{"schema":"https://ver.cy/schemas/card/1.0.0","id":"vr.tr.gobi-manchurian","code":"thing-q5575473","url":"https://ver.cy/models/thing/q5575473/","name":"gobi manchurian","alternateNames":[],"kind":"thing","status":"published","version":"0.1.0-research.1","language":"en","classifiers":{"family":"Thing Registry","category":"Physical world and living systems","entryKind":"thing","plane":"PHY","domain":["PHY.MAT"],"industry":[],"navPath":"","tags":[],"facets":{}},"whatItIs":"Gobi manchurian is an Indo-Chinese dish of battered and fried cauliflower florets coated in, or served with, a savoury, tangy and often spicy sauce typically containing garlic, soy sauce and chilli.","purpose":"Enable an agent to recognise gobi manchurian, record its preparation and serving state, and judge whether it matches the intended dish and diner requirements.","scope":{"in":["Cauliflower pieces as the defining main component","Coating and cooking treatment of the cauliflower","Manchurian-style sauce composition and integration","Dry, semi-dry and gravy serving forms","Finished texture, flavour balance and portion composition","Ingredient declarations and preparation-to-service history"],"out":["Cauliflower cultivation, taxonomy and raw-produce supply chains","Other Manchurian dishes whose main component is chicken, paneer or mixed-vegetable balls","Manufacture of individual sauces, starches and cooking oils","Cooking equipment design and restaurant operations","Accompanying rice or noodles as independently prepared dishes","Clinical dietary advice and jurisdiction-specific food safety rules"],"boundaries":[]},"distinguishingFeatures":["The main solid component is cauliflower pieces or florets; mixed-vegetable balls indicate a neighbouring vegetable Manchurian dish.","The cauliflower has a coating and cooking treatment intended to support a sauced exterior; plain cauliflower in gravy does not establish this identity.","The preparation combines cauliflower with a Manchurian-style savoury, tangy sauce, commonly involving soy sauce, garlic and chilli; the exact formula requires a recipe record.","Dry versions carry a clinging sauce, while gravy versions include a substantial free sauce phase; sauce quantity alone does not distinguish a different dish.","Labels such as chilli gobi and gobi 65 require comparison of sauce, seasoning and preparation, because appearance or a menu name alone may not establish the boundary."],"structure":{"bundles":[{"id":"dish-identity-and-boundaries","name":"Dish identity and boundaries","description":"Establishes what makes the preparation gobi manchurian and where related cauliflower dishes diverge.","layers":[{"id":"cauliflower-anchor","name":"Cauliflower anchor","description":"Records the main component and whether its physical form preserves the expected identity.","findings":[{"id":"main-component-and-form","name":"Main component and form","description":"The model distinguishes cauliflower pieces from mixed-vegetable balls and substituted main ingredients.","questions":[{"text":"Are the principal pieces cauliflower florets, cut cauliflower, mixed-vegetable balls or another ingredient?","id":"main-component-and-form-q01","kind":"definition"},{"text":"At what substitution or restructuring does the recipe author identify the preparation as a different Manchurian dish?","id":"main-component-and-form-q02","kind":"boundary"}]}]},{"id":"named-preparation-boundary","name":"Named preparation boundary","description":"Connects the dish label to recipe evidence and neighbouring preparations.","findings":[{"id":"manchurian-identification","name":"Manchurian identification","description":"Sauce composition, cooking sequence and recipe attribution support identification where neighbouring dish names overlap.","questions":[{"text":"Which recipe, cook or menu supplies the gobi manchurian identification for this preparation?","id":"manchurian-identification-q01","kind":"provenance"},{"text":"Which ingredients or preparation steps distinguish this version from chilli gobi or gobi 65 in the same culinary context?","id":"manchurian-identification-q02","kind":"boundary"}]}]}]},{"id":"cauliflower-and-coating","name":"Cauliflower and coating","description":"Captures the preparation of the florets and the cooked coating before sauce is added.","layers":[{"id":"floret-preparation","name":"Floret preparation","description":"Records piece geometry and any treatment before coating.","findings":[{"id":"piece-size-and-pretreatment","name":"Piece size and pretreatment","description":"Piece size, blanching where used and surface moisture provide context for cooking consistency and coating adhesion.","questions":[{"text":"What is the representative floret size, and how much does size vary within the batch?","id":"piece-size-and-pretreatment-q01","kind":"measurement"},{"text":"Was the cauliflower blanched or otherwise pretreated, and how was its surface condition assessed before coating?","id":"piece-size-and-pretreatment-q02","kind":"provenance"}]}]},{"id":"coating-and-cooking","name":"Coating and cooking","description":"Relates coating formulation and cooking treatment to the unsauced result.","findings":[{"id":"crust-and-interior-target","name":"Crust and interior target","description":"The preparation record separates the intended crust condition from the intended cauliflower firmness.","questions":[{"text":"Which flours, starches, liquids and binders form the coating, and in what proportions?","id":"crust-and-interior-target-q01","kind":"definition"},{"text":"What cooking method and observed crust and interior conditions determine readiness for saucing?","id":"crust-and-interior-target-q02","kind":"action"}]}]}]},{"id":"sauce-and-serving-form","name":"Sauce and serving form","description":"Models the sauce formulation, its distribution and the intended dry or gravy presentation.","layers":[{"id":"sauce-profile","name":"Sauce profile","description":"Records the actual seasoning system without imposing one universal formula.","findings":[{"id":"seasoning-and-consistency","name":"Seasoning and consistency","description":"Sauce identity is described through ingredients, sensory balance and thickening treatment.","questions":[{"text":"Which soy sauce, chilli preparation, acid, sweetener, aromatics and optional tomato ingredients are actually used?","id":"seasoning-and-consistency-q01","kind":"definition"},{"text":"How are sauce consistency and salt, sweet, sour and chilli intensities assessed for this recipe?","id":"seasoning-and-consistency-q02","kind":"measurement"}]}]},{"id":"sauce-integration","name":"Sauce integration","description":"Distinguishes clinging sauce from free gravy and records when the cauliflower enters it.","findings":[{"id":"dry-to-gravy-expression","name":"Dry-to-gravy expression","description":"Serving form is a recipe-specific target supported by sauce quantity and distribution.","questions":[{"text":"Is the intended result dry, semi-dry or gravy, and how much free sauce should remain around the florets?","id":"dry-to-gravy-expression-q01","kind":"definition"},{"text":"How much sauce is added per mass of cooked cauliflower, and when should tossing occur relative to service?","id":"dry-to-gravy-expression-q02","kind":"action"}]}]}]},{"id":"service-condition-and-suitability","name":"Service condition and suitability","description":"Connects the finished dish's texture, ingredient evidence and handling history to serving decisions.","layers":[{"id":"assembled-dish-condition","name":"Assembled dish condition","description":"Tracks the effects of saucing, holding and reheating on the cauliflower and coating.","findings":[{"id":"texture-at-service","name":"Texture at service","description":"Texture observations are interpreted against the intended serving form and elapsed time after saucing.","questions":[{"text":"How long after saucing is the dish assessed, and what are the observed coating adhesion, crispness and cauliflower firmness?","id":"texture-at-service-q01","kind":"measurement"},{"text":"Which observed texture changes make this batch unsuitable for its declared dry or gravy service target?","id":"texture-at-service-q02","kind":"action"}]}]},{"id":"ingredient-and-handling-evidence","name":"Ingredient and handling evidence","description":"Links suitability judgments to compound ingredients and the history of the prepared batch.","findings":[{"id":"diner-and-batch-assessment","name":"Diner and batch assessment","description":"Dietary declarations and handling decisions require evidence beyond the cauliflower base and dish name.","questions":[{"text":"What do the coating, bottled sauce and preparation records establish about soy, wheat, animal-derived ingredients and relevant cross-contact?","id":"diner-and-batch-assessment-q01","kind":"provenance"},{"text":"What cooking, holding, cooling and reheating evidence is available for assessing this cauliflower-and-sauce batch under applicable guidance?","id":"diner-and-batch-assessment-q02","kind":"action"}]}]}]},{"id":"evidence-and-external-alignment","name":"Evidence and external alignment","description":"What the world already says about this thing, gathered so the model can be checked against it.","layers":[{"id":"reported-evidence","name":"Reported evidence","description":"Findings from the breadth pass, kept separate from the structural claims.","findings":[{"id":"evidence-confidence-notes","name":"Check these first","description":"Recalled without web access and unsourced; every item is a lead to verify.","questions":[{"text":"Which of these check these first hold for the sense of gobi manchurian this model covers, and on what evidence?","id":"evidence-confidence-notes-q01","kind":"provenance"}]},{"id":"evidence-kinds","name":"Kinds and varieties","description":"Recalled without web access and unsourced; every item is a lead to verify.","questions":[{"text":"Which of these kinds and varieties hold for the sense of gobi manchurian this model covers, and on what evidence?","id":"evidence-kinds-q01","kind":"provenance"}]},{"id":"evidence-real-world-use","name":"Real-world use","description":"Recalled without web access and unsourced; every item is a lead to verify.","questions":[{"text":"Which of these real-world use hold for the sense of gobi manchurian this model covers, and on what evidence?","id":"evidence-real-world-use-q01","kind":"provenance"}]},{"id":"evidence-failure-modes-and-hazards","name":"Failure modes and hazards","description":"Recalled without web access and unsourced; every item is a lead to verify.","questions":[{"text":"Which of these failure modes and hazards hold for the sense of gobi manchurian this model covers, and on what evidence?","id":"evidence-failure-modes-and-hazards-q01","kind":"provenance"}]},{"id":"evidence-regional-variation","name":"Regional variation","description":"Recalled without web access and unsourced; every item is a lead to verify.","questions":[{"text":"Which of these regional variation hold for the sense of gobi manchurian this model covers, and on what evidence?","id":"evidence-regional-variation-q01","kind":"provenance"}]},{"id":"evidence-neighbours","name":"Neighbouring kinds and how to tell them apart","description":"Recalled without web access and unsourced; every item is a lead to verify.","questions":[{"text":"Which of these neighbouring kinds and how to tell them apart hold for the sense of gobi manchurian this model covers, and on what evidence?","id":"evidence-neighbours-q01","kind":"provenance"}]}]}]}]},"agentConduct":{"may":["Describe gobi manchurian and its origins in Indian Chinese cooking.","List ingredients such as soy, gluten and colourings on request.","Share recipes with clear guidance on safe frying."],"mustNot":["Omit soy, gluten or other allergens when describing the dish for sale.","Recommend synthetic food colours beyond what food law permits.","Mock the dish as inauthentic or demean the community that created it."],"requiresHuman":["Changing food served to diners with allergies."]},"ethics":{"considerations":["The dish is a creation of the Chinese Indian community and a shared part of Indian food culture.","Excess artificial colouring in street food has raised safety concerns."],"affectedParties":["Diners","People with soy or gluten allergies","Street vendors"]},"owners":{"steward":"The cook or restaurant that prepares it.","roles":[],"masterSystems":[]},"relations":[{"target":"Q746549","type":"parent","note":"registry parent class"}],"interaction":{"identity":{"applicability":"required","items":["Vercy registry: vr.tr.gobi-manchurian","Wikidata: Q5575473 (https://www.wikidata.org/wiki/Q5575473)"]},"properties":{"applicability":"required","items":["Main component identity: Cauliflower florets, cauliflower pieces, substituted component or unknown","Cauliflower piece size: Representative maximum dimension in mm, with sampling method","Coating formulation: Linked ingredient list with quantities or proportions","Cauliflower cooking method: Deep-fried, shallow-fried, baked, air-fried, other or unknown","Sauce formulation: Linked recipe and compound-ingredient declarations","Serving form: Dry, semi-dry, gravy, locally defined variant or unspecified","Sauce-to-cauliflower ratio: g of added sauce per 100 g of cooked coated cauliflower","Coating and interior texture: Separate observations for crust crispness, coating adhesion and cauliflower firmness","Flavour balance: Recorded intensity of saltiness, sweetness, acidity, chilli heat and garlic character using a declared sensory scale","Time since saucing: Minutes since cooked cauliflower was combined with sauce","Ingredient suitability evidence: Ingredient declarations, supplier labels and preparation cross-contact information","Batch handling record: Linked cooking, holding, cooling, storage and reheating events with timestamps and temperatures where measured"]},"recognition":{"applicability":"required","items":["Fried cauliflower florets coated in a glossy red-brown sauce.","Served dry with spring onions or in a thick gravy."]},"capabilities":{"applicability":"required","items":["Identify a preparation as a candidate gobi manchurian and flag substitutions that challenge the identity.","Compare dry and gravy versions using sauce loading, coating condition and intended service.","Adjust piece size, coating, sauce quantity or saucing time against a declared texture target.","Check diner requirements against actual ingredients and preparation evidence.","Record deterioration in coating texture between preparation and service.","Refer a batch for holding, reheating or disposal assessment using its handling record and applicable food safety guidance."]},"hazards":{"applicability":"required","items":["Contains soy and gluten.","Overuse of colourings in some kitchens can breach food rules."]},"interfaces":{"applicability":"required","items":["The General Principles of Food Hygiene issued by the Codex Alimentarius Commission provide hygiene guidance applicable to preparing and serving this dish.","The Food Safety and Standards Act, 2006, enacted by the Parliament of India, provides the food safety framework for businesses selling this dish in India."]},"context":{"applicability":"required","items":["Gobi manchurian is served in homes, restaurants and street food settings associated with Indo-Chinese cuisine.","Dry versions commonly serve as starters or snacks, while versions with more sauce accompany rice or noodles.","Ingredient and preparation records help assess dietary suitability because batter, sauces and cooking arrangements vary."]}},"sources":[{"title":"Wikidata item Q5575473: gobi manchurian","url":"https://www.wikidata.org/wiki/Q5575473","note":"identity and sense of the item"},{"title":"Wikipedia: Manchurian (dish)","url":"https://en.wikipedia.org/wiki/Manchurian_%28dish%29","note":"general description of the item"}],"openQuestions":["Which culinary sources establish the minimum defining preparation for gobi manchurian while accommodating regional and household variation?","How consistently do cooks distinguish gobi manchurian from chilli gobi, and which boundary markers remain useful across recipes?","Are dry, semi-dry and gravy forms defined consistently enough for shared criteria, or should their targets remain recipe-specific?","How are baked, air-fried and uncoated cauliflower variants named and accepted within documented uses of gobi manchurian?","What measured relationships between coating formulation, sauce loading and time after saucing can support practical texture targets?"],"resources":{"spec":"/models/things/publications/thing-q5575473/spec.json"},"provenance":{"origin":"thing registry research (pass 2)","builtFrom":["models/things/publications/thing-q5575473/spec.json"],"providers":["Codex"],"researchStatus":"unreviewed","generatedAt":"2026-09-12T10:01:56Z","builder":"tools/build_cards.py@1.0.0"},"completeness":{"sections":{"classifiers":"filled","whatItIs":"filled","purpose":"filled","distinguishingFeatures":"filled","structure":"filled","agentConduct":"filled","ethics":"filled","owners":"filled","relations":"filled","interaction.identity":"filled","interaction.properties":"filled","interaction.recognition":"filled","interaction.capabilities":"filled","interaction.hazards":"filled","interaction.interfaces":"filled","interaction.context":"filled","sources":"filled"},"notes":{"_gate":"Published through the thing publication gate 1.0 on 2026-10-07T10:10:31+00:00: completeness 1.00; sense: Wikidata description; 2 live sources; review by codex: pass"},"score":1.0}}