Chai-phrodisac Tea & Mood-Boosting Specials Offered at ADYA for Valentine’s Weekend

165
When:
February 14, 2015 @ 11:00 am – 9:00 pm America/Los Angeles Timezone
2015-02-14T11:00:00-08:00
2015-02-14T21:00:00-08:00
Where:
Anaheim Packing House - Anaheim
440 South Anaheim Boulevard
Anaheim, CA 92805
USA
Contact:
Mona Shah-Anderson | TU
818.749.1931


Chai-phrodisac Tea & Mood-Boosting Specials Offered at ADYA for Valentine’s Weekend
Executive Chef Shachi Mehra Spices Things Up with Aphrodisiac Ingredients

This Valentine’s Weekend, ADYA will be offering a Chai-phrodisiac Tea and specials laden with mood-boosting ingredients and aphrodisiac qualities meant to induce sensuality. The special dishes will highlight vegetables and proteins from the tandoor, finished with sultry spices like cumin, ginger, paprika, and coriander.
“Indian chai is often referred to Lover’s Tea’ and has been noted for its exotic blend of spices namely, cardamom, nutmeg, cinnamon and ginger all known aphrodisiacs,” commented Executive Chef Shachi Mehra, who offers both a traditional hot chai and unique iced chai at her Anaheim restaurant. “Here at ADYA, we’re having a little fun with this holiday and encouraging our guests to explore the many rich ingredients in our cuisine known to help get them in the mood’ for Valentine’s Day!”

In addition to ADYA’s housemade chai, Chef Shachi will offer the following specials from Thursday, February 12ththrough Sunday, February 15th:

Coconut Shrimp ginger & saffron
Mussels Masala fennel & tomatoes
Paneer Korma garlic & almonds
Lamb Roganjosh cinnamon & nutmeg
Date and Coconut Naan dates & coconut
Chai Crème Brûlee vanilla & cardamom

Chef Shachi urges couples to end things on a sweet note with ADYA’s selection of housemade desserts. Sweetened with aphrodisiac ingredients like vanilla, cardamom, wild honey and cinnamon spice, ADYA’s dessert offerings include a specialChai Crème Brûlee, creamy Ras Malai, warm Gulab Jamun, and a Spiced Molten Chocolate Cake. Those looking to toast to their love may enjoy alcoholic offerings, including ADYA’s selection of imported beer and wine.

ADYA is located at the Anaheim Packing District (440 S. Anaheim Blvd #201; upper level, across from the main entrance). For more information, please visithttp://www.adyaoc.com.

ABOUT ADYA
Located within the Anaheim Packing District, 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, potatoes or lamb on kaffir lime butter-toasted bread. ADYA also offers a selection of desserts and beverages true to its Indian roots including a selection of imported beers, wines and sodas, as well as a classic Masala Chai. In addition to the Packing House’s communal seating, ADYA features 10 seats on a wrap-around bar, where guests will enjoy a front-row seat to the action in the open kitchen with a view of the tandoor ovens, as well as 30 seats on their private boxcar patio.

ABOUT CHEF SHACHI MEHRA
Indian-born Chef Shachi Mehra has a passion for creating innovative and thoughtful menus that tastefully balance a variety of flavors and make cuisines appealing to a range of tastes. An ardent supporter of local farmers and sustainable practices, she takes great care in sourcing her ingredients.’¨’¨Her early family experiences helped to develop and shape her love of food and appreciation for balance, in flavors and in life. Chef Shachi blends Western and Indian cultures to create artful dishes that successfully marry tradition with modernity.
Her professional journey began after meeting Chef Bruce Johnson, hailed by the New York Times as a premier chef. He extended an invitation for her to spend a day prepping in his kitchen at Trap Rock Brewery in New Jersey. It was her first encounter with a professional kitchen and after only a few hours, she knew she had found her life’s passion. She was offered a job on the spot, and she went on to work in pastry and garde manger for the next year.
She went on to meet Chef Floyd Cardoz of Manhattan’s legendary Tabla and Bread Bar, where she was given the opportunity at the restaurant’s garde manger station. Ultimately, she was appointed Head Cook at Bread Bar, which had a popular open kitchen. Being “on stage” for clientele was a fantastic learning experience, as she had to manage the kitchen and supervise the line cooks, while simultaneously interacting with guests.
Chef Shachi has become known for bringing a unique global perspective to her work, which can be attributed to eight-month culinary journey through India, Japan and Australia. Upon her return, she went on to sharpen her skills in some of the most demanding kitchens in this country. She served as Sous Chef at the award-winning Bombay Club in Washington, D.C.; opening Sous Chef at Bocanova, a successful Pan American restaurant in Jack London Square in Oakland, CA; and Executive Sous Chef at Junnoon, a modern Indian restaurant in Palo Alto, where Chef Shachi was named one of five ‘Rising Stars’ by Gentry Magazine. Prior to opening ADYA, Chef Shachi received great press and acclaim as the opening chef at Tamarind of London in Newport Coast.

For more information, visithttp://www.adyaoc.comor contact:

Mona Shah-Anderson at[email protected]or 818-749-1931
Talia Samuels at[email protected]or 949 690-1531

Print Friendly, PDF & Email