Why We Love The Tangra Project And What Keeps Us Coming Back For More!

An ode to the diverse culinary influences of Bengali cuisine and the exiting food culture of Chinatown in Kolkata, The Tangra Project touches all bases with food, fancy and nostalgia. The restaurant is named after the neighborhood ‘Tangra’, Kolkata’s go-to place for Indochinese soul food.

Co-founded by chef Vikramjit Roy; who is also the genius behind the menu concept, allows us to take an indulgent culinary journey through Tangra without having to board a flight for Kolkata.

The world is your ‘Phuchka’ when it comes to their menus showcasing Kolkata's diverse flavors.

Start the experience off with small plates like ‘Crispy Betki with Oat Flakes’, ‘Sour Dough Haleem Toastie’ and ‘Tom Yum Fish Balls’.

Then graduate to the most satiating part of the meal; the big plates! The homely ‘Rabibarer Mutton’, ‘Jackfruit Korma’, ‘Chicken Chelo Kebab’, 'Chingri Chop’ and ‘Borishaler Chingri Pulao’.

Every story deserves a sweet ending and for this meal, the only logical conclusion is a treat from their dessert menu. Do not miss the ‘Gondhoraj Cheesecake’, ‘Nolen Gurer Payesh Rice Pudding with Jaggery’ and ‘The Mustard and Tender Coconut Mousse'.

This place is not just a gem when it comes to food; they should make it on to your best cocktail bar hitlist as well! Signature cocktails like the ‘Gondhoraj Lemon Cocktail’, the ‘Doctor’s Advice' (with Turmeric infused gin), the Mughal era-inspired ‘Palm Spring Blossom’ (with hibiscus ice, rose and grapefruit), and the ‘Cold Pot’ (with vodka, miso honey, charred pepper, coriander).

All said and done, this stereotype-shattering place showcases much diversity and nostalgia coupled with modernity, tying the concept beautifully together for all to enjoy! If you have yet to visit, I suggest you book your table today!