This month, ADYA Executive Chef/Owner, Shachi Mehra, introduces four weeks of special curries in an effort to highlight India’s regional culinary styles and provide guests with a delicious, in-depth look at India’s culinary diversity. The curries will feature ingredients and styles of cooking unique to each region, from coconut and curry leaves, to poppy seeds and mustard.
“Curry, in simplest terms, is a mix of spices – the composition of these spices varies greatly among the regional cuisines native to India,” commented Chef Shachi, whose diverse menu of fresh Indian flavors features a variety of traditional curries. “As curries become increasingly popular, diners are beginning to realize that curry isn’t just Chicken Tikka Masala. My goal is to provide my guests with a better understanding of the defining factors of the different types of curries one can find in Indian regional cooking.”
Chef Shachi is with us to explain it all.