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Just as there aren’t a whole lot of Chinese-American restaurants in Calcutta, there isn’t 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 120-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. — Rob Patronite and Robin Raisfeld