Tangra Masala

Yet another reason to love hybrids, Tangra Masala serves Indo-Chinese cuisine, extremely rare even in New York. Though dishes have familiar names, their intricate flavors are astounding. Chicken hot and sour soup takes the traditional brine to all new levels of heat and intensity, while sublime chicken, shrimp or vegetable crispy pakoras are like Indian hushpuppies. Even more delicious are the chicken lollipops—complexly spiced fried drumsticks served with a divinely addictive red pepper mayo. The entrées are equally phenomenal —especially the spicy-sweet Manchurian Tiger Prawns and the fire-red Tangra Masala goat. Both are best ordered dry in a spice rub rather than in the gelatinous gravy.