Chinese Mirch’s Indian-Chinese

Describing Chinese Mirch as a place for “Chinese food with Indian flavors,” owner Vik Lulla recreates classic Indian-Chinese dishes at his restaurant. Yes, “classic Indian-Chinese” is a thing, borne of the cultural fusion that occurred thousands of years ago when Chinese immigrants sought new opportunities in India. As a result, Indian herbs met “Cantonese, Hakka, and Szechuan” styles of cooking. As spice is the common denominator between the regions, (mirch means “spicy” in Hindi ) everything on the menu at Chinese Mirch packs some heat, even a bowl of egg drop soup. A modern interior sets the scene for dishes like Chili Paneer, Schezuan Bhel, and Manchurian Lamb (in keeping with Hindu and Muslim tradition, meats are relegated to poultry and lamb). Vegetarians face a plethora of excellent dishes, from the Gobi Manchurian – cauliflower sautéed with garlic, onions, and ginger – to the Vegetable Chili Garlic Noodles – thin noodles wok-tossed with garlic, red chili paste, & julienned vegetables. While Indo-Chinese restaurants abound in India, they are rare stateside, so skip the flight to Bombay and voyage over to Lexington Avenue!