Flavour through skill.
More ingredients do not always mean more flavour. Thoughtful balance and good technique let each dish speak for itself.
From the Founder's Desk
From Balance Sheets
to Bold Flavours
Over two decades, Deepali Ray transformed a personal spark into a culinary movement—born from the belief that food should bring people together across cultures, diets and boundaries.
A Chartered Accountant and Cost Accountant with a Master's degree in Commerce from the University of Calcutta, she brings financial discipline, strategic thinking and emotional purpose to Fifth Season.
Deepali Ray
Founder & Director · Fifth Season Group of Restaurants
Our story
A table without boundaries.
The idea began when Deepali noticed colleagues separating at lunchtime because of dietary restrictions. She imagined a secular, inclusive dining experience where people could come together at the same table.
Tangra, Kolkata’s Chinatown, offered the inspiration: a meeting of Chinese traditions, Bengali tastes and generations of migration. Fifth Season carries that spirit into Singapore’s multicultural food landscape.
The purpose behind the food
Discipline meets belonging.
A career in finance and business development gave Deepali the discipline to build a business. Her love of food gave it a purpose: creating moments of connection through familiar flavours and new discoveries.
The Fifth Season vision
Preserve the soul.
Modernise the process.
Bring Indian cuisine to a wider world by reviving treasured family recipes and using modern equipment, technology and disciplined preparation to serve them consistently. Keep the character of each dish; make the process simpler and more dependable.
Preparation with purpose.
Smarter preparation reduces repeated work, protects flavour and brings greater consistency to every service.
Depth without disguise.
Food does not need artificial colour to be memorable. Its appeal comes from ingredients, technique and depth of flavour.
Our journey
Three concepts. One belief.
Each with its own flavour, story and way of bringing people together.
2006
Tangra Chinese
Kolkata’s Indo-Chinese spirit, with Tibetan favourites and bold flavours made for sharing.
Discover Tangra Chinese ↗2019
Kolkata Beckons
Bengali and Mughlai traditions, treasured recipes and the warmth of a table that feels like home.
Discover Kolkata Beckons ↗2025
DIPU
Corporate lunches and gatherings in the heart of the city, where colleagues and friends connect.
Discover DIPU ↗A season of love that blossoms beyond boundaries.
Let’s connect ↗