Fusion of familiarity and novelty: For diners who enjoy Chinese or Asian-style cooking but prefer Indian-style spices and richer flavors (spicy, tangy, garlicky), Indo-Chinese offers a “best of both worlds.” It makes Chinese-style dishes more palatable to South Asian taste buds.

Wide appeal: A hybrid menu of Indo-Chinese and Thai dishes appeals to people with different preferences — vegetarians, meat-eaters Brooklyn Thai Indo Chinese takeout  spice lovers, mild flavour fans — all can find something.

Street-food & takeout-friendly: These dishes — noodles, fried rice, stir-fries, curries — are relatively quick to cook, easy to package, and travel well. That makes them especially suitable for takeout/delivery style businesses.

Adaptable to local ingredients: Because Indo-Chinese was born from adapting Chinese-style cooking to local Indian ingredients, and Thai fusion often uses ingredients widely available globally (soy sauce, basil, coconut milk, vegetables), such restaurants can often operate outside their countries of origin — for example in Brooklyn, New York — and still produce dishes that feel close to “authentic enough.”

The location (i.e. a restaurant in Brooklyn, NYC) — suggesting it’s a “world-fusion” or diaspora-style place where immigrants or descendants of immigrants are mixing cuisines.

Or — if the restaurant is outside New York — the name “Brooklyn” may just evoke the vibe of a multicultural, cosmopolitan neighborhood: a place where East meets West, and fusion cuisines thrive.

Either way, it signals a melting-pot style restaurant: combining Indian, Chinese, and sometimes Southeast Asian/Thai influences — with a takeout/delivery-friendly model.