Best Food In China

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Tangy, tasty and kind of naughty.
Daya Prasad has one goal, “don’t copy-don’t follow the crowd- and create something new”. This is his mission at Mirch Masala, and one that shines through his boisterous, passionate personality.

Daya is actually a well-known figure within the Indian community. He established the first Indian restaurant in China way back in the day, and has opened Mirch Masala in both Nanluguxiang, for the local Chinese palate, and in Ritan for the expat and Indian palate. His restaurant is filled with people from foreign and Indian embassies. In fact, he has been often asked to help open kitchens for new Indian restaurants. As a result, he has tried them all, and knows how to make his dishes the best.

Mirch Masala offers a well-read selection of wines, beers local, foreign, and Indian, and even Bollywood cocktails. On offer is also Indian lemonade, but is more of luke warm lemon water than lemonade. The menu is comprehensive and easy to follow. Don't be afraid to try the hotter dishes, or request it. We ordered mild/hot and it was what I'd call mild. They however will make it as hot as you want if you tell the waiter when you order. The amount of chilli and spices can be adjusted according to taste.

Prawn Pakora, 45rmb, is a wonderfully tasty appetizer or side dish eaten across India. Mirch Masala’s gives you a delicious and irresistible Prawn Pakoras. Crispy and soft shell nibbles that everyone will love, perfect as a side dish to Asian foods. The sight of the pakoras is hard to resist, and the prawns were not furry which tends to suggest they had been frozen too long or cooked too hard either way the texture was plump and crisp.

Aloo Chaat , 30rmb, is a spicy snack item, popular in north India. Mirch Masala gives you an enjoyable taste of India with this delicious recipe for a tasty vegetarian starter. Aloo Chaat is an Indian dish made with spiced potatoes. It is sold by vendors all over the streets of India, and has only recently made an appearance in the West. Tangy, tasty and kind of naughty. However, it should be served piping hot and a bit burnt for the best taste, and Mirch Masala’s was mild. It blended well with the Eggplant Raita, a completely unique creation by Mirch Masala of sweet and lemon tang eggplant.
Lamb Tikka Masala, 65rmb – were chewy bites of boneless lamb marin ated in a blend of freshly ground herbs, baked over charcoal, then cooked. This is definitely a King of Curries and was a solid performer at Mirch Masala with a smooth rich masala suace. It should be served mild or else it is not real masala and Mirch makes sure its masala is the real deal.

Jaipuri Chicken, 55rmb, - were morsels of chicken fillet cooked with mushrooms, tomatoes, and onions with a special mix of spices. A traditional dish from the orange city of Jaipuri, India, it is quite hot and sweet as jaipuri should be. Mirch’s masala is a special masala for Beijing, and the only one made with plump juicy mushrooms.

Mahal Khumb, 40 rmb, a vegan specialty of Mirch Masala, was a creamy mushroom and corn dish, cooked till the mushrooms were soft but not pulpy or overcooked. Don't let the color scare you though, because this is not a particularly hot dish. The orange-yellow color comes from the onions in the gravy, and the dish has a unique lemon grass taste.

The Saffron Rice, 22rmb, suited each dish perfectly, and allowed the curry tastes to find them. The Frontier Naan was stuffed with raisin and nut paste, and was sweet though not strong enough in taste. The Garlic and Palah (Spinach) Naan, 15rmb, allowed the garlic some strength and body, but both naans were burnt on the bottom, ruining the taste of the ingredients.

Gulab Jamun, is a tasty dessert and is an Indian version of warm donuts floating in warm sweet syrup. Served as a dessert, this is a staple in most parts of India. Otherwise, without dessert, Indians feel empty. The perfect dessert for any occasion, there are very few people who don't like Gulab. Mirch Masala combines the hot jamun with cold rice pudding, giving it a sensory experience.

Rasgulla - are cheese balls (size of a golf ball) immersed in a flavored syrup associated with Bengal. It springs back and retains its shape when pressed, it is cooked. ... Rasgulla is a very popular cheese based, syrupy sweet dish, and Mirch has shipped it from India.

The Indian milk tea packed a wallop of ginger of karaman that sweetened the pot so to speak.

You will find something different at Mirch Masala. In constant communication, with the hotel and restaurant industry in India, Daya ensures strong masala curries with his own flare.

Free delivery covering Dongcheng, Haidian, and Chaoyang District.

-- by Larissa Paschyn

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