Kolkata, Bengalis the world over, and Tangra, share a very special culinary heritage and culture, going far back in history. Shobori Ganguli got to relive the bond at the Westin Gurgaon recently

Most people familiar with the trademark Chinese cuisine of Kolkata would know about Tangra. An erstwhile tannery on the eastern outskirts of then British Calcutta, soon to become famous as the city’s Chinatown, this tiny colony was populated by Hakka origin Chinese folk who came to India to work in the tanneries, their craft and art soon to become synonymous with the finest leather accessories in the subcontinent. The womenfolk worked home kitchens to supplement meager household incomes. Today, the tanneries are all gone but Tangra has left its signature on a cuisine now globally known as Hakka Chinese.

Recently, I had the fortune to relive some childhood memories of anniversaries and birthdays most often spent at some restaurant or the other in Tangra, wolfing down Golden Fried Prawns, Chicken dimsums, Hakka noodles, prawns sauted in garlic and red chillies, the list goes on. The Westin Gurgaon, New Delhi, hosted a nine day culinary pop up aptly called Tales of Tangra which promised an “explosion of flavours” from Kolkata’s Chinatown. The event featured a specially curated menu by Guest Chef Ho Chi Ming from The Westin Pune Koregaon Park.

By sheer geography, one can easily identify the unique Kolkata-Chinese culinary bond, the two regions in such close physical proximity, underlining the very special nature of the food not be found anywhere else in the world despite Tangra’s journey as an Oriental cuisine beyond the frontiers of Bengal.

The menu at Westin was indeed meticulously planned by the Chef to capture the essence of this legendary fusion cuisine, tracing its roots back to an era long ago when Chinese immigrants in then Calcutta, blending their traditions with Indian culture to script and create Chinatown’s culinary prowess.

Unfortunately, none of that history now remains, except in the hands of home and professional chefs, who still keep the history of Chinatown resonating with contemporary approaches, and of course, special twists given to recipes long lost.

While Chef Ho did put up a great show with his Scallion Crepes, Homestyle Taro Cakes, Kari Fish Dumplings, Sweet and Sour Prawns, Four Season Green Beans, Crispy Chilli Garlic Potatoes, Tangra style authentic Hakka noodles, the menu had a huge vegetarian accent. With the world turning to vegetarianism each passing day, this is only understandable. But one fervently hopes that Hakka Chinese seafood will always have its patrons surviving in some corner or the other in the world.

Chef Ho’s passion for Asian cuisine was apparent in the innovations he brought to each dish. His approach, affability and commitment to authenticity were truly welcome. Chef Amit Dash, Multi Property Executive Chef for The Westin Gurgaon, New Delhi said, “We are excited to host Chef Ho Chi Ming and present Tales of Tangra to our patrons. This pop-up is a tribute to the rich cultural tapestry and culinary excellence of Tangra and a testament to our commitment to continue offering our guests diverse and exceptional dining experiences.”

The soups ranged from Manchow, Assorted Vegetables, Ginger, Cilantro Broth, Hot and Sour soup, non vegetarian bits like prawns and chickens were only add-ons. Personally, I feel a soup or broth must stew in its original juices and not be relegated to add-ons for a vegetable broth. It makes a critical culinary difference in terms of taste, texture and aromas.

All in all, it felt good to taste a bit of Tangra far away from its original shores of Kolkata right in the heart of Delhi. Long live Tangra’s signature Hakka cuisine.