After becoming a part of The B Team, I was really excited when we got an exclusive food tasting invite for Adda from Nikita Bhosale, Team #Adda. It meant a perfect boys night out for The B Team.
Adda is located on the first floor of Rainbow Plaza, Pimple Saudagar, just a bit ahead of Shivar Chowk. Adda – originally meaning a place where birds would alight. It’s meaning later transformed into a hangout spot for people.
The entrance to Adda is through a yellow staircase leading into an illusion mirrored corridor. We were greeted by our host Mr. Chaitanya who told us quite a few things about Adda. The colourful pieces around Adda are actually triangles inspired from a Chinese puzzle called Tangram. There are different chairs that reflect one’s personality by the chair he chooses to sit on. Adda is a huge place not just meant to hang out, but can be utilised for zumba, workshops etc.
Funky, offbeat, quirky, modish, hip, earthy are synonyms that happen to perfectly describe Adda. The place has plenty of tables and a projector for live match screenings. Chess, UNO and Foosball are the games that will keep you engaged.
There are antiques and show pieces all over the place which include a classic date stamp, a typewriter, a camera and many more. Something interesting I saw were the light bulbs in which I could see the actual bulb coil.
There was a #SHOUCHALAY for the social media frenzy. The plates used for service were ones you could find in a prison which has become quite a trend in most places.
Coming to the tasting, we were served a variety of food and drinks. They had a dedicated Chakna section in which we were served the Cheesling Bhel, Papad Churri and the Disco Papad.
The Cheesling Bhel consisted of cheeslings, onions, tomatoes and shev mixed in chilli powder and chaat masala. The Papad Churri was crushed papad tossed in chilli powder whereas the Disco Papad were tiny, round papads tossed in chaat masala.
For mocktails, we were served a Khus Khus, Mango Colada and The Fish Bowl. Yes, you heard it right, The Fish Bowl. It was a blue curacao and Sprite drink served in a fish bowl. The interesting part were the fish made using lemon and orange peels. I loved the presentation and the way it was served.
The Mango Colada was a mango, coconut and cream drink served in a plastic can. I liked this drink the most amongst all because it was creamy and milky. The Khus Khus was served in a plastic press-it bag that had a catchy caption. It had mint, lime, a dash of khus khus and Sprite. The mint and lime formed the classic combination and made for a very good mocktail.
For the appetisers, we were served with tonnes of dishes.
The Nachos with Sour Cream & Salsa to begin with was amazing. The tangy salsa & the super light sour cream tasted amazing in addition to the crunchy nachos.
The Falafel bombs with Hummus & Pita were very well presented. The Falafel bombs were topped off with sour cream. As I took a bite, I loved the texture of the bombs and the way the sour cream worked against it. The pita bread served could have been a little softer and the Hummus could have used some more seasoning.
The star of the night were the Jalapeno Poppers. Now I’ve had jalapeno poppers at a lot of different places where they just serve a slice of jalapeno with some cheese and potato filling. However, the ones served at Adda are worth drooling over. It begins with an inch and a half long jalapeno pepper stuffed with cheese and then fried after being coated in breadcrumbs. The poppers are crunchy from the batter and the pepper. The real magic starts in your mouth when the gooey cheese oozes into your mouth. The Jalapeno Poppers were served with a Cajun styled mayo dip which was really amazing that we ended up licking it with our fingers.
The Matka Chicken was another well prepared appetiser. It was a skewered chicken tikka marinated and then cooked in dum. The use of khada masala, cream and cheese enhanced the flavours completely. The chicken was very soft, tender and creamy and just melted in your mouth. Another thing that overwhelmed me was the aroma as soon as the matka opened up. Do take a minute to close your eyes and smell the beauty.
The Chicken 65 was a traditional Chinese dish sautéed in garlic, onion and peppers. It was tangy and spicy and loved the way it was juicy and tender even after frying it off.
The Tacos were served in the vegetarian and non-vegetarian variants. The used taco shells were comparatively small and there were regular shells and spinach taco shells. They were filled with shredded lettuce, red onions, rice and cheese. The vegetarian ones were filled with rajma beans whereas the non-vegetarian ones were filled with chicken. The colour contrast of the dish was beautiful. Interestingly, the vegetarian tacos won hands down over their meaty counterpart mainly due to the texture from the beans.
The Tandoori Burger was served again in the vegetarian and non-vegetarian variants. It was an open faced burger served with tomato, onions, capsicum and a mint mayo chutney. The vegetarian burger had paneer tikka while its meaty counterpart had chicken tikka. Again the vegetarian burger won us over. The soft paneer along with the mint mayo worked great with one another. The burgers came along with a side of well-seasoned potato wedges and they were pretty tasty too.
For rice bowls, we were served a Burmese bowl and a Tikka bowl. The Burmese bowl contained burnt garlic fried rice alongside a rich and creamy, aromatic gravy. The burnt garlic fried rice tasted amazing but I thought the chicken overpowered the gravy. In the tikka bowl, the rice topped off with fried onions, alone was good. The gravy was a traditional Punjabi one having chicken tikka in it. I preferred the Tikka bowl here.
The dessert section boasted of Red Velvet Jar, Chocolate Brownie with Vanilla Ice-cream and Baileys, Chocolate and Peanut Bar, Gulab Jamun and an Apple Cinnamon & Whiskey Pie. Some desserts were prepared with an alcohol element so I partially or completely didn’t taste them.
The Red Velvet Jar was a little hard to eat from the jar and the cream cheese was a little too thick but the red velvet tasted pretty good. Chocolate brownie was a little dense but the Vanilla Ice Cream looked beautiful and tasted even better. The Gulab Jamun was served in a small clay pot and tasted decent.
A variety of cocktails were served which were completely innovative but being a complete teetotaller, I didn’t taste them. But I couldn’t resist posting them here.
Overall, it was a wonderful culinary experience at Adda. If you are looking to hang out with your squad, there couldn’t be a better “Adda”. #chaloadda
Disclaimer: The invite was for a complimentary food tasting event. This review is a narrative of my experience at the event. The views expressed in this review are solely mine and others are more than welcome to agree or disagree with the same. The review is in no way influenced either personally or commercially nor has it been lifted, copied or plagiarized from any source however I have done my due diligence on the event via publicly available information on the internet.