Matches in DBpedia 2014 for { ?s ?p Chinese Mirch is a restaurant chain serving Indian Chinese cuisine. It currently has locations in Connecticut, Massachusetts, New Jersey and New York and a food truck. The concept was conceived and developed by Vik Lulla, who is a third generation restaurateur, in the family business in Bangalore, India, from the age of 16. Here, he acquired knowledge, skill, and a love for the art of cooking. Vik and his wife, Sienam, moved to New York and opened Chinese Mirch in 2003, the first of its kind, in the highly competitive restaurant arena of Manhattan. In creating the menu, Vik adapted and recreated many classic Indian Chinese dishes while developing new recipes based on fresh local ingredients. Sienam having traveled extensively as a result of her work in the fashion industry developed a love for food and global flavors. With a family background in banking, dinner table conversations gave her a strong foundation in math and accounting, a must have skill to survive in the tough restaurant industry.. }
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- Chinese_Mirch abstract "Chinese Mirch is a restaurant chain serving Indian Chinese cuisine. It currently has locations in Connecticut, Massachusetts, New Jersey and New York and a food truck. The concept was conceived and developed by Vik Lulla, who is a third generation restaurateur, in the family business in Bangalore, India, from the age of 16. Here, he acquired knowledge, skill, and a love for the art of cooking. Vik and his wife, Sienam, moved to New York and opened Chinese Mirch in 2003, the first of its kind, in the highly competitive restaurant arena of Manhattan. In creating the menu, Vik adapted and recreated many classic Indian Chinese dishes while developing new recipes based on fresh local ingredients. Sienam having traveled extensively as a result of her work in the fashion industry developed a love for food and global flavors. With a family background in banking, dinner table conversations gave her a strong foundation in math and accounting, a must have skill to survive in the tough restaurant industry.".