Fifth Season - Tangra Chinese
Tangra Chinese from Kolkata - A true fusion of India, China and
Tibet.
Indian Chinese cuisine was born in Tangra, located on the east of Kolkata, the only China Town in India. The
Chinese of Kolkata were best known for mainly leather shoe manufacturers, beauty parlour owners and dentists.
Thousands of Hakka Chinese focussed their business mainly in leather tanneries at Tangra.
Hardworking and ambitious, they would not spare any field, so, why food? Influenced by local culture and taste,
they opened restaurants for Bengalis by spicing the bland sauces with hot fresh green chillies. As Bengalis love to
eat and explore anything new, they found a new and addictive taste with a perfect balance of hot, sweet and
sourness in the dishes.
With this identity the Indian Chinese food spread to almost all street corners in Kolkata. Within a short span of
time it spread to the whole of India with its regional influence of food habits.
The green chillies in Kolkata’s chilli chicken might have got replaced by dry red chilli in Delhi’s chilli chicken,
but the Indian Chinese food fever did not spare any Indian from great grandson to great grandfather. You may find
Indians not knowing about many regionally popular Indian dishes but you cannot find an Indian not knowing about
Hakka Chowmein, Chilli Chicken and
Gobi Manchurian.
Indian Chinese food transformed into a complete cuisine when thousands of Tibetans migrated to India and added
delicacies like thukpa (spicy noodle soup) and momos
(special dumpling) which is also the winner of the title ‘Best dish of the year
2009’ by Fifth Season at the Singapore Food Festival 2009.
This unique fusion of flavours of India, China and Tibet is brought to you in Singapore by Fifth Season, located
within 1 minute of Little India MRT. Unlike the four seasons, which come and go, Fifth Season remains open
throughout the year with the same love and passion to serve the best of Indian Chinese cuisine.
Just order and explore, your quest for best food ends here.....
|