Fusion cuisine combines elements of various culinary traditions while not exactly fitting into any. The term generally refers to the innovations by many contemporary chefs to "fuse" elements of Chinese and Indian fare.

 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, and a popular destination for the particular brand of Chinese food adapted to the Indian palate by generations of ethnic-Chinese Indians. Since fans travel from Manhattan and farther to squeeze into the little storefront, Tangra has branched out with an ornate 230-seat banquet hall of a space in Sunnyside.

Chef-partner Peter Lo has supplemented the menu’s signatures, like deep-fried “lolly pop” chicken, “chilli fish,” and Manchurian fried rice, with new additions, some of them (Masala fries, Philly prawn) even inspired by the American diet.

39-23 Queens Blvd., Sunnyside; 718-786-8181