Veg Manchurian
A classic crowd-pleaser
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
What is in the Manchurian balls?
They are made of finely chopped cabbage, carrots, french beans, ginger, and garlic, bound with a little flour.
Is this dish available with gravy?
Yes, you can order it dry as an appetizer or with a thick gravy for a main course.
Is Veg Manchurian very spicy?
It is generally medium-spiced, focusing more on the savory garlic and soy notes rather than deep chili heat.
Does it contain egg as a binder?
No, our vegetable dumplings are completely eggless and 100% vegetarian.
Can I freeze leftovers?
While you can, the vegetable balls will lose their texture and become mushy when reheated.
About Veg Manchurian
Veg Manchurian has a name that suggests China, but its real story is Indian. It was invented in 1975 by chef Nelson Wang at the Cricket Club of India in Bombay, when he improvised a dish by taking Chinese technique and adapting it to local taste. There is no such thing in China; Manchurian is purely Indo-Chinese, the hybrid cuisine built by the Hakka Chinese community in India, and it has since become one of the most popular dishes in the whole category. At BHARAT in Huai Khwang we mince cabbage, carrot, and cauliflower fine, bind them with cornflour, and fry them as balls. The dumplings are completely eggless and fully vegetarian. They then go briefly into a wok sauce of soy, green chilli, ginger, garlic, and vinegar. Our soy and chilli sauces are made in-house, the kitchen is halal-friendly with no pork, and the chef from Uttarakhand can adjust the spice. The defining difference from the chilli dishes on our menu is the form and the sauce: instead of cubes or strips tossed in a clinging soy-chilli glaze, you get soft fried vegetable balls in a darker, thicker, garlic-forward Manchurian gravy. The heat is medium, with the savoury soy and garlic notes leading rather than raw chilli. You can have it two ways. Dry, the balls are coated in just enough reduced sauce to eat as a starter with your fingers or a fork. Wet, the gravy version becomes a proper main course, ideal spooned over Hakka noodles or fried rice. Tell the server which one you want when ordering.
Eat in at our 30-40 seat dining room in Huai Khwang (try the Dastarkhan floor seating), or get it delivered. Visit BHARAT →
See also: the Chinese menu · Indian vegetarian food in Bangkok · our fresh paneer dishes · halal-friendly kitchen.