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…….”
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.
