"Chinese Mirch"? You mean the month before Chinese April? Oh, you mean Mirch as in "merchant?" Not that either, eh? Maybe as in, "not mirch, what's new with you?" - close but no cigar, I guess. But it turns out that there's quite a bit that's new with this trendy Chinese/Indian hybrid currently in full swing on Stamford's bustling Atlantic Street. "Chinese Mirch," founded by third generation restaurateur Vik Lulla, is a labor of love for Mr Lulla and his wife Sienam. The couple opened the first "Chinese Mirch" in NYC in 2003 to great critical acclaim. Now, the couple owns two "Chinese Mirch" restaurants in Manhattan, this new Stamford location with another opening in Farmington this Summer, and one in Cambridge, MA coming soon. But what's this Mirch business all about? As someone who HATES not knowing the true meaning of things, I just HAD to find out.
Credits clockwise from top left: Copyright 2010, Chuck Dorris, eDining.us, Amy Kundrat, Copyright 2010, Chuck Dorris, eDining.us, Amy KundratThe culinary muscle flexed by Thali's Chef Prasad Chirnomula has educated and perhaps even defined Connecticut's interest and demand for Indian cuisine. With the fifth Thali opening in Westport, and his thirteenth restaurant overall, Chef Prasad has clearly hit his stride. Mining the traditional and regionally diverse dishes of India with a contemporary interpretation is Thali's niche. Staying true to this, Thali Westport innovates with a small plate approach skewed thoughtfully toward our impatient palates and lighter wallets. Throughout his menus, Chef Prasad uses his homeland as a starting point with each Thali launch continuing to raise the bar for eclectic Indian culinary experiences and Westport is paving the way.
The beauty of the small plate style of eating is two-fold. As a way to explore an interesting menu in greater depth, it offers you smaller proportions and more opportunities to experience different flavor profiles. It also offers a relaxed and steady stream of food, as the kitchen will send out each plate as it is prepared rather than slam you all at once. I much prefer this anyway as I know my shrimp, usually done in a flash will not be overdone or sit waiting for my lamb croquettes to catch up. And if you prefer not to share, you can easily order an entree or make a meal out of your own small plates and hoard them for yourself, you selfish gastronome.
"Please, can we go for Indian?" I often implore. Yet my pleas usually fall on deaf ears as a large majority of my peeps find Indian cuisine just too heavy or just too spicy or just too Indy. Yet I think the perfect solution has finally surfaced with what I'll call "Indian Fusion." It's the trendy and very "very" new Indian restaurant in Stamford, TAWA. Head chef and owner, Kausik Roy, a native of Mumbai, says that he wanted to open a "...very different type of Indian restaurant that draws on a deep respect of food tradition and a love for breaking food rules..." - and he has certainly succeeded.
As I walked into my house the other day, distracted with thoughts of what to make for dinner for our houseguests, I was greeted by a sweet scent of ginger and curry wafting through the door. I was famished after a long day and was downright tickled to find a delicious terrine of spinach, chickpeas, and Indian spices stewing on my stovetop. I sighed, thinking how pleasant it was to have houseguests after all!
My dear friend Jackie and her Indian husband, Habib, were staying a few nights on their way up to Maine. As I lifted the lid and took in the tantalizing aroma, I was transported back to Jackie and Habib’s wedding in a Tribeca loft, where Habib’s mother had seemingly spent weeks preparing the most sumptuous Indian fare for their wedding reception. I had heard from Jackie that Habib had inherited his mother’s cooking skills as well as their old family kitchen secrets, but I had never experienced it firsthand. Turns out, anyone can enjoy this home made Indian fare without spending hours in the kitchen.
If you’re like me and think that cooking authentic Indian food requires a Tandoori oven, a trove of exotic spices and years of apprenticeship with your Indian grandmother, then put away that Bombay takeout menu because local chef Preeti Sikri is unlocking the secrets of Indian cooking with her ongoing series of classes called CurryOmCurry.
I attended her latest group class covering “Indian Breads” at a Westport home this week with two friends. We learned to prepare all those yummy breads I love to order but never thought I’d make at home
"Chinese Mirch"? You mean the month before Chinese April? Oh, you mean Mirch as in "merchant?" Not that either, eh? Maybe as in, "not mirch, what's new with you?" - close but no cigar, I guess. But it turns out that there's quite a bit that's new with this trendy Chinese/Indian hybrid currently in full swing on Stamford's bustling Atlantic Street. "Chinese Mirch," founded by third generation restaurateur Vik Lulla, is a labor of love for Mr Lulla and his wife Sienam. The couple opened the first "Chinese Mirch" in NYC in 2003 to great critical acclaim. Now, the couple owns two "Chinese Mirch" restaurants in Manhattan, this new Stamford location with another opening in Farmington this Summer, and one in Cambridge, MA coming soon. But what's this Mirch business all about? As someone who HATES not knowing the true meaning of things, I just HAD to find out.
