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.....
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