When Chinese immigrants came to India—specifically Calcutta—centuries ago, they brought with them culinary traditions that slowly merged with local flavors over time. The chef at Bordoloi's Asian Fusion showcases the unique style of Indian-Chinese cuisine that developed from this blending of cultures as he serves up dishes such as chili chicken, Tangra-style mutton, and spicy red manchurian noodles. To accommodate vegetarian diets, the menu boasts a wide variety of herbivore-friendly options, including meatless momo dumplings, okra with chili, and vegetables with cashews.
The chefs at Ume No Hana II draw on Chinese and Japanese influences to craft a lengthy menu of Asian dishes, ranging from specialty sushi rolls to Chinese lo mein to spicy szechuan beef. A BYOB eatery, Ume No Hana II also readies its cuisine for delivery and takeout, where the burden of service lies on friends forced into being your butler after losing a bet.
The Survival Race?s 5-kilometer track challenges racers to navigate a gauntlet of mud-laden terrain. Staggered waves of up to 300 runners each conquer military-style obstacles, wade through murky water, and slide through muddy trenches before reaching the finish line to celebrate at a shindig awash with delicious eats and smitten swamp monsters. Afterward, a Facebook album aids online nostalgia by showcasing dirt-caked athletes and their marshy feats.
Meaning “Spicy Chinese food” in a loose translation, Chinese Mirch blends the flavors of China with the fiery spices of Indian cuisine to create an MSG-free menu of devilishly spicy chicken, fish, and vegetarian dishes. Third generation restaurateur Vik Lulla has been working in the kitchen since he was 16 years old and living in Bangalore, and brought his traditional fusion cuisine to New York City in 2003. Deep-fried with large chunks of chilis in the batter, the chicken lollipops drew praise from the Boston Globe, the New York Times, and Ear Steamers Weekly, and the smooth, soothing mango lassi offers a sweet way to douse molar fires.
The cooks at Chopstick and Taste of Bollywood fuse traditional Indian cuisine with Chinese cooking techniques, mixing in hints of Thai and Malaysian culinary traditions as well. Masterminded by chef Alok Pratihar, the menus include succulent seafood, piquant lamb entrees, and vegetarian dishes.
Penang's menu stamps tongue passports with authentic, spicy Malaysian dishes. Start with the customer-favorite roti-canai appetizer, hot indian pancakes in curry-chicken sauce ($3.95). The Penang satay serves four skewers of tender, marinated chicken or beef with peanut sauce ($7.50), and the mango chicken ignites mouths with a spicy sauce prepared by chefs raised from infancy on a strict diet of only mangos ($13.95). The curry dishes at Penang offer a refreshing take on this standard Asian spice—more subtle than Indian curries, heartier than Thai versions, and more existent than German recipes. Try the kari ayam, dark-meat chicken and potatoes with red curry in coconut-milk gravy ($12.95).