440 S Anaheim Blvd #201
Anaheim, CA 92805
USA
ADYA’s 3rd Annual Curry Festival Celebrates Diversity in Indian Regional Cuisine
Tuesday, March 28th through Monday, April 10th
ADYA Continues with its Annual Exploration and Education of India’s Curries
Anaheim, CA (March 2017) – ADYA presents its 3rd Annual Curry Festival from Tuesday, March 28th through Monday, April 10th at its Anaheim and Irvine locations. The event will feature two weeks of special curries highlighting India’s regional culinary styles and providing 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 saucy dish flavored with a mix of different 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.”
ADYA will journey through India as guests are invited to explore various regional curries at its two locations. The following specials will be offered during ADYA’s Curry Festival and can be ordered a la carte or as a Thali (plate):
Tuesday, March 28th – Monday, April 3rd
ADYA ANAHEIM – Curries from Northern India
Masala Chawli: black eyed peas cooked with fenugreek and tomatoes
Dhaba-Style Chicken Curry: ‘roadside’ chicken curry with browned onions and turmeric
Nihari Gosht – fragrant lamb curry with saffron, rose water and cardamom
ADYA IRVINE – Curries from Southern India
Mixed Vegetable Avial: seasonal vegetables simmered in a ginger and coconut sauce
Chicken Chettinad: spicy chicken curry with onions, chilies and tamarind
Malabar Shrimp Curry: Kerala shrimp curry with mustard, curry leaves and coconut
Tuesday, April 4th – Monday, April 10th
ADYA ANAHEIM – Curries from Eastern India
Coconut Kofta Curry: a specialty from Orissa; chickpea and coconut koftas in a creamy onion tomato curry
Bengali-Style Lamb Curry: slow-cooked, spicy curry with yogurt, black pepper and red chilies
Assamese Fish Curry: a light, tangy curry with potatoes and cumin
ADYA IRVINE – Curries from Western India
Kadi Pakoda: Gujarati-style yogurt curry with gram flour dumplings
Pandhra Rasa: Maharastrian-style white chicken curry with cashews and coconut
Lamb Vindaloo: a Goan specialty; spicy lamb curry with red chilies and vinegar
*specials subject to change
ABOUT ADYA
The heart of ADYA’s menu features kebabs from the tandoor, kaathi rolls (wraps filled with potatoes, paneer, chicken or lamb), fresh-made curries, and pavs, which feature spiced vegetables, chicken or lamb on butter-toasted bread. ADYA also offers a selection of desserts and beverages true to its Indian roots including a selection of imported beers & wines (at the Anaheim location only), as well as a classic Masala Chai.
Chef/Owners Shachi Mehra and Sandeep Basrur have a passion for creating innovative and thoughtful menus that tastefully balance a variety of flavors to create unique and inspired dishes. They support local farmers and sustainable practices, and take great care in sourcing their ingredients.
ADYA is located in Irvine at the University Center (4213 Campus Drive in the University Center, next to Peet’s Coffee), and in Anaheim at the Anaheim Packing District (440 S. Anaheim Blvd #201; upper level, across from the main entrance). For more information, hours, and menus, please visit http://www.adyaoc.com.irvinean
