In DC on sunday I had what was referred to by Tyler Cowen as "candied cauliflower" when eating at Minerva, a popular indian restaurant. It was battered cauliflower florets in a heavily chile-spiked sweet and sour sauce. Didnt care for it much, though a strong cauliflower taste sort of cut through the sweetness.
One of the staples of the Indian Chinese cuisine is supposed to be gobi manchurian - I think even Devi in NYC makes it. How does this dish differ from what I had at Minerva? I had thought that the manchurian sauce was more soy-chile-ginger than sweet.