🧳 PAULINA: https://www.instagram.com/paucacciamani
🇮🇳 TANGRA ASIAN FUSION: https://www.instagram.com/tangranyc
🇮🇳 SHI KAI & JOY: https://www.instagram.com/foodiewhisperers
While I had explored quite a bit of Indian food so far on my trip to New York City, I hadn’t had much Indo-Chinese food. I decided to remedy that by heading out to Queens to eat some of this savory and unique fusion food. Come with me as I try Indian Chinese food in Queens, NYC!
For this epic food adventure, I linked up with my cousin Paulina to take her to Tangra Asian Fusion, which serves delicious Indo-Chinese food! Indo-Chinese cuisine originates in the city of Kolkata, West Bengal, India. Chinese people who immigrated to Kolkata brought their food with them, but started making them using Indian ingredients and spices!
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The owners of the restaurant are from Kolkata and Darjeeling. They make everything from chow to momos, which are dishes I’ve enjoyed in northeast India! The restaurant is named after the Tangra region in East Kolkata, which was home to many people of Hakka Chinese origin.
Inside, it looked like a traditional Chinese restaurant. We met with Shi Kai, Yulan, and Ina, and then headed into the kitchen to meet Chef Peter. He made us some Tangra Masala Soup, chicken lollipops, mango lassi!
The Tangra Masala Soup is like an egg drop soup with sriracha, chicken, shrimp, cilantro, and tofu, and the lollypop chicken is a chicken wing where they remove the second bone, push all the meat to one end, and batter and deep-fry it.
The mango lassi was tasty and not too thick, with fresh pieces of mango on top. The soup had the perfect amount of spice. It’s tangy without being overbearing, and is full of flavor. The lightly fried chicken lollipops came with a creamy orange sauce and was crispy and herbal. It was so good!
Back in the kitchen, they made us a few more dishes, including a sweet and spicy Georgia chicken with sesame seeds; chili chicken with ginger, garlic, and onions; fusion tacos with chicken; gobi salt and pepper; a sweet and spicy Szechwan paneer, Tangra masala fried rice with shrimp, and chicken momos with green chutney.
I learned that chilies, garlic, and ginger are the main ingredients in Indo-Chinese cuisine! First, we jumped on the fusion tacos, which contained an incredible tzatziki sauce that made my mouth water!
Next were the momos with cilantro chutney that was almost like a Mexican salsa. Next were the Thai basil noodles with chicken, shrimp, and beef. I could smell the chilies in it! I loved the chewy and refreshing glass noodles and spring onion! They weren’t too spicy, either!
Then, we jumped on the Georgia chicken, which contained a lot of cinnamon! We also tried a mojito with mint. Then, we tried the fried cauliflower with chilies and the tangra masala fried rice. The rice contained chilies, egg, peas, onions, and shrimp and was pretty mild.
The chili chicken had a dry sauce and contained chili seeds. It was really tasty! Then, we tried the Szechwan paneer, which is cubed cottage cheese. It’s dense and the cheese balances otu the spice level of the Szechwan masala.
We ended our meal with chai kulfi with cardamom and saffron, and rose kulfi. The chai one was amazing and also contained cinnamon. The rose contained raisins and was a little fruity. They were both amazing! The chai reminded me of a coffee ice cream!
Where have you been?
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My name is David Hoffmann. For the last 13 years, I have traveled the world in search of unique culture, food, and history! Since starting David’s Been Here in 2008, I have explored over 1,200 destinations in 84 countries, which I welcome you to check out on my YouTube channel, travel blog, and social media.
I focus a great deal on food and historical sites, as you probably have seen! I love to experience the different flavors that each destination has to offer, from casual street food to gourmet restaurant dining. I’m also passionate about learning about the local culture.
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