|Hot, hot, hot Tangra masala chicken|
Often known as Hakka cuisine, the cooking style was developed by Chinese settlers in India, blending Chinese styled cooking with Indian ingredients. So expect to taste cumin, turmeric, ginger, garlic, yogurt, and of course, hot chilis. It's the most popular cuisine in India. I will start the campaigning for New York.
Don't judge Tangra Masala by its unassuming looks. You come here for the good eats as I recently did with my Ramen + Friends mates. Its tiny 42-seat dining room was full all night.
|The crowd pleasing lolly pop chicken|
Much of the menu is designated as 'hot + spicy,' which is my weakness. I can't get enough. But if you fancy a mild dish, there is still plenty to choose from for meat eaters and vegetarians alike.
|Manchurian tiger prawns served 'dry'|
Super friendly owners Peter and Ina Lo, originally from Calcutta, India, have been running the budget friendly eatery since 2000. They also run a second, much larger branch called Tangra Asian Fusion in Sunnyside.
|A Queens classic|
87-09 Grand Ave.
Sun - Thurs, noon - 10 pm
Fri - Sat, noon - 11 pm
718 803 2298
Cash only + halal
No alcohol is served
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