In the News
Seekers of novel “gastronomic experiences” hit this Asian fusion joint blending Chinese and Indian flavors into “bold”, “fiery” fare...."
“Chinese Mirch is the first Manhattan restaurant serving this strange but satisfying hybrid of two of the city’s favorite cuisines ……Gobi Manchurian, a dish of fried cauliflower florets is very crisp and shows the kitchen’s considerable skill of deep frying. The rich okra , a huge pile of batter fried pods that were sprinkled with a little smoky chili powder, was nicely set off by another appetizer, an astringent but tasty broth infused with lemon and coriander…… If you like spice or fried chicken, the chicken lollipops are the best thing on the menu. The dishes that blend Indian spices into Chinese dishes are the most successful –for example the chili garlic noodles. The dry dishes especially crispy Sichuan lamb, chili fish, chili chicken and Chinese Mirch potatoes have clearer flavors and are tossed with fresh scallions, garlic and ginger to wake up the flavors even more. The best dessert, Chinese Mirch cheesecake roll, seems to have New York roots with crisp pastry swirled around a sweet cream cheese filling…….”
An interesting ethnic mix in an attractive setting also presides at Chinese Mirch, an Indo-Chinese restaurant that opened this past June along the stretch of Route 27 between New Brunswick and South Brunswick...unlike many of its neighboring restaurants in its modern, high-end design aesthetic,it features a novel form of Asian fusion: Chinese wok meets Indian spices....One of its signature dishes is crisp-fried whole okra pods sprinkled with smoky chile seasoning and presented in a paper cone set in one of those stylish spiral stainless steel wire cones.
The chili chicken at this Indian-Chinese minichain looks tame enough, but ask your server to bring on the spice and the dish can do some damage. Normally, the cooks stir-fry a thick dark-red paste of dried chilies, ginger and garlic with chopped onions, soy sauce, vinegar and tender nuggets of chicken. But if you request yours extra-spicy, they’ll toss in an additional fistful of sliced green bird’s-eye chilies—their substitution for Indian peppers that aren’t available stateside—to deliver a slowly intensifying blister
Featured as one of the top five restaurants in New York for eating a delicious three course meal under $30; the dishes featured were chicken lollipop, crispy szechuan lamb & fried banana.
“True to its name, Chinese Mirch does heat best .A mountain of crunchy fried okra is fiery with a salty tangy seasoning…Seafood and lamb selections provide the most inspired examples of border crossing. The date pancake dessert –four thin triangles filled with a sweet date paste and topped with a dollop of ice cream –makes us bless this union.”
“You can tell by the crowds patiently waiting to get in: this new Chinese- Indian outpost is a hit. The extensive menu includes Gobi Manchurian batter fried cauliflower, spicy lemon coriander soup, chili chicken and hakka noodles……”
“Chinese Mirch is a welcome addition to the burgeoning mix of South Asian restaurants. The food is mainly antique Cantonese, remade with extra fresh ginger and garlic. One of the functions of this place, however, is to delivery very, very hot food such as chili garlic noodle…..”
India meets China and the spice is nice…the food is powered by bold Indian spicing and laden with chilies, ginger & fresh herbs…..like stir fried noodles
Given New York's obsession with fusion food, you might think Indian-Chinese cuisine was invented here. The combination actually dates back centuries to the first Chinese migrations to India, when a new land's seductive spices were applied to the traditional cooking of the old. Chinese chili paste joins Indian curry leaves in the smoky house chicken appetizer, which is softened by a subtle layer of yogurt. Crispy Szechuan lamb, twice cooked in red and green chilies, stands out among the meat. A mostly Desi crowd attests to the authenticity of chef and owner Vikram Lulla's creations.
"On the real plus side is also a very affordable menu served by a most- attentive staff in a simple, yet sophisticated setting. Presentations are contemporary and most appealing."
The restaurant is stylish and sleek...interesting and flavor-packed menu....a fantastic place to bring kids..this would probably an excellent 1st-time Chinese/ Indian fusion experience for children and grown-ups alike.
"The phenomenal and surprising food was served in a space they've transformed into a work of art....The menu creates unique combinations of Chinese and Indian cuisine....Their quality controls have resulted in a very tasty product here in Stamford."
"Those with adventurous palates, a love of spicy food or a hankering for seriously good Chinese Food will be happy to tuck into this new eatery"
"At the Framingham restaurant, which opened in November, the owners transformed a former mattress store along a busy stretch of Route 9 into a gleaming red and black dining room....Crispy okra is an unexpected treat, deep-fried wedges of salty and crunchy pods, dusted with Indian paprika and other spices and served in a paper cone like fries. The chilies in chicken lollipop rev up the heat quotient in these innocuous-looking but tasty fried wings, where the meat is pushed down the bone to resemble the candy that gives them their name. Steamed vegetarian momos, are artfully prepared dumplings...Vegetable ball Manchurian, fritters made of carrots, green beans, and corn, resemble malai kofta, Indian paneer and vegetable balls. These are much more delicate, and served in a sauce of onion, ginger, garlic, and cilantro. Singapore rice noodles with baby shrimp are easy to eat, mildly spicy and yellow with curry.... "
