I wanted Indian and AnnMarie wanted Chinese. It was a stalemate between the cuisines of the two most populous countries in the world. The arguments for each side are limitless, so we figured that there must be a better way. That’s when we found Chinese Mirch.
Chinese Mirch specializes in Indian Chinese cuisine and offered us if not the best of both worlds (Chicken Tikka Masala Soup Dumplings?), then something from both worlds. The lunch specials ranged from “hot” to “very hot” in terms of spice, so we expected to be in for something serious no matter what we chose. In the end, chicken carried the day as I went with Chicken Manchurian and AnnMarie chose Kung Pao Chicken. I added a Sweet Corn Soup and we were on our way.
Like Hill Country, Chinese Mirch believes that its customers can’t have too much silverware, so they gave us an extra fork and spoon for good measure. They also took the Mishima strategy of putting the soup in a container in a plastic bag. Surpisingly there was no leakage, but opening it was still a bit of a pain. You want to hear about the food though, right?
My soup was a little thin, although it was a big portion for the price ($2 extra with the lunch special). Meanwhile, the Chicken Manchurian was not quite as exciting as I thought it would be. It was a little spicy, but other than that, it didn’t offer all that much. The basmati rice was great though!
On the other hand, AnnMarie’s Kung Pao Chicken featured fresh veggies, crunchy cashew nuts, and all around good flavor.
One for two would make you a Hall of Fame baseball player, but lunch locations are held to a higher standard. If you’re looking for something different, Chinese Mirch fits the bill for fusion, but doesn’t quite knock it out of the park.