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Tangra is a area in East Calcutta quintessentially well-known for it is residents a…

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Tangra is a area in East Calcutta quintessentially well-known for it is residents and their meals.
For the longest time, this was the closest I had tasted to what they name ‘genuine chinese language’
It is like a riot of flavors packed in a dish. Hakka noodles and Manchurian.

The cookbook twist to it:

Manchurian is often deep fried and the binding ingredient is all function flour. I used corn meal and cornflour to bind the cabbage, carrots, shallots combine and added recent minced ginger, garlic and a touch of soya sauce to boost the flavour and eventually baked it for 22 minutes on 190 °C

The noodles is low-mein hakka, which implies it is cooked on low flame.

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