Story
Chinese-Indian cooking from the Elmhurst storefront.
Tangra Masala brought Kolkata-style Chinese food to New York diners looking for spice, comfort, and a table full of shared plates.
Tangra Masala is the Elmhurst storefront that helped define New York's appetite for Indo-Chinese cooking: Chinese techniques, Indian spice, halal meat, and plates meant to land in the middle of the table.
The restaurant takes its name from Tangra, Kolkata's historic Chinese-Indian food neighborhood. That influence shows up in the menu's dry-or-gravy choices, chilli sauces, Manchurian dishes, Hakka noodles, and the house Tangra masala blend.
This site focuses on the original Grand Avenue location: a compact Queens dining room known for lollypop chicken, Tangra Masala fish, Manchurian fried rice, spicy soups, paneer, tofu, tiger prawns, and family-style ordering.
Call before visiting for current hours, menu availability, and takeout timing. Online menus are helpful for browsing, but the restaurant is the best source for same-day details.
From Grand Avenue
Plates in motion
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.