"For only six tables each night, one of the restaurant's chefs wheels up to the table armed with a smoker of charred heritage-breed chicken, still steaming hot. You'll get to choose the woodchips and-best of all-the butter for the namesake specialty. Current options include an earthy and floral fenugreek, a smoked chili that definitely kicks back in the spice department and a pickled tomato."
"Then the chef gets to work, layering in salt, sugar and honey and a whole mess of chilis , depending on your preference of spice. In my case, the velvety, smoked chili-laced sauce certainly brought the heat that rose in the throat, glistening with so much butter that I could see globules of it in the many (and I mean many) pictures that I snapped. The unlimited dal, paratha and rice to sop it all up were the cherry on top"
Adda reopened in the East Village after an earlier Long Island City run of nearly a decade. The relaunched menu pairs revived staples such as bouncy creamy paneer and steamed custardy goat brain with a new tableside Butter Chicken Experience priced at $42 per person. The Butter Chicken service is limited to six tables nightly and allows diners to choose woodchips and a butter flavor—fenugreek, smoked chili, or pickled tomato. Chefs finish the chicken tableside with salt, sugar, honey, and varying chiles. Unlimited dal, paratha, and rice accompany the dish.
Read at Time Out New York
Unable to calculate read time
Collection
[
|
...
]