Chef Shachi Mehra is well-known to Orange County diners as the opening chef for the fine-dining Tamarind of London in Newport Coast. Now Chef Shachi has branched out on her own and launched the more accessible ADYA in the Anaheim Packing House. It’s a reflection of modern India cuisine revolving around fresh, sustainable ingredients, simply prepared, in a casual setting.
Earlier in her career Chef Shachi was mentored by pioneering Indian Chef Floyd Cardoz in Manhattan. She worked at both Tabla and Bread Bar eventually rising to the position of Head Cook at Bread Bar.
“With ADYA, I present an Indian experience that will allow those who are both familiar and less experienced with Indian cuisine to embark on a delicious, unique culinary journey that emphasizes fresh ingredients and pronounced flavors,” commented Chef Shachi, who blends Western and Indian cultures to create artful dishes that successfully marry tradition with modernity. “The casual setting of ADYA makes it inviting and accommodating to a wide range of guests who seek out the rich experiences that Indian cuisine has to offer.”
Indian kebabs differ from Middle Eastern ones. They are cooked in the tandoor and also have different spicing.
ADYA has two tandoor ovens. One is for the breads (lower temperature) and the other is for the meats.
Chef Shachi is delighted that her Pani Puri with spicy tamarind water, potatoes, and mint has proven so popular. That’s the real article when you are talking about authentic Indian Street Food.
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