On Monday night, I tried a new kind of cuisine – Chinese Indian food. Along with two young Indian associates from my office, I went to Chinese Mirch on Lexington Avenue. The visit was prompted by a conversation with the two women about the food that they grew up with in India – and by their nostalgic descriptions of Chinese dishes that incorporate Indian spices.
According to the New York Times, “Chinese Mirch is the first Manhattan restaurant to serve the strange but satisfying hybrid of two of the city's favorite cuisines: Chinese and Indian.” We began with gobi Manchurian, or fried cauliflower with slivered chili peppers and garnished with cilantro, then moved on to chili garlic noodles with mixed vegetables, chili chicken, and milder vegetable balls. The last two dishes were served with “gravy,” or a thick brown sauce.
My two dining companions promptly pronounced everything “not that spicy.” Of course, I wouldn’t know; it’s not the comfort food that I grew up with. But we've already made plans to hit the restaurants and bakeries of Jackson Heights.
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From BoingBoing.net:
Eating certain curry dishes may improve the cognitive performance of elderly people, report scientists from the National University of Singapore. Apparently, the curcumin in tumeric, often used in curry, may prevent the plaque build-up in the brain that's associated with Alzheimer's. From New Scientist:
"What is remarkable is that apparently one needs only to consume curry once in a while for the better cognitive performance to be evidenced," says Ng, who says he wants to confirm the results, possibly in a controlled clinical trial comparing curcumin and a placebo.
That’s good news, because I love curry. Maybe I should volunteer for the clinical trial!
I went back to the area a couple of days later to try the dosas at Chennai Garden, an Indian kosher vegetarian restaurant.
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