Adda

06/03/2026

Chaat is a study in contrast. Hot and cold. Sweet, sour, spicy, bitter. Every bite is built to keep you searching for the next one.

Its roots trace back centuries to the streets and markets of North India, where vendors learned how to layer textures and flavors into something greater than the sum of its parts. There are no rigid rules and every region, city, and cook has their own interpretation.

For Chef Neel, that’s what makes chaat so compelling. It’s not a dish. It’s an idea! Thanks for hanging out and ‘chaating’ with us !!
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05/31/2026

Adda’s Masala Chai Float: a mocktail made of delicious chai soda - topped with salted malai foam and finished with a crunchy Parle-G Biscuit. ⁠
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05/28/2026

We’re kicking off summer at the boardwalk! Join us at City Harvest Presents Summer in the City 2026: Under the Boardwalk on 6/10 at The Lighthouse at Chelsea Piers. Adda will be serving up Kale Chaat alongside some of New York City’s best chefs, restaurants, and mixologists, at this premier waterfront tasting event. Proceeds support work rescuing nutritious food and delivering it for free to New Yorkers in need. Get tickets: cityharvest.org/boardwalk

05/19/2026

The post-shift snack is a sacred thing…

Chef went in on the and opened a tin of Badger Flame Beets — perfectly preserved in oil and balsamic vinegar, and built something beautiful: beets, chopped onion, green chili, cilantro, chaat masala, all piled high on a crispy papad. 👏 simple. intentional. perfect.

Find Row 7 Tinned Vegetables now on their website. 🫰

02/16/2026

Adda is seeking an experienced Senior Line Cook to join our high-caliber kitchen and be part of a team shaping the future of regional Indian cooking 🔪

Please send resumes to [email protected]

02/04/2026

Chef is bringing a little bit of Adda to East Village for the next 3 nights. Here’s the lineup:

Mirchi ka Maas
Braised short rib, smoked white korma sauce, slit green chilies, (whichever cheese we decided on)

Lamb Boti
House ground lamb mix, signature tomato sauce, fresh mint, low moisture mozzarella

🔥🔥🔥

01/16/2026

Long before the Scotch egg was Nargisi Kofta...

Eggs wrapped in seasoned minced meat, shaped by hand and cooked in gravy. The British version came later, stripped down, breaded, portable and useful. But this was never meant to be utilitarian.

Our version, Murgh Kofta, keeps the context intact. Mince Crystal Valley chicken, wrapped around a whole boiled egg and cooked to be oh so tender. But the heart of the dish is the yogurt-onion cream sauce, slow-cooked, rich, and deeply savory.

Don’t rush it, lean into it.

01/14/2026

VIJ’S AT ADDA. ONE NIGHT ONLY. JANUARY 27TH.

Chef Chintan Pandya welcomes Chef Vikram Vij from Vancouver for a coast-to-coast conversation about tradition and evolution at the table.

The evening will feature a six-course dinner from both chefs, highlighting the breadth and influence of Indian cuisine across North America. Expect classics, personal signatures, and dishes shaped by time.

This is a rare chance to experience two singular voices, side by side, for one memorable night at Adda.

🎟 Tickets are limited.
👉 Reserve now on Resy. (Link in bio)

01/07/2026

Lamb Parcha is bar food with a past life.Born in the cafés and old bars of Mumbai, parcha cooking was designed to hit fast (and hard): lamb sliced so thin it cooks in minutes, spiced just enough to keep you ordering another round. The sauce does the heavy lifting, a smooth saffron-cashew base, finished with housemade lamb butter that melts back into the meat, turning the whole thing glossy, deep, and seriously indulgent. 🤤

Served with a side of pao for a reason... this is scoop-it-up, wipe-the-plate, don’t-waste-a-drop cooking. 👌

12/29/2025

At Adda, Kaddu Boorani shows up in the colder months, when squash is everywhere and the kitchen leans into warmth and patience. Carnival and butternut squash are roasted until soft and deeply caramelized, then folded into rich, tangy pumpkin yogurt.

A roasted, spiced chili crunch comes last, poured generously over the top, bringing heat, texture, and contrast. The result is a dish that’s layered, balanced, and quietly indulgent. Just right for cold, dark nights 👌

12/19/2025

At first glance, Mirchi Ka Maas looks gentle, almost polite. A creamy white gravy that signals comfort... but that’s intentional misdirection.

Inspired by Rajasthan’s Laal Maas, a dish born of arid landscapes where heat, spice, and preservation were tools of survival, Chef Neel flips the script. Here, the base is cashew, onion, and yogurt, with heat from green chiles. Slow-braised Niman Ranch short rib carries that warmth, allowing the masala to unfold slowly, bite after bite.

Mirchi Ka Maas, a quiet reminder to never judge a dish by its color 🫰

12/08/2025

Tomorrow night: Adda’s head chef, , hits the kitchen for a one-night cooking demo that gives you a first look at the future of Adda.

Born in Mumbai, trained at CIA, sharpened at Eleven Madison Park, and shaped by Dhamaka, Neel’s cooking sits right at the intersection of discipline, nostalgia, and pure Indian soul.

In-person seats are long gone, but virtual tickets are still open.
Tap the link in bio and pull up a (virtual) chair 🔪

12/03/2025

Have you tried the new fall dishes at Adda? They’re focused, bold, and unapologetically delicious.

We’ll save you a seat 🫰


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12/01/2025

11/25/2025

Red Mullet has been beloved across the Mediterranean for centuries, and its delicate texture and naturally briny sweetness make it just as at home alongside South Asian flavors.

Coated in flattened rice flakes that crisp up into a golden armor meant to mimic the fish’s own scales, then paired with bright citrus chutney and a seaweed koshimbir, our Coastal Fish Fry brings together traditions from two sides of the world in a way that feels unmistakably Adda. 🐟

08/21/2025

x beer. brewed in brooklyn - basmati rice lager, coconut ipa, mango saison, and more.
exclusive beers made to match the flavors you love. crack a cold one you can’t find anywhere else. 🍻