Foodies across the country can attest to the fact that Kolkata is a treasure trove of enchanting flavors and culinary discoveries that please diverse palates. Kolkata is filled to the brim with gastronomic wonders and maybe that’s the reason why this cosmopolitan city is known as the 'City of Joy' because what’s more joyous than being home to quite literally the best-tasting food in the entire country?
Lucky for the gourmands of NCR, acclaimed Chef Vikramjit Roy’s new restaurant - The Tangra Project at DLF Avenue encompasses almost everything that made the Tangra region in Kolkata a foodie’s paradise. Although the name ‘The Tangra Project’ brings to mind the colorful culinary landscape of the eponymous region of Kolkata, this new eatery doesn’t limit itself to just offering local delicacies from the area. In fact, their menu is all about celebrating the city, its heritage, and traditions.
In Chef Vikramjit Roy’s own words The Tangra Project is a structured balance between cuisine and nostalgia. Every element of the restaurant brings to the forefront, his love for Calcutta’s vibrant culture and the fact that food is ingrained in the anatomy of the city. With this restaurant, he aims to offer a one-of-a-kind experience to the gourmands in Delhi.
From Mughlai food to Anglo- Indian signatures, from traditional Bengali gems to popular Indian-Chinese inspired by the Hakka community who migrated to India, The Tangra Project’s unique menu has something for myriad taste buds.
The Tangra Projects stands its ground in a spacious expanse of 3300 sq. ft. The restaurant is a culinary landmark for gourmands to experience breezy brunches between shopping hauls and lunches under the skylight in the afternoons. The space swiftly transitions into a lively, vibrant, and high-spirited bar by the evenings with palatable delicacies and innovative cocktails.
The Walk-in bar, Delhi’s first-ever inside a shopping mall is a perfect space for afternoon G&Ts. Every cocktail draws parallels from the various transitioning ethnicities that migrated to Calcutta. Some of the signature cocktails that will adorn the menu soon are the refreshing 'Doctor’s Advice' (Turmeric infused gin, fresh orange, ginger, tonic water) and 'Cold Pot'(Vodka, miso honey, charred pepper, coriander).
The menu is magnanimous with more than 200 dishes which has been segmented based on the neighborhoods and various influences that have inspired the food in Calcutta like “From Burrah Sahib’s Bawarcheekhana”, “From My Mum’s kitchen”, “New Market’s Kathi Mera Sathi”, “Bao Baazar”, “Kowloon to Kalikatta dumplings” and many more.
The vast menu opens with small plates (everything from ‘Jhal Muri’ to ‘Poi Saag Patta Chaat’, ceviche and chops), soups and sizzlers, before moving to the homestyle Bengali food that Roy’s mother used to make (‘Potol Dolma’, ‘Cholar Dal’, ‘Doi Maach’).
The Mughlai section offers ‘Shahi Aloo Dum’, ‘Haleem’ and varied meaty curries, while the Anglo-Indian section has ‘Pork Vindaloo’ and ‘Xacuti’. The Tangra section, of course, focuses on the city’s classic Chinese fare, including Noodles, Fried Rice, and Chili Chicken. Baos, Dumplings, Kathi Rolls, and a Punjabi tandoor section with Paneer Tikka and ‘Bharwan Aloo’ round off the menu.
The restaurant has a private entryway, complete with valet services so one does not have to beeline at the shopping mall. Apart from experiential food and beverage choices, The Tangra Project will also have live musical performances by popular rock and indie artists, giving the space an elevated glamour and a bustling nightscape.
Gargi Bisht is an event copywriter/conceptualizer turned writer currently working with EazyDiner Pvt. Ltd. Compulsive eater, book hoarder, dog lover and pop culture enthusiast with an innate love for storytelling. Usually the quietest person in the room, Gargi is an introvert who loves her own company. When not eating, can be found in front of her laptop watching movies. Knows a thing or two about art and literature.
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