A frequently liked and desired cuisine for Indians is the Tangra Chinese cuisine which is a fusion of Indian and Chinese food. Tangra Chinese food evolved in the region of Calcutta, West Bengal - India when migrants from China settled down here and developed a fusion culture which included Chinese food with Bengali paste. The result was Tangra Chinese.
Coming from the Eastern state of Orissa in India, there is no doubt that I love this cuisine and have developed a unique liking for each and every dish. I wanted to eat Tangra Chinese on my birthday this year. I had a craving for it so we headed to Fifth Season restaurant located at Race Course Road.
Yummy food is an understatement for the food served here!
For starters:
Drums of Heaven (Stuffed Chicken Drumsticks),
Lat Mei Kai Chicken (Small boneless chicken pieces stir fried in Chinese sauces)
Hot and Sour chicken soup (It has a tangy taste and lots of crushed pepper)
Chinese Bhel - Bhel Snack (puffed rice) in a Chinese style
Main Course:
Tried the Chilli Garlic Hakka Noodles - just the right amount of spice.
Chilli Chicken - Semi gravy boneless chicken dipped in soya sauce and a few capsicum pieces.
Hunan Chicken is a speciality of Fifth Season - which is very mild in taste and can be liked by anyone who is not fancy of spicy food.
You can try a variety of noodles and fried rice as per your taste
There are a few seafood items which range from mild spice to heavy spice.
Desserts:
A range of Bengali desserts are served for you to end the assumptius meal with something sweet to last the taste till dawn.
The Good:
- Loads of Vegetarian choices.
- No Egg options are available
- Large portions / servings
- Ambience is quiet and peaceful
- Fabulous customer service
The Bad:
- Pricing is on the high side
- Not enough sitting place
Location:
