The last thing you expect in a business magazine is a non-descript writeup that traces the origin of Gobi Manchurian without any trace of any business angle.
The author is surprised that the dish has made inroads in all classes of hotels in chennai & blore.
Worst part is you have a box writeup on how to make Gobi Manchurian!!!
Well.. The article :
it emerged as a culinary firmament sometime in the late 1980s or early 1990's, in Bangalore:
It is wholly original dish. not North Indian not South Indian and definitely not Chinese:
Pubs started offering Gobi Manchurian as a starter for their vegetarian patronsSo much for a business magazine!!!