Part 3/12:
The story then shifts to a beloved family entrepreneurship: the establishment of a Chinese restaurant in 1991. The speaker recounts how his family—comprising members who contributed their efforts—created a successful eatery that still thrives today. His father, inspired by the local demand for Chinese-flavored dishes, adapted traditional Chinese sauces with Indian ingredients like jaggery to create a unique fusion cuisine, known as "Indianized soy sauce." The restaurant, mainly patronized by Bengali locals, acts as a culinary bridge, bringing communities together over shared flavors and cultural exchange.