Tangra London Review & What I Got Wrong about Indo-Chinese Food and

Earlier this year, I went to India and tried Manchurian soup for the first time.I loved it.

And when I came back to London, I went to a restaurant called Chi-Ni in Tooting Bec. And at that time, I talked about Manchurian soup and said that it's from Mumbai.

Then came the comments:
“It’s from Kolkata.”

You can watch the video below.

So I did some digging and turns out, everyone was kind of right. Because Indo-Chinese food started from one city but every city eventually developed their own menu. It travelled.

And this week, I visited Tangra, a brand new Indo-Chinese restaurant in London that brings that journey to the table.

I reached out the Tangra twice, through email and then DM. I got first rejected, but who am I?

I didn't give up and sent another DM that I have made a video about Indo-Chinese restaurant that blew up. And they have said yes the second time.

So, what is Indo-Chinese food and what was Tangra like?

Where Indo-Chinese All Started

Kolkata’s Tangra neighbourhood and the Hakka Chinese community

Indo-Chinese food began in Kolkata, in a neighbourhood called Tangra, where Hakka Chinese immigrants settled in the early 1900s. They opened small restaurants and adapted their food to local Indian tastes—spicier, more garlic, more chili.

This is where dishes like:

• Hakka noodles
• Chili chicken
• Soy garlic fried rice

first came to life, not in China, but right there in India.

The Manchurian That Changed Everything

A Mumbai invention by way of Kolkata

As the cuisine spread beyond Kolkata, chefs in other cities started putting their own spin on it.

In Mumbai, a chef named Nelson Wang who was actually born in Kolkata—was working at the Cricket Club of India when he created Chicken Manchurian.

He mixed soy sauce with garlic, ginger, green chili, and cornstarch.
That one dish turned into a full-on category:

• Manchurian kofta
• Manchurian soup
• Veg Manchurian
• Gobi Manchurian

It’s the dish that helped push Indo-Chinese food into mainstream menus across India and now, even London.

Tangra Restaurant, London

This week, I went to Tangra, a new Indo-Chinese restaurant located on Frith Street in Soho. It’s named after the Kolkata neighbourhood where Indo-Chinese food was born.

What makes it special?

• It’s vegetarian-first, but doesn’t feel like a compromise.
• It’s rooted in classic dishes like Hakka noodles and Manchurianbut gives them a sharp, modern edit.
• It’s got Tibetan-style momos tossed in chili, garlic, and soy.

Momo Meets Manchurian

Momo, a dumpling originally from Tibet and Nepal, also got pulled into Indo-Chinese culture over the years. Vendors started deep-frying it, adding chili sauce, vinegar, and garlic.

Now you get dishes like:

• Shank Momo
• Bazaar Momo
• Crispy momos in Manchurian-style gravy

Tangra serves these too. It’s not “traditional,” but that’s kind of the point.
Indo-Chinese food was never meant to stay one thing.

Tangra Interior

Tangra in London mixes retro and modern with neon signs, warm wood, and bold colors. The space feels casual, energetic, and layered with nods to Kolkata’s Hakka roots and Indian street food. It’s more down to earth and just lively, like the food.

Tangra Menu

Below is the Tangra London menu. But these are the ones I ordered. I was recommended dishes that started from Kolkatta to Mumbai