Chinese Mirch (CLOSED)

Although few cuisines remain unfused in New York, Indo-Chinese is still an unusual marriage (it has long been popular in India). True to its name (mirch is a type of chili), Chinese Mirch does heat best. A mountain of crunchy deep-fried okra is fiery, with a salty, tangy seasoning (try to eat just 20). Seafood and lamb selections provide the most inspired examples of border crossing: Sliced morsels of Szechuan lamb are twice-cooked for a crisp outer layer; they’re deliciously tender and lightly coated with a garlicky Chinese brown sauce. The date-pancake dessert—four thin triangles filled with a sweet date paste and topped with a dollop of ice cream—makes you want to bless this union.