Wok Lunch Combo
One wok dish, hakka noodles or fried rice, a soup and a lychee cooler. Mon–Fri, 12–3:30 PM.
₹399per person · dine-in or pickup
Tangra · Kolkata · Since 1987
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Chilli chicken, hakka noodles and a wok that never sleeps
Kolkata's own Chinese — born in the Tangra kitchens of the Hakka community, tossed over a roaring flame, and finished the way this city likes it: hot, saucy, and a little too generous with the garlic.
38Years in Tangra
4.7Google rating · 5,100+ reviews
42Dishes, 17 pure-veg
35Minutes avg. delivery
Tangra Party Box
Chilli chicken, lollipops, spring rolls, mixed noodles and rice for a table of six. Order a day ahead.
₹2,499serves 6 · pickup only
10% off on WhatsApp
Order from this page and we pass the aggregator commission back to you. Use code WOK10.
10%off on orders above ₹999
Beyond the table
Counter seats, festivals and party platters
Set menus and seatings for when a plate of chilli chicken is not enough. Reserve below or message us directly.
Counter seats
Wok-Tossing Counter for Four
Sit at the pass while Chef Michael runs six courses straight from the flame — lollipops, prawns, chilli pork, two noodles and darsaan. Friday and Saturday, 8 PM seating.
₹1,650per person · 4 seats · book 48 hrs ahead
Reserve the counter
Festival
Chinese New Year Dinner
One night, one long table, a nine-dish Hakka family menu with whole fish, longevity noodles, sticky rice cake and red-envelope surprises for the kids.
₹1,950per person · one seating · January
Reserve a seat
Behind the wok
Tangra Kitchen Tour
A Sunday morning walk through the old Tangra lanes and our sauce kitchen — see the schezwan being made, taste the noodles fresh off the cutter, then sit down to lunch.
₹1,200per person · Sundays 10:30 AM · lunch included
Enquire on WhatsApp
Celebrations
Party Platters & Buffets
Birthdays, office parties, para pujo feasts — pick from three platter sizes or a full live-wok buffet for up to 120 guests, delivered anywhere in Kolkata.
₹649per person · minimum 20 guests
Enquire on WhatsApp
Est. 1987Tangra, Kolkata
Our story
Three generations at the same wok in Tangra
Tangra Wok opened in 1987 as a six-table eatery behind a tannery on Matheswartala Road, run by Lee Ah Fook and his daughter-in-law. The Hakka families of Tangra had been cooking for Kolkata for a century; what the Lees did was write it down — the chilli chicken, the fried lollipops, the hakka noodles that everyone now calls Indian Chinese.
Chef Michael Lee, the founder's grandson, still tosses every wok dish to order over a flame that reaches 350 degrees. The noodles are cut fresh each morning, the schezwan sauce is made in a fifty-litre batch every Tuesday, and the neon sign over the door has never been switched off before 11:30.
- Hakka noodles hand-cut every morning
- House schezwan sauce, no bottled shortcuts
- Prawns and bhetki from the Tangra market daily
- Seventeen pure-veg dishes, separate wok for veg orders
- Spice dialled up or down on the spot
- Zero-commission direct ordering on WhatsApp
Chef Michael Lee
Third-generation owner & head wokTimings & getting here
Open every day, lunch and late dinner
Daily · 12:00 PM – 3:30 PM · 6:30 PM – 11:30 PM
Hours of service
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Kitchen last order 30 minutes before closing. Delivery runs till 11 PM. Open all seven days, including Sundays and most public holidays.
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Delivery & pickup
Within 6 km of Tangra — Park Circus, Ballygunge, Salt Lake Sector I–III, EM Bypass, Topsia and Beleghata. 30–40 minutes on average.
Avg. delivery
Delivery fee
Minimum order
Pickup ready in
Parking & access
Free parking on Matheswartala Road after 7 PM. Two-wheelers in the side lane. Ground-floor dining, wheelchair accessible.
Kid-friendly always. Walk-ins welcome; Saturday dinner books out by 6 PM. Pork dishes cooked on a separate wok.
Why Tangra Wok
What ninety seconds in a hot wok does
Wok hei, every plate
A single burner runs at 350°C. Each dish spends ninety seconds in the wok — long enough to char, never long enough to stew.
Tangra, not a franchise
One kitchen, one family, one neighbourhood. The recipes have not travelled, so you have to.
Veg gets its own wok
Seventeen pure-veg dishes cooked on a dedicated burner with separate oil and sauces.
Direct, not through apps
Ordering here means no 25% commission, so the prawns stay big and the portions stay Kolkata-sized.
The kitchen
The people behind the flame
Chef Michael Lee
Owner & Head WokThird generation of the Tangra kitchen. Learned the chilli chicken at ten, has been the last one out of the kitchen every night since 2004.
Anjali Basu
Restaurant ManagerRuns the floor, the reservations book and the Saturday queue with the calm of a Ballygunge school headmistress.
Rohit Dutta
Second Wok & Sauce KitchenMakes the Tuesday schezwan batch and the hot-garlic sauce. Judges a wok's heat by the sound of the oil.
Wong Mei Li
Dim Sum & MomosPleats four hundred momos before lunch service. Her date pancake recipe is the only one not written down.
Guest stories
Word from the para
Chilli chicken gravy over schezwan rice at 11 PM after a Salt Lake shift — delivered in 32 minutes, still steaming. This is the Tangra taste I grew up on.
Priyanka SenSalt Lake · Delivery regular
Booked the wok counter for my father's 60th. Watching Chef Michael work the flame was better than any show, and the drums of heaven nearly caused a family fight.
Arindam RoyBallygunge · Counter seating
Vegetarian at a Tangra place usually means gobi manchurian and sadness. Here the paneer chilli, burnt garlic rice and darsaan made my whole table jealous.
Meghna ChatterjeePark Circus · Sunday lunch
City Food & Nightlife AwardsBest Chinese, Kolkata · 2025
Legends of KolkataHeritage eatery listing · 2024
Traveller India Guide50 places that define Kolkata · 2023
Kitchen Hygiene Rating5 stars · independently audited kitchen
Reservations
Reserve a table
Tell us when and how many; we'll confirm on WhatsApp. Walk-ins are welcome, but Saturday dinner books out by six.