Season of Love That Blossoms Beyond the Boundaries
Season of Love That Blossoms Beyond the Boundaries
The “Fifth Season” represents a unique, timeless period of love and cultural convergence, transcending the conventional seasons. It symbolizes the blending of diverse influences to create something truly extraordinary, much like the rich and varied culinary traditions of Bengal.
Tangra in East Kolkata, India’s only Chinatown, birthed Indo-Chinese cuisine—Hakka Chinese adapted with Bengali flavors. Tibetan migration added momos, enriching the fusion. Tangra Chinese Restaurant’s momos won Singapore’s Best Dish award in 2009, spotlighting this often-overlooked culinary legacy now beloved across India and beyond.
Kolkata’s cuisine blends Mughal, European, and Chinese influences with local traditions. At Kolkata Beckons, we honor this legacy using modern techniques like air frying and sous vide, paired with home-blended spices. The result: authentic flavors with healthier methods, rooted in history and reimagined for today’s palate.
Welcome to DIPU — where authentic Indian flavors meet modern flair. From rich curries to smoky kababs and crisp Tikka Bao, every dish is crafted with passion, fresh ingredients, and heart. More than a restaurant, DIPU is a vibrant celebration of food, culture, and community. Bold. Boundless. Indian.
Deepali Ray - A Chartered Accountant and Cost Accountant with a Master’s Degree in Commerce from the University of Calcutta, found her path in an unexpected industry. Moving to Singapore in 1998, she initially worked in an IT company with over 400 employees. However, her culinary journey began with her exploration of Singapore’s diverse food landscape.
It was during this exploration that Deepali realized the absence of Indian-Chinese cuisine - a fusion that perfectly blends two powerful culinary traditions, offering something for every palate, from vegan to non-vegetarian. Driven by this revelation and her passion for food, she set out to introduce this unique cuisine to Singapore. read more
Stories about our enigmatic cuisine recipes from the fifth season kitchen
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