Chinese cuisine, Indian style
Tangra serves the Chinese-Indian cooking that New Yorkers travel across boroughs for: halal meat, bright spice, wok heat, and the deep-fried signatures that made the restaurant a Queens staple.
About Tangra
Tangra is a destination for the Chinese food adapted to the Indian palate by generations of ethnic-Chinese Indians. The original Elmhurst restaurant grew into a Sunnyside dining room built for family meals, banquets, and spicy house signatures.
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01
Served with hot and sour soup or corn soup and steamed rice.
Chicken tossed with green chile heat and a savory Indo-Chinese sauce.
A Tangra staple: chicken in a garlic-forward Manchurian sauce.
Fish cooked in the house Tangra masala sauce.
02
Crispy starters and house snacks.
Warm roll filled with curried chicken and Tangra spices.
Battered chicken fritters fried crisp.
Crisp wings with a spicy finish.
03
Bright, peppery, and warming.
Peppery hot-and-sour soup with chicken.
Chicken soup with Thai-inspired heat and aromatics.
Shrimp version of Tangra's spicy Thai-style soup.
Halal meat
Order the table around contrasts: crispy chicken, saucy Manchurian dishes, fragrant fried rice, soups, and seafood in Tangra masala, garlic, and black bean sauces.
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Elmhurst
Sunnyside