Back again. All good: Butter chicken, Pappano fish, cauliflower, the mango Lasse, goat, butter nan. Every dish was spicy.
An interesting place, a little unusual take on Indian food. But honestly I had a little more expectation on them. Both of us visited for the dinner. The place is small on space, the tables are even smaller, and very closely packed. It’s more like an old charm restaurant cabin like feeling, with a casual and laid back vibe. The wall decor is pretty chic, and hip. The servers are not equally interesting though. They don’t laugh or talk much. Maybe they are too busy! I started with a tea, which was fine. We two shared the first course - batata puri, which was absolutely similar in taste as Dahi puri. The ingredients are fresh, and high quality. The next star in the first course was keema pav, arguably the best in the lot. The keema/ minced meat was terrific in color, taste, and aroma. We thoroughly enjoyed that with the side of buttered pav/ bread. Meanwhile we got a Mango lassi to drink. It was thick and fresh, however, not the best one in my life. Next, in the main course, the biriyani arrived! It was cooked in ‘Dum’ with a lid on top ( the lid was made with atta/ flour). We ordered the chicken one. However, this is not the best biriyani in my life! Not even a close!! Portion size was great. The biriyani was served with raita. The raita was fresh, and good. To me, the biriyani was more like a Hyderabad one with added mint and cilantro. The ‘Jangli mass’ which was a big feast of tender, juicy mutton curry was decent. Portion wise both of the dishes were nice. We finished the food and both of us were so full that we couldn’t think about any dessert to eat. So we skipped the dessert course.Overall, the concept and the food was pretty decent. But they need to work on. I recommend it, however, not sure if I myself will go back unless they add something special in the menu.
This place is pricey but NYC is too. Fortunately, you pay for fire food and good quantities. Our table got the Lotus Kofta, butter chicken, Lucknow biryani, and Szechuan gobi. Coupled with some garlic plus butter naans. The biryani was served in a sort-of bread bowl (like an inflated puri). The entrees came with rice as well.Szechuan Gobi was my favorite. The cauliflower was fried very crispy and spice level and flavor were both balanced. Highly recommend trying that for appetizer if you go.
Pretty good. Food came fast. Was pretty packed. Now I know why they’re only open for 4 hours at a time. Everything was spicy in a different way which is my fave thing on a menu. Totally coming back for the curry goat.
This was quite a finding! We wanted a good restaurant near our Hotel, and we were really impressed with my daugther with Adda's food quality and the attentive service. We had the Vada Pao, the Chili Paneer Tikka and the Lucknow Dum Biryani, which was the star of the evening!! Keep it up!!
Very nice cozy place. Dinner is slightly higher but food is good. There are some spicy ? dishes but their yogurt is very soothing. The Mango lassie is smooth too.
I’ve been a huge fan of Chef Chintan, unapologetically Indian foods ever since going to Dhamaka. We then went to Semma and blown away. We then went to Rowdy Rooster and it was a dream. So I wanted to go to Adda which was the original that started it all. Unfortunately it didn’t live up to the hype and I was a bit disappointed by what it could have been.We were a group of 6 and ended up ordering a lot of items. I’ll walk through my thoughts on all of them.- 20/10 the paneer tikka is made of my dreams. From the flavor to the texture to the spice level, I’d go back for this dish alone.- 20/10 vada pao - having eaten the vada pao at rowdy rooster, I wanted to try the original and I must say this one was better!- 5/10 pav bhaji - I’m amazed how it’s really hard to find this relatively simple street food delicacy in the US. Given how good the chef is, I expected more. It was a bit watery and the flavor profile didn’t hit the spot!- 5/10 schezuan gobi - this is another dish that we had at Rowdy rooster and this dish here was more spice and lacked in the flavor depth- 5/10 black daal - this is the dish that I litmus test every Indian restaurant and this one missed the mark but a lot.- 1/10 lotus root kofta- this dish could be a lot more. It had all the interesting ingredients but I feel like it was drowned in sugar and i could barely taste anything else.- 20/10 dum biryani - although the menu only has lamb biryani, they do serve vegetarian and chicken versions! I highly recommend getting it. Their biryani is next level. A bit too spicy but has all the right flavors
Full of flavor! It is spicy, but I think you can order and ask for less spicy (highly recommended because it was too spicy for me). The first appetizer item on the menu is excellent. It is a small hot crunch ball with cold yogurt and spicy something inside. Hot, cold, spicy, sweet taste all in one bit. The curry and other food is very flavorful. Naan bread is very good.
Adda used to be one of my favorite Indian restaurants in Long Island City queens . Service is always welcoming and beyond friendly however the food is not as great as it used to be when they opened. The black dal is not the same (used to be more creamy and not spicy), the butter chicken is not as sweet and mild (actually it was spicy) and the saag wasn’t as creamy as should be. I’m really hopeful they’ll revert to their previous menu as well as their previous way of cooking the meals because it has a great place in my heart (I was there when they just opened).
Not the same as before. It seems the pandemic has taken a toll on Adda too. The food just didnt taste as great.We had for appetizer’s- keema pao (minced mutton)- dahi batata puri- brain fry- pao bhajiFor mains- Tandoori chicken- goat biryani- butter chicken- goat curryThe bheja fry, dahi batata puri, keema pao, butter chicken stood out the most.The tandoori felt as if the masala had not found its way into the meat. The curry’s were almost indistinguishable—a sign of lack of ingenuity or that the spices were so strong as to tamp down any flavors with their overpowering presence.And the signature dum biryani which used to be my favorite was underwhelming—the thick variety of rice felt undercooked, the goat wasn’t tender enough.I am still rooting for this restaurant as it has one of the more authentic menus, the bheja fry—one of my favorites— and I am still longing for the Biryani of yore.. when when the rice, goat, masalas imbue each other in a happy medium..