This Spring, ADYA will feature four weeks of special curries in a month-long celebration of India’s regional culinary styles.
The specials will provide guests with a delicious, in-depth look at India’s culinary diversity. Curry, in simplest terms, is a mix of spices the composition of these spices varies greatly among the regional cuisines native to India. As curries become increasingly popular, diners are beginning to realize that curry isn’t just Chicken Tikka Masala. Our goal at ADYA is to provide guests with a better understanding of the defining factors of the different types of curries one can find in Indian regional cooking.
The following specials will be offering during ADYA’s Curry Festival and can be ordered a la carte or as a thali (plate):
North India: March 17th March 23rd
Punjabi Rajma slow cooked Kidney Beans with garlic, bay leaves and garam masala
Chicken Korma chicken cooked in a creamy cashew sauce
Lamb Kofta spiced lamb meatballs in a brown onion fenugreek sauce