Mirch

White Field has changed so much lately, but Mirch is still sitting here at number 12. Most days it’s a lot of people from the nearby offices coming in for lunch. They’re usually in a hurry, looking at their phones while they eat. We try to get the food out fast because we know they only have an hour. It’s not a big place, just a few tables and some chairs that have seen better days. The kitchen is small, so it gets pretty noisy when the pans are going and the spice hits the air. You can usually smell what we’re cooking from halfway down the block. I usually handle the front, talking to the delivery drivers who are always zooming in and out. Sometimes the power goes out for a bit, and we just light some candles and keep going until it comes back on. It’s not fancy or anything like that. We use a lot of green chilies, hence the name, and my eyes sometimes sting when the prep work is being done in the back. The walls are painted a simple color, and we have a clock that’s always five minutes fast. It helps us stay on schedule, I guess. We aren't trying to be the biggest place around here, just a spot where you can get a decent meal without spending too much money. It is just us, doing our thing every day, making sure the plates are clean and the food is hot.