Deepali Ray, a Chartered Accountant and Cost Accountant with a Master’s in Commerce from the University of Calcutta, never imagined her future would lie beyond balance sheets and audits. After relocating to Singapore in 1998, she worked in a leading IT firm with over 400 employees. But it was her passion for food—and a keen observation of the multicultural food scene in Singapore—that changed her course.

While exploring Singapore’s culinary landscape, Deepali noticed a surprising gap: the absence of authentic Indian-Chinese cuisine—a bold, flavorful fusion that had become integral to India’s street food culture. Determined to introduce this beloved cuisine to Singapore, she founded Tangra Chinese in 2006 under the Fifth Season brand—marking the beginning of a culinary movement that blends tradition, nostalgia, and innovation. read more