From Tangra with Love

But Tangra’s not for food snobs. The restaurants may be run by Hakka Chinese, but the cuisine, generally, is what a Calcuttan might call "chow-chori", an exuberant collision of Indian and Chinese flavours and ingredients, calculated to delight the Indian palate. The queen of Tangra is Monica Liu, who runs two of the best restaurants here, Beijing and Kimling. Beijing has some interesting and unusual dishes based on Ms Liu’s secret recipes, like Thai Chicken, Fried Meatballs and Peking Chicken with Hoisin Sauce. But best of all is perhaps the Special Duck Roast. Meanwhile, we hear that now there’s a restaurant in New York called Tangra Masala, serving up Indian-Chinese food to New Yorkers!