is a Pakistani, it doesn't mean that you get to appropriate a dish, that (alongwith with its multiple vegetarian variations using cottage cheese & cauliflower) was invented across the border in India. Please use some basic fact-checking. And Ms Shah, kyun inn masoom goron ko aise buddhu banati ho?
@nytimes 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.
@nytimes The money Pakistaan pumps in NYT every year, I wish Pakistan used that money to serve their people with better food and lifestyle.
@nytimes This is the real cultural appropriation. Serve anything to unaware Americans as your own. x.com/rupakchatto/st…
@nytimes This is the real cultural appropriation. Serve anything to unaware Americans as your own. x.com/rupakchatto/st…
@nytimes Love me some Pakistani Chinese! I think Chef Lin Chaudry invented this Manchurian, shop on Tariq road near Zahid Nihari
@nytimes Is Kande Pohe Pakistani? #justasking 🤣🤣
@nytimes And people call us a troll website 😂😂😂