Show 548, October 21, 2023: Chef Shachi Mehra of ADYA and Chef Diana Briscoe of Gracias Madre – Chefs’ Collaboration Dinner Part One

Shachi Mehra of ADYA

ADYA Executive Chef & Partner Shachi Mehra and Gracias Madre Executive Chef Diana Briscoe present a plant-based culinary journey from Mumbai to Mexico on Wednesday, November 1 from 6 to 8 p.m. at Gracias Madre Newport Beach. The four-course collaborative dinner on Dia de Los Muertos will showcase each chef’s individual style, as well as the magic that happens when the bold, authentic flavors of Indian and Mexican cuisine collide. Chefs Shachi and Diana join us to tempt us with all the menu specifics.”

“It’s exciting to have the opportunity to showcase the synergy between Indian and Mexican cuisines on a day that celebrates and honors lost loved ones,” explains Chef Shachi, who revealed that she enjoys collaborating with chefs to show how Indian food can come together with cuisines from other parts of the world to create unique flavors and combinations. “Gracias Madre’s plant-based focus has given me an opportunity to get creative with the menu and beverage pairings that are sure to surprise and delight guests.”

“The dinner will be held at Gracias Madre Newport Beach and seating is extremely limited. Tickets for the dinner are $95 per guest (excludes tax & ticket fees). Guests will be able to add on Mezcal pairings for $45 and non-alcoholic beverage pairings for $35.” Tickets must be purchased in advance. (Call Gracias Madre Newport Beach to be added to the Wait List.)

Show 548, October 21, 2023: Chef Shachi Mehra of ADYA and Chef Diana Briscoe of Gracias Madre – Chefs’ Collaboration Dinner Part Two

Shachi Mehra of ADYA

ADYA Executive Chef & Partner Shachi Mehra and Gracias Madre Executive Chef Diana Briscoe present a plant-based culinary journey from Mumbai to Mexico on Wednesday, November 1 from 6 to 8 p.m. at Gracias Madre Newport Beach. The four-course collaborative dinner on Dia de Los Muertos will showcase each chef’s individual style, as well as the magic that happens when the bold, authentic flavors of Indian and Mexican cuisine collide. Chefs Shachi and Diana join us to tempt us with all the menu specifics.” Think Coconut Chickpea Curry with green rice, basil marinated tomatoes and homestyle chapati

“It’s exciting to have the opportunity to showcase the synergy between Indian and Mexican cuisines on a day that celebrates and honors lost loved ones,” explains Chef Shachi, who revealed that she enjoys collaborating with chefs to show how Indian food can come together with cuisines from other parts of the world to create unique flavors and combinations. “Gracias Madre’s plant-based focus has given me an opportunity to get creative with the menu and beverage pairings that are sure to surprise and delight guests.”

“The dinner will be held at Gracias Madre Newport Beach and seating is extremely limited. Tickets for the dinner are $95 per guest (excludes tax & ticket fees). Guests will be able to add on Mezcal pairings for $45 and non-alcoholic beverage pairings for $35.” Tickets must be purchased in advance. (Call Gracias Madre Newport Beach to be added to the Wait List.)

“Whether you’re a foodie, a plant-based enthusiast or simply looking for an extraordinary dining experience in Orange County, Gracias Madre’s chef collaboration dinners are not to be missed. Come for the food, come for the stories, and come ready to savor the best of both worlds!”

Show 402, December 5, 2020: Baker Dean Kim of OC Baking Co. and Chef Shachi Mehra of ADYA

Dean Kim of the OC Baking Company“Those who want to support small businesses and get great, high-quality artisan-made food to take home, will enjoy the continuing Artisan Pop-Up, every Friday from 8 a.m. to 4 p.m. at OC Baking Company (1960 N. Glassell St., Orange, CA 92865). Guests can pick up with the convenience of one-stop shopping delicious fresh-baked breads from OC Baking Company; heart-warming curries from ADYA; and croissants, pastries and quiche from Crema Artisan Bakery. Other gourmet food items available, too, from local, artisan small purveyors. Artisans and offerings vary every Friday.” Most purveyors accept cash only. Please be prepared.

As of Wednesday, December 16th the ongoing Artisan Foods Pop-Up at OC Baking Co. will expand to both Wednesdays and Saturdays.

Show 114, March 14, 2015: Executive Chef Shachi Mehra, ADYA, Anaheim Packing House

Shachi MehraThis 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.