By Devi Poojari
February 23, 2024
As the birthplace of what we currently identify as ‘Indian’ Chinese food, the Tangra locality of Kolkata was the birthplace of some lip-smacking dishes. Sweet, sour and numbingly spicy flavours are some of the characteristics of the cuisine, which is sure to impress all Chinese food lovers.
Filled with tender prawns or chicken, wontons have been a heritage recipe of Tangra-style Chinese food for many generations.
One of the most popular offerings, what makes the Tangra chilli chicken different is the addition of green chillies to the mix.
This Indo-Chinese specialty that was developed during the Colonial rule in Kolkata, is a great example of the fusion of two different cultures.
A crunchy snack with a mellow pink border, these prawn or shrimp crackers are often served as a precursor to most family-style meals.
Long strands of noodles tossed with bell peppers, onions and a dash of spicy green chilli sauce, hakka noodles are also a popular street food offering around Kolkata.
Inspired by the Peking duck from China, Tangra cuisine’s duck roast is spiked with some chilli to make it more palatable for Indian tastebuds.