Having eaten Indian food for three days in a row, I have a growing respect for this cuisine. Saravana Bhavan's growing chain of vegetarian restaurants all over the world is a testament to its passion for bringing Indian cuisine to everyone.
While its menu swags an exhaustive list of Dosa (Thosai) and Rice dishes, it was the Chinese Wok that got our attention. The Chinese Indian cuisine is said to have developed by a small community of Chinese in Kolkata for over a century.
Curious as to what the Gobi Manchurian (RM11.5) is, this dish typically consists of battered and deep-fried cauliflower fried to a familiar kung-po chicken texture, doused in a thicken soy-onion-based sauce. I chose to have this wrapped in Roti (RM5), a thicker rendition of the Chapati. The combination was an unassuming match made in Heaven and truly represented the melting pot of cultures in South East Asia.