If there’s one thing Kolkata knows how to do, it’s hold on to its culinary obsessions while slyly stirring the pot, sometimes quite literally. Desi Chinese, the fiery lovechild of Kolkata’s Chinese immigrants and India’s spice-happy palate, has been many things: a wedding buffet staple, a school canteen hero, and the easiest way to make a meal pop. But while crispy chilli baby corn and Hakka noodles are crowd pleasers, the city is now craving a slightly lighter, slightly more modern take.
Enter Trincas, where your favourite Desi Chinese dishes are reinventing themselves, not with a dramatic makeover, but with a tweak here and a twist there. Think of it as your favourite aunt showing up in sneakers instead of stilettos: still dependable, but surprisingly nimble.
Take the Sliced Chilli Chicken. In place of greasy, deep-fried bites, you get tender chicken in satisfyingly spicy gravy that’s bold without the side of regret. Broccoli, lotus stem, and water chestnuts add earthy crunch to stir-fries like the Dragon Style Stir Fry, jazzed up with cashews or the Cantonese-style Garlic Prawn, where contrasting textures steal the show. And mushrooms, those bastions of culinary virtue, star in dishes like the Trio of Mushrooms & Babycorn, kissed by Hunan flavours.
Trincas’ updated menu doesn’t just feed nostalgia; it nudges it forward. Kolkata’s culinary revolution may be quiet, but it’s unapologetically delicious, fusing history with health in every smoky bite. Go ahead, dig in. The future’s already here.
