Adda

Adda Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Adda, Indian Restaurant, 107 1st Avenue, New York, NY.

09/03/2026

Indian food is a term as vast as the country itself, with dishes and recipes changing every couple hundreds of miles. It’s roots are comprised of fragrant spices, ingredients, and flavors - but most importantly, a rich history. Some aspects of this dynamic cuisine are straight forward, some are misunderstood, and some are just overlooked. We want to shine a light on specific ingridients, spices, and dishes that may hold a deeper significance than apparent on surface level.

Today, we start with none other than a fruit (yes, a fruit) of the color most associated with Indian food: the tomato. 🍅

09/02/2026

Part 3/3: The finale for this delicious chicken dish and the importance of garam masala as one of the last steps.

Thank for capturing all the goodness Condé Nast 🫶

Mirchi Ka Maas on your table’s rotation. 🌶️Niman Ranch short rib is braised until fork-tender, then surrounded by a crea...
08/30/2026

Mirchi Ka Maas on your table’s rotation. 🌶️

Niman Ranch short rib is braised until fork-tender, then surrounded by a creamy masala of green chiles and garam masala. Rich from the meat, bright with chile, and built with just enough heat to keep you coming back for another bite.

Kodhi Mappas is a dish all about balance.This Kerala-style curry pairs a whole young poussin with a silky coconut milk g...
08/23/2026

Kodhi Mappas is a dish all about balance.

This Kerala-style curry pairs a whole young poussin with a silky coconut milk gravy, sharpened by a splash of vinegar and layered with the subtle, anise-like warmth of fennel.

Curry leaf oil and fresh fennel fronds brighten everything up, while sticky coconut rice makes sure none of that sauce goes to waste.

Guess who’s going to be at EEEEEATSCON this year! (hint: it’s a palindrome 🫣). Catch Adda at Pier 76 on October 3rd & 4t...
08/19/2026

Guess who’s going to be at EEEEEATSCON this year! (hint: it’s a palindrome 🫣).

Catch Adda at Pier 76 on October 3rd & 4th, along with tons of local favorites, out-of-town special guests, and surprise collaborations.

🎟️ Tickets are on sale now at the link in bio, exclusively for Chase cardholders.

Bhatti Da Murgh 🪻“Bhatti” means furnace - which tells you everything you need to know about this chicken.Bone-in thighs ...
08/17/2026

Bhatti Da Murgh 🪻

“Bhatti” means furnace - which tells you everything you need to know about this chicken.

Bone-in thighs are marinated with ginger, garlic and red chili, coated in mix of cumin, coriander, fennel, black pepper and more chili, then roasted over intense heat until the outside gets smoky, crisp and deeply spiced.

It all sits over mint + green chili yogurt, delivering the perfect cooling contrast with every bite.

08/13/2026

The life story of The Amrüüd. 🌶️

Our Bihari Kebab starts with Imperial Grade Wagyu ribeye from Nebraska, pounded thin and marinated in chili, garlic, and...
08/05/2026

Our Bihari Kebab starts with Imperial Grade Wagyu ribeye from Nebraska, pounded thin and marinated in chili, garlic, and cumin before being skewered with onions, peppers, and tomatoes. Over the open flame, the Wagyu fat renders through every layer - leaving the meat smoky, deeply charred, and ridiculously tender.

Then comes the part that makes all the difference: a rich beef nihari gravy comprised of housemade masala, rosewater, butter, cream, and Wagyu drippings, is served on the side to be poured straight over the entire skewer once it lands on your table.

You’re in for a myriad of flavors, textures, and lots of “oohs” & “aahs” with this dish.

Meet one of Goa’s boldest bites…Our Prawn Recheado is inspired by one of the region’s most iconic flavors: recheado, a b...
07/28/2026

Meet one of Goa’s boldest bites…

Our Prawn Recheado is inspired by one of the region’s most iconic flavors: recheado, a bold chili-vinegar masala traditionally made with dried red chilies, warming spices, and tangy vinegar. Ours is built with Byadgi chilies, prized for their deep crimson color and smoky, fruity flavor.

We marinate fire-grilled prawns in the masala, then serve them with a rich crustacean broth made from reduced prawn stock and the same spice blend, so every bite carries those bold coastal flavors. Garlic flakes add crunch, chives bring freshness, and the pao is there for one very important job: soaking up every last drop.

Pull the prawn apart with your hands, drag it through the buttery crustacean broth, then chase it with a piece of pao. It’s a little messy - and exactly how this dish is meant to be enjoyed. 🦐🥖

07/20/2026

Part 2/3: What goes into the perfect chicken curry? How do I know when to add the next ingredient!? How long do I keep it on the heat?!? What should it look and smell like along the way?!?! Chef Neel answers it all in part two with Condé Nast.

When you can no longer tell the difference between the tomatoes and the onions, it’s time to add the chicken - see you then for part three. ;)
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07/17/2026

A process that takes Much Labor & Care, also known as MLC, or… Mango Lassi Champagne. 🥭🥂⁠
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Address

107 1st Avenue
New York, NY
10003

Opening Hours

Monday 12pm - 3pm
5pm - 9pm
Tuesday 12pm - 3pm
5pm - 9pm
Wednesday 12pm - 3pm
5pm - 9pm
Thursday 12pm - 3pm
5pm - 9pm
Friday 12pm - 3pm
5pm - 9:30pm
Saturday 12pm - 3pm
5pm - 9:30pm

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