Good Indian-Chinese food is hard to find. It's beloved in India, the most popular kind of restaurant cuisine after Indian food itself, the creation of Indian-Chinese restaurateurs cooking to local taste--heavy on the chiles, scallions, ginger, and soy, some sugar, plus lots of frying. Masala 2 Wok is singly dedicated to Indo-Chinese cooking, with just a handful of Thai dishes thrown in for the heck of it. You'll find everything from chicken lollipops (here dubbed "drums of heaven") to chilli paneer and "Szechwan" shrimp. For the gobi Manchurian, cauliflower is thinly battered and fried until it is quite golden and crisp, napped with a spicy-sweet sauce. The green chile vinegar on the side sends it into the stratosphere.