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Indian-spiced Chinese food, cooked by ethnic-Chinese immigrants from Bombay, is a Queens mini-trend, often called “Tangra” cuisine after Bombay’s Chinatown. Incomparably international Jackson Heights ups the exotic ante with Talk of the Town, a targeted spin on Tangra fare: the Halal version, catering largely to Bangladeshi expats. Extended families, couples, and solo diners murmur—the latter on cell phones—in a dim, carpeted dining room, where toddlers’ LCD-flashing sneakers supply most of the light. The marquee dish “sizzlers” is a Bombay import: Kebab-like chunks of chicken, lamb, fish, or beef are sauteed, swabbed with soy-chili sauce, and then served on grill-heated, foil-wrapped platters. The 150-plus-item menu covers tame vindaloos, Manchurian meat and vegetable stir-fries, retro Cantonese chop suey and chow mein, soy-browned Szechuan noodles, and rich Thai coconut curries. Much of the Chinese food is jazzed up, mainly for visual effect, with Indian spices like curry and garam masala. Dessert—traditional Indian gulab jamun—is on the house. Dish for dish, this may not be the most adventurous Asian restaurant around, but its pedigree is a trip. — Karen Tina Harrison

Except for the popular “sizzler” dish, entrée prices are half off for weekday lunch.

Sizzlers, $13.95-$17.95; Thai beef in red curry sauce, $10.95; red hot lamb with cashews, $11.95; Hakka noodles, $7.95-$9.95