Indian canteen
 

REVIEWS

 
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2-STARS: A FULL-THROATED DEFENSE OF TRADITIONAL INDIAN COOKING

“…this was the kind of Indian food the city has been hungry for, or at least the kind that I’d been hungry for: made with care but no pretense; seasoned for people who love the interplay of spices; presented without apology in all its brown, lumpy glory; and complex in ways that demand full attention.” ~Pete Wells

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3-STARS: INDIAN CLASSICS LIKE GOAT CURRY ARE UNPARALLELED AT LIC NEWCOMER ADDA

(Adda) evokes the kind of Indian food I first fell in love with at steam tables across NYC. And in pursuing the actual home cooking of regions across India, Adda gives us a new perspective on an already familiar cuisine. ~Robert Sietsema

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WHY ADDA COULD BE THE MOST EXCITING NEW INDIAN RESTAURANT IN NEW YORK

“…when a friend, a biology professor who studied in India, tried the supple, spicy goat meat of the junglee maas, he was flummoxed: ‘I don’t know of a molecular process that can do that to protein other than the Fountain of Youth.’…the cooking by chef Chintan Pandya is likely to open more than a few eyes to what “Indian” cooking can really be.” ~Richard Morgan

 
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ADDA’S CANTEEN STYLE INDIAN DISHES

“From the tandoor oven come more unexpected delights: cubes of pillowy house-made paneer, without a hint of squeak, dusted in cilantro and chili powder; coral-skinned poussin, or young chicken, marinated in vinegar, Thai bird chili, and black salt. ~Hannah Goldfield

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4-STARS: TIMEOUT RESTAURANT REVIEW

“The wonderful display of elevated yet approachable Indian cooking was matched only by the attentive and convivial service I received from start to finish. Looks like the spice is right at this homey hot spot.” ~Jake Cohen

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‘UNAPOLOGETICALLY AUTHENTIC’ INDIAN FOOD AWAITS AT THE THRILLING NEW ADDA

Take the Tandoori Poussin, which is the best chicken I've eaten all year. the juicy meat is smothered in an outrageously flavorful and fiery bird chili and vinegar sauce—a total messy joy to consume. ~Scott Lynch

 
 
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10 OF THE BEST NEW N.Y.C. RESTAURANTS (FOR NOW)

“Adda doubles down on home-style cooking from around India. The menu runs from stuff you may know, like butter chicken, to stuff you may not, like chicken liver masala. Ingredients, like the bouquet of greens in saag paneer, are chosen with care and the spices practically vibrate.” ~Pete Wells

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THE 24 BEST INDIAN RESTAURANTS IN THE COUNTRY

What makes it stand out is that Pandya doesn't try too hard. Instead, he focuses on packing flavor (and often a lot of heat) into every single dish, while cooking Indian dishes that don't often bless menus. ~Khushbu Shah 

 

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