Tantalising Tales of Tangra at Zega

All the borders in the world are man made. Everything is connected. We are all hooked together like the colours of a rainbow.

And Thank God for that. Otherwise life would be so one-dimensional and boring. Perhaps the best outcome of migration of people is the way cuisines and cultures evolve. Tangra Chinese in one such phenomenon that happened when a large number of Chinese people came and settled down in Tangra area of Kolkata to work in the local tanneries. They brought with them a different cuisine, ingredients, cooking techniques and sensibilities. Many of them opened Mom and Pop restaurants to sustain themselves financially and also as an effort to hold onto their roots. Soon they also started adapting to the tastes of their new land and improvising their recipes to suit local tastes. 

Chef Ho Chi Ming, Chef de Cuisine at Zega, Sheraton Hyderabad hails from one such family that moved to Kolkata in 1950s. Although he is a trained Chef with a degree, he learnt this style of Chinese cooking from his family, having never been to China himself. “Two of the distinct ingredients that were added to our cuisine in India were the tomato ketchup and white vinegar,” says Ming, as he proudly showcases the short and crisp menu he has compiled for the ongoing ‘Tales of Tangra’ food festival at Zega.

The response to the festival has been so phenomenal that it has been extended till 24^th Sept 2017. Although there is a Tangra section even on their regular menu, but in this festival, the Chef has recreated some of his own childhood and family favourites such as Mei Foon or fine rice vermicelli cooked with vegetables or meat of your choice and Chilli Chicken, which he says is something he tries to taste in every Tangra restaurant when he visits home, as every restaurant has its own version.

The starters include classics such as Prawn Gold Coin, Okra and Aubergine Pepper Salt and Crispy Corn Grains Ginger Coriander Sauce which were all very well prepared dishes.

For soup you can have Crab and Asparagus Soup which is a really mild and heartwarming soup that can chase the blues away. For the main course you can try the Diced Chicken Devil Sauce, a spicy, fiery preparation or Prawn Ball Hot Garlic Sauce which has small prawn dumplings oozing with flavours, seasoned with spring onion and garlic in a fiery sauce. 

The Mei Foon or rice vermicelli is a great substitute to noodles and rice and so delicious that it doesn’t need any other accompaniment. Vegetarians can try the Buddha Delight which has a medley of babycorn, shiitake, wood ear, carrot, asparagus and water chestnut. The food is piquant and full of taste which is more suited to Indian palate, yet retaining its Chinese identity.

Along with this delightful menu, the regular menu is also being served. The best part is that the festival offers an A La Carte menu so you can pick and choose what you want and are not burdened to go for a buffet or a set menu which I feel can be overbearing at times, especially if you are experimenting with a newish cuisine.

Chef Ho Chi Ming has that magic in his hands. He gives you that heat of spice and whole red chillies in one dish and balances it with a soothing blandness in another. He focuses on Schezwan and Cantonese styles with his Tangra touch. He achieves balance and boldness, tantalizing your palate with something new and then reassuring with something you have grown up eating. While he plans to visit the land of his forefathers, China some day, he is at the moment happy popularizing his unique cuisine amongst Hyderabadis, while he enjoys a nice Biryani too! Do visit Zega at Sheraton, Gachibowli to add this refreshing cuisine to your foodie repertoire.