Originally founded in the year 1939 as a tea room and a bakery, Trincas began undergoing metamorphosis from 1959 onwards to change to a restaurant under the capable guidance of Om Prakash Puri and Ellis Joshua. A conglomerate of intermingling cultures, race and ethnicity, one can only wonder what the past may have looked like here.

The metamorphosis of the unimagined, the oomph of the fading perfume and the gentle strokes of the magnificent piano, Trincas carries a legacy, perhaps much bigger than any of its peers around. A place which has history and memories edged in every nooks and corner of its walls, this larger than life somehow managed to cling on to the brushes of midnight, to tell a story when the kids will wake up.

The shrill of the jazz, Chris Perry and his orchestra putting up a performance with the ‘Enchanting Molly’, to captivate a crowd where elegance and aristocracy kept brimming from the fancy ties and high heels; from the wonderful Pork Patties in the Christmas to the ever-popular Lobster Thermidor, it is perhaps time to touch the basics and reinvent the lost nostalgia of Trincas.

Tasting a piece of history is no mean achievement. The succulence of Lobster meat gets cooked in a creamy white wine sauce, which is then served inside the shell topped with parmesan cheese, cooked until golden and placed along with mashed potatoes and creamy peas. The juicy and sizzling Pork Chop Hawaii with its enticing pineapple-soy sauce remains another favourite here.

While the Continental section holds it might, the desi Indian diaspora remains equally attractive. Fish Chelo Kebab Sizzler, a take on the quintessential gets served with juicy Mutton seekhs, Fish Irani Tikkas, buttered rice, fried egg and a slice of butter for the glutton. The Murgh Makhmali Cheese Kebab was yet another bombshell. Chicken Irani Kebabs cooked in tandoor with cheese sauce, covered with melted mozzarella and fried onions.

With so much history lined up in its sleeve, what came next was a piece never imagined before. While the Indo-Chinese food remains a classic to the city of Kolkata, Trincas holds the accolades for having begun serving the Sichuan delicacies, while the rest of Kolkata was pretty much involved with the Hakka and Cantonese dimensions. Ming Room by Trincas, still serves its Chilli Garlic Noodles, using the same sauce, with the preparation unchanged, dated back to 1983.

Seemingly innocent, but with a zing and bite which will tickle your tastebuds down to the very last bite. The Drums of Heaven was the last piece of puzzle we happily solved. Decked on the outside with a crunchy Tempura batter, the inside was juicy and soft. A glass of Pinacolada or their brownie blend craft coffee would all you need to complement the subtlety of the elegant food.

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