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Crispy Szechuan lamb is twice-cooked and tossed with red and green chilies at Chinese Mirch. (Photo by Marko Georgiev)
Crispy Szechuan lamb is twice-cooked and tossed with red and green chilies at Chinese Mirch. (Photo by Marko Georgiev)
Posted: Thursday October 4, 2012, 10:11 AM
Eat & Drink Starters: Chinese Mirch in Edgewater
By BOB PROBERT, SPECIAL TO THE RECORD

The name of this new Indian-Chinese restaurant in Edgewater refers to the hybrid cuisine and unique flavors that developed thousands of years ago in an area of India near the Chinese border. Seeking new opportunities, Chinese immigrants moved to India, where local herbs and spices met a blend of Cantonese-, Hakka- and Szechuan-style cooking.

The result, according to the Chinese Mirch website, is "an explosion of flavor, sometimes bold and fiery, but always a delight to the senses — just like you would experience when eating Chinese food in India." According to co-founder Sienam Lulla, in fact, this type of fare is the number one choice in India for dining out.

Sienam's husband Vik is a trained chef-turned-restaurateur who worked in his family's restaurant in Bangalore. When Vik and Sienam arrived in New York City in 2003, they found an abundance of Indian restaurants but none that offered the Indo/Chinese cuisine they loved. They saw a potential niche and took full advantage, opening the first Chinese Mirch in the area known as Curry Hill. Despite being located in a very competitive dining area, the restaurant was so successful that it's now a franchise, with a total of five locations in four states. The Edgewater location, the latest, opened in August and can accommodate 55 patrons. The modern space, dramatically decorated with a red and black color scheme, features a large dining area in the back, with additional tables along one wall and a few more up front.

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