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Queens Dinner Club: Tangra Masala- Indian / Chinese fusion in a former Romanian Steakhouse

TANGRA ASIAN FUSION
Sunnyside, NY

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Queens Dinner Club: Tangra Masala- Indian / Chinese fusion in a former Romanian Steakhouse

Menu
Lollypop Chicken
Tangra Masala Fish Finger

Manchow Soup (V)
Tangra Masala Soup with shrimp & crab

Beef Tangra style
Chili Chicken
Fish w. Hot Garlic Sauce
Jade Vegetables (V)
Singapore curry noodles (V)

Kulfi Ice Cream: Falooda | Malai | Pista

Queens Dinner Club celebrates the 2 best things about Queens: Its food and its people.

We're excited to host our innagural dinner at Tangra. Their superb execution of the niche Chinese / Indian fusion cuisine made it an easy choice.

Or as our Chef Jonathan puts it: "Tangra is the ultimate Queens food experience! Layers of flavors, spices and cultures rolled into one powerful and tasty cuisine."

There will be a total of 10 different dishes to try over 4 courses. The price is $40 per person and includes unlimited soft drinks.

Also noteworthy about the restaurant is the surreal, only in Queens ambiance of a Chinese / Indian grand dining room with friezes of chariot races and other decor that has not been changed since the venue was converted from a Romanian steakhouse. http://www.tangrafusionnyc.com/#

Now a primer on the Cuisine:

Indian-Chinese cuisine was first developed in the Chinatowns of Kolkata, aka Calcutta, about a century ago. Most Kolkata Chinese were Hakka immigrants from Guangdong and Fujian provinces, drawn there by work in the tanneries. According to Peter Lo, a Kolkata Hakka descent and owner of Tangra in Sunnyside, in the early years this was largely a bachelor community - wives were left back home in China. The men ate in large communal eating houses, sharing the table with Indian workers. But the relatively bland Hakka dishes weren't to the taste of the locals, so the cooks began adding Indian spices. Thus Indian-Chinese food was born, in essence Chinese wok cooking with Indian flavors. Over the decades, the tanneries largely disappeared, but the eating houses were transformed into restaurants attracting crowds of Indians. Today, Indian Chinese is ubiquitous, the top "ethnic" food in urban India.
(http://newyork.seriouseats.com/2012/05/tangra-masalas-indian-chinese-cuisine-review.html)