“I love the bheja fry (goat brain), but it isn't for everyone. I like the biryani and butter chicken as well. The lotus root kofta is good but quite sweet. Also the chili & cheese naan, not exactly traditional, but SO good.”
H3
6.9/10Indian
AI-generated summary
People book the experience, where a chef makes it at your table and you pick the wood and the butter. The and the Szechuan gobi come up just as often. Fair warning, they put red in nearly everything, including the yogurt, and a few regulars say it has gotten expensive and less consistent.
“I love the bheja fry (goat brain), but it isn't for everyone. I like the biryani and butter chicken as well. The lotus root kofta is good but quite sweet. Also the chili & cheese naan, not exactly traditional, but SO good.”
H3
“Szechuan Gobi is a standout dish if you like spicy food (it's a dressed up chilli gobi).”
H3
“Adda and tell them to make it extra spicy. It’s Indian food but made by South Indian chefs who specialize using red chilli powder as the main ingredient in pretty much all the dishes there, even yogurt.”
H3
“It ended up being very good, but didn't blow my mind and I felt like oh maybe I chose something wrong.”
H3
“Go to Adda. Terrible food as they throw red spice into everything even the yogurt.”
H2
“Szechuan Gobi from Adda”
H2
“ADDA indian Canteen has excellent biryani”
H2
“Adda is a great balance of authenticity, but also novelty, like not the standard Indian fare you can get at any other restaurant.”
H2
“I’ve had Indian friends tell me this is the most authentic they’ve had in nyc.”
H2
“Baazi UWS or adda (LIC) for non spicy”
H2
“I suggest: Keen's Steakhouse (classic NY steakhouse since 1885), Adda”
H2
“Dal Makhani w/ naan, really amazing.”
H2