New Indian restaurant serves up its 'unapologetic' cuisine in Long Island City – QNS.com

New Indian restaurant serves up its ‘unapologetic’ cuisine in Long Island City

Photos courtesy of Adda

A new Indian canteen in Long Island City opens to the public tomorrow.

On Wednesday, Sept. 12, owner Roni Mazumdar and Chef Chintan Pandya have joined forces to open Adda at 31-31 Thomson Ave. The duo previously worked together on the acclaimed artisanal Indian restaurant Rahi, located in Greenwich Village.

In addition to Adda and Rahi, Mazumdar is also the owner of The Masalawala, which currently has two locations in Manhattan and Long Island City.

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Adda, which means”a place where people hang out” was conceptualized by Mazumdar to reflect the authentic cuisine that he and Pandya had while growing up in India. The owner said that he intended for the eatery to be a departure from the upscale food served at his other restaurants.

Adda’s decor also adds to its authentic vibe, with a collage wall covered with Indian newspapers and hand painted plates on each table.

Dahi Batata Puri
Dahi Batata Puri

Last week, Adda was open for a series of preview dinners, where guests had the opportunity to sample dishes on the menu made by Chef Pandya. The chef previously worked in the Michelin-starred Indian restaurant Junoon.

In the “Halka Phulka” or “snacks” section of the menu are dishes like the crispy Kale Pakoda made with whole kale leaves covered and fried in ground chickpeas, chat masala and several chutneys or Dahi Batata Puri, soft potato puffs served with chatpata aloo, tamarind and mint chutney, yogurt.

Kale Pakoda
Kale Pakoda

The Thoda Bhari or “tandoor grill” section showcases meat and vegetable dishes that 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.

Junglee Maas
Junglee Maas

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.

Murgh Rezala
Murgh Rezala

“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 starting 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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