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Chinese-Indian cooking with deep Queens roots.
Tangra brought Calcutta-style Chinese food to New York diners looking for spice, comfort, and a table full of shared plates.
Just as there are not a whole lot of Chinese-American restaurants in Calcutta, there is not 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.
Tangra is a destination for the particular brand of Chinese food adapted to the Indian palate by generations of ethnic-Chinese Indians.
After fans traveled from Manhattan and beyond to squeeze into the little storefront, Tangra branched out with an ornate Sunnyside dining room.
Chef-partner Peter Lo and team continue to anchor the menu around signatures like deep-fried lolly pop chicken, chilli fish, Manchurian fried rice, and newer additions inspired by the neighborhood appetite.
What to order
Lolly pop chicken, chilli fish, Manchurian fried rice.
The menu keeps its focus on crisp textures, bright spice, and generous family-style plates.