Tangra

Just as there arent a whole lot of Chinese-American restaurants in Calcutta, there isnt exactly a glut of Chinese-Indian joints in New York. There is however, Tangra Masala, the Elmhurst based granddaddy of New York Chinese-Indian restaurants, and a popular destination for the particular brand of Chinese food adapted to the Indian palate by generations of ethnic-Chinese Indians. Since fans travel from Manhattan and farther to squeeze into the little storefront, Tangra has branched out with an ornate 120-seat banquet hall and dining for 250 at Sunnyside. Chef-partner Peter Lo and team has supplemented the menus signatures, like deep-fried lolly pop chicken, chilli fish and Manchurian Fried Rice, with new additions, some of them (Masala Fries, Chicken Stick) even inspired by the American Diet. Shredded Chicken w. Kailan (also known as Chinese Broccoli) mixed w. Dark Sauce Deep fried marinated Shrimp served w. Dipping Sauce 2 Pcs Steamed or Fried Fish w. Ginger, Garlic, & Special Black Bean Sauce A Variety of Mixed Vegetables w. Delicious Hunan Sauce