NYT Calls Chicken Manchurian 'Stalwart of Pakistani Chinese Cooking', Indians Have a Meltdown

A Chicken Manchurian recipe that appeared in the New York Times has sent Indian Twitter into a collective meltdown this fine day on Twitter. Because Indians on Twitter were unable to find enough globally popular things with kind-of uncertain origins to claim today, they have latched onto the NYT Chicken Manchurian article which called the dish a “stalwart of Pakistani Chinese cooking”. As per a South China Morning Post article, Chicken Manchurian is believed to have been created in Mumbai by a third-generation Chinese chef called Nelson Wang. https://t.co/EcH5OLYatb— mmmmm March 27, 2023 Pakistanis and Indians fighting in the replies meanwhile Chinese watching them like: https://t.co/7dW4JpKa3B pic.twitter.com/1EVzt2UTB9— K. March 27, 2023 other Indian dishes watching Indians throw tantrums over a dish that is hybrid of two Asian cuisines https://t.co/yKWE32b4SN pic.twitter.com/3gz7flClGE— whorecore March 27, 2023 Y'all have serious comprehension problems cuz nowhere did the writer say chicken Manchurian was invented in pak, just that a lahori restaurant started it in pak and now it's the 'stalwart' of pakistani chinese cooking which BTW is kinda diff from indo-chinese https://t.co/ZsiLxx83GQ— nawal March 27, 2023 New York times ne pic.twitter.com/9B9w2QlK83— Sadiaester March 27, 2023 At this point, the only acceptable answer seems to be the following: everyone in the replies is wrong.