Chinese Mirch is basically a cross between Indian and Chinese cuisine, if you can imagine that. The Northern part of India is below Nepal and Tibet, which is the area where many of these dishes come from.
The thukpa came in a quart-size container filled with noodles, veggies, soup/stew and momos. I say soup/stew because you could describe thukpa as either. The menu says stew, but I consider this to be more of a thick soup.
The momos are hand-rolled, pan-fried, and come with either a hot dipping sauce, sweet dipping sauce or in a Szechuan broth. We opted for the hot dipping sauce, although in retrospect, we should have asked for the sweet sauce too.
Chinese Mirch is a small brick-and-mortar chain with a restaurant at 120 Lexington Ave (26th St) and a few more locations around New Jersey and New England. This food truck is their first foray into the mobile eats arena.
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