About Fifth Season
Deliciousness jumping into the mouth
TANGRA CHINESE – True fusion of India, China and Tibet
Tangrais a region in East Kolkata that traditionally housed many tanneries owned by people of Hakka Chinese origin, and is known to be the only China Town ofVast India. Food from Tangra is a distinct variety of traditional Hakka Chinese cuisine adapted to the Bengali palate where by the basic ingredients of cooking remains the same. It then rapidly spread to the rest of Indiaand an elaborate cuisine evolved with dishes with spice level from sweet and sour to numbing spicy Szechwan (Sichuan inspired). With Tibetans migration into the region, Indian- Chinese food received another boost, again its origina in Bengal, in the early years of 90’s, when a Tibetan family turned their home in Elgin road, into momo eating joint. Tibetan Momos were awarded ‘Best Dish of the year’ , in food festival organised jointly by Singapore Tourism Board and Restaurants in Singapore in the year 2009. Our chefs bagged 1st Runner up without being coached. Our parsley fish and Szechwan Pickled Chilli sauce were nominated best for the run but missed the title due to disqualification clause of one award in one year.
KOLKATA BECKONS– An eclectic concoction of Bengal’s heritage
Kolkata, a melting pot of cuisine influenced by Moghuls, Dutch, Portuguese, French and not to mention the British rule in India with Kolkata as its capital. The result was a unique blend of cuisines, where local ingredients were adapted to French and Western cooking techniques – characterised by creamy sauces, the restrained use of spices, and new techniques such as baking, grilling, frying, poaching, steaming and roasting.
