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You'd expect a marriage of Indian and Chinese cuisine to produce tangy, delectable offspring—though you might not have predicted the lollipops. Still, chicken lollipops are a staple of Chinese Mirch's wide-reaching menu, described as an ideal treat for spice-seekers in a 2004 New York Times feature. The article highlights the morsels of red chilis that speckle the chicken's crispy batter, which is but one example of "the kitchen's considerable skill at deep-frying." The same talent is showcased in the gobi Manchurian, a mix of cauliflower florets and seasoning, as well as in the momos: Tibetan dumplings stuffed with meat or veggies, served onsite or from the restaurant's wandering food truck.
Whether your dish is prepped dry or with zesty Manchurian sauce, fiery flavor seems to take center stage. In fact, the chili chicken in gravy earned a spot on Time Out New York's list of the City's Spiciest Dishes for the "slowly intensifying blister" of its green bird's-eye peppers. The blend of Indian, Cantonese, Hakka, and Sichuan culinary styles also adapts to suit more sensitive palates without forcing patrons to substitute fire extinguishers for salt shakers. Behind the scenes, chefs refrain from adding MSG or preservatives to their plates, and they craft the majority of their entrees from scratch. This elemental approach is in line with owner Vik Lulla's upbringing in Bangalore, India, where he learned to prioritize freshness and innovation when brainstorming his signature fusion dishes.