In a restaurant landscape populated with a dizzying array of choices, Chinese Mirch makes a singular statement. Loosely translated in Hindi, Chinese Mirch suggests spicy Chinese food. Centuries-old in the Indian subcontinent, this cooking technique infuses Indian herbs and spices into a blend of Cantonese, Hakka and Szechuan style cooking. The result is an explosion of flavor, sometimes bold and fiery, but always a delight to the senses.
A third generation restaurateur, Vik Lulla trained in the family business in Bangalore, India, from the age of 16. Here, he acquired knowledge, skill, and a love for the art of cooking. Vik and his wife, Sienam, moved to New York and opened Chinese Mirch in 2003, the first of its kind, in the highly competitive restaurant arena of Manhattan. In creating the menu, Vik adapted and recreated many classic Indian Chinese dishes while developing new recipes based on fresh local ingredients.
We are unwavering in our insistence on the highest quality ingredients and raw products. We are committed to using the freshest, most healthful, minimally processed meats and produce available. Virtually everything we offer is made from scratch, daily and cooked to order. It takes a few extra minutes, but we would rather have a customer wait for great food than have great food waiting around for a customer.   Added on December 18, 2010