The rich tapestry of Indian cuisine is woven from centuries of tradition, culture, and diverse influences. Among the many regions that boast unique culinary experiences, Kolkata (formerly known as Calcutta) stands out as a city that blends the flavors of the East with the warmth of traditional Indian cooking. The Tangra Project, located in the heart of New Delhi, brings this forgotten culture and its delectable dishes to life through its masterful representation of Tangra Chinese and Bengali cuisines.

Tangra: A Culinary Gem in Kolkata

Tangra is a region in Kolkata known for its vibrant Chinese and Bengali fusion food, often referred to as Tangra Chinese. This unique blend of flavors emerged when Chinese immigrants settled in the area, bringing their culinary traditions and techniques to blend seamlessly with local Indian ingredients and spices. This harmonious fusion has become an iconic feature of Kolkata’s food culture, making it a sought-after cuisine across India.

Lavanya Mehrotra, a talented culinary professional, had the opportunity to explore these culinary traditions firsthand at The Tangra Project. Located in New Delhi, the restaurant is dedicated to reviving the flavors of Kolkata, offering a menu that balances heat, umami, and earthy spices that are emblematic of the region’s rich food culture.

Chef Vikramjit Roy, ranked 16 among Indian chefs and renowned as a celebrity chef, was the owner and executive chef of The Tangra Project. Lavanya Mehrotra had the valuable privilege to work alongside him, an experience that significantly strengthened her industry connections and contributed to her professional growth in the culinary field.

Learning the Roots of Indian Culinary Heritage

For any culinary professional, understanding the roots of a cuisine is essential to truly mastering it. Mehrotra’s journey as a Demi Chef de Partie (DCDP) at The Tangra Project was pivotal in her growth as a chef. By working closely with the pre-opening team, Mehrotra gained an in-depth understanding of the traditional cooking methods and flavors that define Kolkata’s food.

Some of the hallmark dishes she worked on include Daab Chingri (prawns cooked in tender coconut), Doi Mach (fish cooked with yogurt), Paturi (fish wrapped in banana leaves), and Kobiraji (a crispy, egg-coated fried cutlet). Each of these dishes represents Kolkata’s culinary traditions, using ingredients sourced locally from Kolkata and prepared with painstaking authenticity in New Delhi.

Mastering Traditional Cooking Techniques

At The Tangra Project, the preparation of dishes is guided by a commitment to authenticity. Mehrotra learned several key traditional cooking methods, including the use of banana leaves to wrap and steam dishes, fermenting spices for enhanced flavor, and pairing delicate ingredients like curd and fish without compromising the integrity of the dish.

These techniques require precision and a deep understanding of how ingredients interact with each other. For example, wrapping fish in banana leaves adds a subtle earthy flavor while keeping the fish moist during cooking. Another technique, rolling fish in egg nets, highlights the careful attention to detail needed in Tangra cooking, creating a dish that is visually stunning and packed with flavor.

The Role of Fresh, Local Ingredients

One of the key elements that define The Tangra Project’s approach to Kolkata cuisine is its use of freshly sourced, local ingredients. Every dish is prepared with ingredients flown in from Kolkata to ensure that the flavors remain authentic. From the spices and oils to the fish and pickles, every ingredient is carefully selected to recreate the traditional flavors of Tangra and Bengali cuisine.

The preparation for service at the restaurant is rigorous, with daily standards of authenticity being maintained to honor the culture and traditions behind each dish. Even the raw pickles used in the dishes are made from scratch, highlighting the dedication to keeping the cuisine as authentic as possible.

A Culinary Professional’s Growth

During her time at The Tangra Project, Mehrotra gained experience in multiple stations, including the wok for Tangra Chinese dishes, the hotline for Bengali mains, and the assembly station where the final touches are added to the dishes. This well-rounded experience gave her an intimate knowledge of the kitchen’s operations and the meticulous processes involved in delivering authentic Kolkata flavors to the plate.

The culinary traditions Mehrotra encountered were vast, deep, and highly informative. Her time at The Tangra Project not only refined her technical skills but also enriched her understanding of how food can preserve culture and tell a story.

Reviving Kolkata’s Lost Culinary Traditions

The Tangra Project, under the guidance of culinary professionals like Lavanya Mehrotra, plays a vital role in bringing back the distinct authentic flavors of Kolkata. Through its inventive menu and carefully crafted ambiance, the restaurant provides a window into the rich food culture of Tangra and West Bengal.

With a menu that showcases traditional dishes made using time-honored techniques, The Tangra Project brings a slice of Kolkata to the heart of New Delhi, allowing diners to experience the authentic tastes and stories of one of India’s most beloved culinary regions.

By maintaining high standards of authenticity and using fresh, locally sourced ingredients, the restaurant offers a culinary journey that is both flavorful and culturally enriching. In doing so, it keeps the rich heritage of Kolkata’s food alive and accessible for future generations.

Published by: Khy Talara