Season Of Love That Blossoms Beyond The Boundaries
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.
Tangra, a region in East Kolkata, is known as the only Chinatown of vast India, historically housing tanneries run by Hakka Chinese immigrants. The cuisine from Tangra is a distinct variety of traditional Hakka Chinese food adapted to the Bengali palate, maintaining the essence of the original ingredients while introducing regional spices and flavors. This culinary style quickly spread throughout India, evolving into a rich tapestry of flavors ranging from sweet and sour to the intensely spicy Szechwan (Sichuan-inspired).
In the early 90s, Tibetan migration further enriched this cuisine when a Tibetan family in Elgin Road turned their home into a momo eatery. Tangra Chinese Restaurant's Tibetan Momos earned the ‘Best Dish of the Year’ award at a food festival organized by the Singapore Tourism Board and Restaurants Association Singapore in 2009. Parsley Fish and Chicken Szechwan Pickled Chilli also received nominations for best dishes. Indian-Chinese, or Indo-Chinese, has become a beloved street and fast food in India, though its origins in Tangra have often been overlooked.
In 2006, Tangra Chinese established itself in Singapore under the brand name Fifth Season, a season of love that blossoms beyond the boundaries, pioneering dedicated Hakka-style Indian-Chinese cuisine in the region.
Fifth Season is a celebration of love and culinary fusion, inviting you to experience the fifth taste at our Tangra Chinese Restaurant, located at 28 Race Course Road.
Kolkata, a city renowned for its rich tapestry of culinary influences, presents a unique fusion shaped by Mughal, Dutch, Portuguese, French, Chinese and British legacies. As the capital during the British rule in India, Kolkata became a melting pot where local ingredients were harmoniously combined with French and Western cooking techniques. This confluence resulted in a distinctive culinary style characterized by creamy sauces, restrained use of spices and innovative techniques such as baking, grilling, frying, poaching, steaming, and roasting.Kolkata’s cuisine is a dynamic blend of its historical influences and local traditions, offering a rich and varied culinary experience.
At Kolkata Beckons, we honor this rich heritage by incorporating modern cooking technologies. Our use of air frying, sous vide, and steaming replaces traditional deep frying and microwave heating, ensuring a healthier yet flavorful dining experience. We pride ourselves on home-blended spices and herbs that infuse each dish with a unique and authentic flavor profile.
Our mantra, “less is more,” reflects our approach to cooking, emphasizing quality and simplicity. From Moghul biryani and kabab rolls to tandoori platters, British fish fry, mutton chops, and delicate prawn in green coconut, our menu offers an eclectic mix of Bengali, Mughal, and European influences.
Experience the essence of Kolkata at Kolkata Beckons, located at 52 Race Course Road. Here, we bring together the diverse flavors of Bengali and Mughal cuisine with a touch of European sophistication, inviting you to feast your soul on a remarkable culinary journey.