Named after a neighbourhood in Kolkata, Tangra will be located on Frith Street in the site that was once home to Ceviche.
Inspired by Kolkata’s Hakka Chinese community, the menu will include himawan sadeko Chick’n; Tangra special combination rice; Manchurian kofta and Hakka noodles; chilli cheese quesadilla; and momo dumplings stuffed with sweetcorn and cheddar cheese.
Cocktails will include Lychee Baijiu Sling (baijiu, lychee, pandan and grapefruit sherbet) and Piña Kolkata (spiced rum, amla, ginger and coconut).
Designed by Quadrant Design, Tangra’s interiors are described as layered, textured, and alive with energy.
Design details including hand-painted signage, retro laminates, perforated timber panels, graphic overlays and textured brick create “a vibrant, multi-sensory space that feels perfectly at home in the heart of Soho”.
“For me, Indo-Chinese food is pure nostalgia. It’s the taste of Bombay nights after school or post-shift at midnight, plates of Manchurian and noodles shared with friends until sunrise. Tangra is that same spirit. It’s fiery, joyful, and unapologetic,” Sawant says.
“We make every sauce from scratch, from our bold Schezwan rice to our Bombay Szechuan chutney, using fresh spices sourced directly from India. You’ll taste the smoke, the garlic, the seven kinds of chilli – it’s food with heat, depth and character.”