Mirchi, a vast Indian eatery that seats 150, specializes in hyderabadi dhum biryani, a hearty rice dish that draws on both Mughlai and Andhra cuisines. Cooked via dhum—steamed over coals—the biryani sandwiches feature fillings such as steaming vegetables and traditional goat meat nestled in between layers of long-grained basmati rice. To complement biryani, the kitchen wraps crepe-like dosas around fragrant potatoes, roasts chicken in a clay tandoor, and delicately spices curries such as the chickpea-powered chana masala. Paneer-fried rice and other Indo-Chinese cuisine lend international flair to the menu like a UN meeting agenda written in glitter and puffy paint. Staffers can spice dishes to customer specifications to prevent undesired eye watering.