Food
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are cooked in a traditional clay oven, including Achari Murgh
Tikka, made with tender boneless chicken, pickling spice
and coriander.
Bigger meals are under the “Pet Puja” section which is
translated as “worship the belly.” Guests can enjoy the fiery
Junglee Maas, a curry dish made with goat on the bone,
Adda’s own chili blend and onions; or the Bengali staple,
Murgh Rezala, a half-chicken marinated in yogurt and served
with green chili and egg.
Guests can also enjoy naan, the flatbread which comes in a
variety of flavors like butter, garlic and Amul cheese and chili;
and a refreshing mango and mint lassi to cool things down
between bites.
Mazumdar shared that he wanted
Adda’s cuisine to be “unapologetically
authentic,” meaning that diners get to
experience many of the dishes as they
are traditionally eaten. The restaurateur
said that at his other places, he worried
about the food being “too spicy” for
some people, but did not shy away from
spice at his newest eatery.
“Dishes at Adda that are meant to be
served spicy are made spicy and dishes
that aren’t, are not,” Mazumdar said.
Adda is opened from Monday to
Saturdays for lunch and dinner start-ing
on Sept. 12. Lunch is served from
noon to 6 p.m. and dinner is served
from 6 to 9 p.m. For more information,
check them out on addanyc.com or @
addanyc on Facebook and Instagram.
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