Like most Indians, there are two things we’re passionate about – Bollywood and food (no, cricket is not that hot on our list).
In a long life, we’ve watched several hundred Bollywood movies (Hindi and Tamil) and dined at scores of Indian restaurants in Asia, Europe and North America.
North Indian or South Indian, Gujarati or Indian Chinese, Chettinad or Andhra style, the smell and sight of Indian food in any of its myriad flavors sends us into raptures.
So it was no surprise that during our last visit to New York City, we headed to Curry Hill, the area of Manhattan famous for its concentration of Indian restaurants.
This time, we decided to make Chinese Mirch on Lexington Avenue (corner of Lexington & 28th St) our port of call.
As its name suggests, Chinese Mirch is the place for noodles, chop suey, fried prawns, Gobi Manchurian, Szechuan Fried Rice and a host of other exotic Indian Chinese items.
Its neighbors include Curry in a Hurry, Copper Chimney, Pongal, Indo Munch, Chennai Garden, Tamil Nadu Bhavan, Banana Leaf and Diwali.
No sooner had we stepped into Chinese Mirch than we were quickly ushered into the upstairs seating area. The place was almost empty as it’d just opened for lunch.
Famished as we were, we quickly ordered a mix of