Tangra is a region in Calcutta that housed a large number of tanneries owned my migrant Chinese, commonly known as Hakka Chinese. The food brought to India by them was adapted for the Indian palate (actually the Bengali palate), and the result is there for us to see all over town (and the country).
Unlike many 'Chinese' restaurants, Tangra thankfully isn't set in dingy, dim red lights with clichéd images of dragons and Chinese writings all over the place.
The wanton soup we had was quite a pleasant way to get started. The clear soup was well flavoured and there weren't too many flotillas to mask the taste of the wantons in them. The other dish that brought a warm smile was the prawn dumpling, with it's soft exterior shell and delicately flavoured contents. The Hawker's style Singapore chilli crab came quite close to the real deal, but we all agreed that there was hardly any chilli and it would have tasted better if it were a soft-shelled crab.
The veg sui mai was quite bland and felt sticky inside the mouth, while the lemon chicken — strips of batter-fried chicken with a lemony flavour — felt a little insipid; perhaps a more robust dip would’ve helped. Spring rolls that are deep fried need to be served piping hot or else the charm is lost, which was the case here.
Among the mains, perhaps the sapo chicken caught our fancy because of the use of rice wine in it. The sizzling noodles too were nice, but why it's called Japanese sizzling noodles has left us flummoxed.
The service is quite nice and guests are helped with suggestions for what to order.
Food: Standard Chinese fare
$$$: Not too expensive, given the setup and all. Maybe around Rs. 800 for two.
Verdict: Can visit if in the area and if you want to dine in a little more comfort.
Tangra, Eden Park Restaurants, 722/2, 36th Cross, 10th ‘A’ Main, Jayanagar 4th Block, Bangalore. Phone: 42777333