Adda – The Lunch Menu

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When I write about restaurants on Instagram, they’re usually brief takes accompanied by a photo or two. (You can see my feed right here on ethnojunkie.com, updated almost daily, by selecting the “Instagram” category from my home page – no signup required.) But folks sometimes ask for more extensive reviews and photos, so in response, here’s a comprehensive report on one of my favorites.

The Bengali/Hindi word “adda” refers to a place where people hang out and engage in stimulating conversation, often for hours and often over tasty food. It has a special meaning for me since I learned it decades ago from a dear departed Bangladeshi friend who taught me its meaning first hand, so I hoped the restaurant Adda would rekindle the warmth of that experience. From speaking to the restaurateur, I was pleased that we were on the same wavelength. The interior is casual and the food was excellent, the spice levels appropriate for each distinctly seasoned dish.

Here are a few of the extraordinary items I tried. (Click on any image to view it in high resolution.)

Chicken Biryani

I seldom order this: the rice and chicken are often dried out from sitting around too long, a hazard of a popular dish usually cooked in abundance in advance. Not here. It’s prepared as a dum, a technique where dough is sealed around the ingredients that permits them to retain their moisture and steam to delectable perfection. Served with raita on the side, even the dough was delicious. See second photo for the reveal.

Chicken Kati Roll

One of India’s many street food snacks, these paratha wraps were more flavorful and painstakingly seasoned than many I’ve had.

Kale Pakoda

There are folks for whom the mere mention of kale causes their nose to crinkle; I suggest ordering this dish as a remedy to that reaction. Kale Pakoda (you may know it as pakora) is made from kale drenched in a batter of ground chickpeas, deep fried and drenched with chutneys and an impeccable masala spice blend; it’s delicious enough to make the most diehard kalephobe request a second order.

Keema Pao

Keema refers to ground meat, in this case lamb, perfectly sauced and pao to the bready bun served alongside. Scoop up the former with the latter; enjoy; repeat.
 
 
Two more from the lunch menu at Adda that feature their amazing paneer, the fresh cheese commonly found at Indian restaurants everywhere. But what you find everywhere is not what you’ll find at Adda. They make their own paneer, of course, but unlike the squeaky, rubbery stuff you may have experienced elsewhere (no matter how good it tasted), this paneer is the real deal. It’s gentle on the tongue and redolent of the heady aroma of fresh dairy that cuts through the accompanying sauces, and might just turn you into a paneer snob.

Chili Paneer Tikka

Chili Paneer Tikka in a light ginger-garlic sauce that supports but doesn’t overwhelm the delicate flavor of the paneer. Simple and delicious.

Seasonal Saag Paneer

Not the glop you might be accustomed too. You often see what could easily be creamed spinach with a few afterthoughts of paneer tossed in as if to validate the name. Here the paneer and greens are in balance, playing off each other in a perfectly seasoned sauce.

Achari Chicken Tikka

When I see the word achari, I think pickled, which this delicious chicken was definitely not. We confirmed that what they served us matched the name on the menu and later, with a bit of research, I found recipes that could well have described the dish with its spicy tomato onion yogurt sauce. Despite my preconceived notion, this one was super.

Dahi Batata Puri

Pani puri are amazing. A common Indian street food, these snacks consist of a crispy shell filled, in this case, with a tender mixture of potatoes (batata), yogurt (dahi) and chutney, and sprinkled with sev (crunchy chickpea noodles). Pop one into your mouth whole, no biting please.

Masala Fried Chicken

No explanation needed: spicy fried chicken and potato wedges.

Stay tuned for the dinner menu!
 
 
Adda is located at 31-31 Thomson Ave, Long Island City, Queens.
 
 

UNAMA

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Instagram Post 12/7/2018

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The United Nations African Mothers Association (UNAMA) holds an annual fundraising event that takes the form of a buffet luncheon featuring home cooked food representing numerous African nations. Their mission includes improving the socio-economic conditions of women and children in Africa as well as promoting its diverse, rich culture. Held this year at the Consulate of Nigeria, we enjoyed dishes from Burkina Faso 🇧🇫, the Republic of Cameroon 🇨🇲, Côte d’Ivoire 🇨🇮, Kenya 🇰🇪, Tanzania 🇹🇿, Nigeria 🇳🇬 and many more.

This sunbathed plate held a few examples of chicken, salmon, shrimp, couscous, rice, and potato preparations; the second photo provides a closer inspection of an artfully garnished couscous from Libya; the third shows Seswaa (shredded beef) from Botswana, Lamb Basquaise (stew) from Cameroon, and more of that sensually scented couscous.
 
 

Black Label Donuts

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Instagram Post 12/5/2018

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Faced with the question “Donut?”, my response is always “No thanks, I’m good.” The lone exception has been the promise of any Doughnut Plant treat to which my eager response is “Where?” So when Instagram friend @nigelsie invited me to an informal gathering that included @gustasian and @dyske.nyc and an overwhelming assortment of examples from donut luminaries, I reckoned a taste test of tempting toroids in the company of this group of discerning palates would be fun. And fattening.

It was my first taste of Black Label Donuts. You may be aware of this elusive, Sundays-only, Bayside, Queens purveyor of bespoke confections. Richard Eng, the culinary master behind these creations, has come up with a unique cold fermentation process for his dough that makes them a standout even before he applies his delectable toppings and fillings. (Eng survived a tragic personal attack last summer that you can read about on his Instagram page @blacklabeldonuts – look for his black and white photo for more information.)

[1] Black Label’s varieties included (clockwise from top left): rosemary lemon olive oil curd, orange miso pecan sticky bun, funky monkey (peanut butter banana custard), salted espresso milk jam, Meyer lemon poppy seed, calamansi buttermilk lime.

[2] Doughnut Plant – top row: coconut crème (filled), peanut butter blackberry jam (filled); bottom: vanilla blackberry jam dough seed, crème brûlée dough seed, marzipan star.

[3] Dough (clockwise from top left): toasted coconut, salted chocolate caramel, dulce de leche almond, lemon poppy seed.

To my surprise, I learned that it’s actually more about the dough than the toppings or fillings (although those are certainly significant as well) that distinguishes the provenance. Black Label’s is brioche-like and could make a donut lover out of the staunchest naysayer (me). Doughnut Plant’s wares are a little oilier and a lot sweeter – still good, but, yeah. Donuts from Dough are cakey with a tighter crumb, not really my thing, but I know they have their fans. And since it was the first night of Chanukah, traditional jelly donuts (sufganiyot) from Moishe’s had a seat at the table too, but that’s a source of a different cruller.
 
 
Black Label Donuts can be found Sundays at Nippon Cha, 39-34 Bell Blvd in Bayside.
 
 

Super HK Food Court – continued

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Instagram Post 12/1/2018

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Quick bites from the opening of the new Super HK Food Court, 37-11 Main St, Flushing, in the basement of Super HK Supermarket.

[1] The Signature Sesame Ball with Red Bean Paste from Mom’s Kitchen, stall 18, was top notch.
[2] Steamed Pumpkin with Raisin bun (yellow) and Red Date bun (white) from New York Xiao Jiang Nan Bun, stall 12.
[3] Pork bun from New York Xiao Jiang Nan Bun was good; its mate was a vegetable and egg bun (vented top).
[4] An inside peek.

So much more to try; I’m going back soon!
 
 

Edible Queens Recognition

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Instagram Post 11/16/2018

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What an honor to have one of my photos chosen for inclusion in Edible Queens Issue 11! And it’s even more special because I’m in the company of so many foodie luminaries, many of whom I’m privileged to call friends IRL; I’m looking forward to meeting the rest of you over something delicious in Queens! Thank you so much @EdibleQueens!
 
 

Karam – Spinach Pie

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Instagram Post 11/30/2018

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I’m usually not a fan of Middle Eastern spinach pies. Yes, I know, heresy. But they’re generally seasoned carelessly if at all, the dough is too tough particularly where the edges are pinched together, and when the spinach excretes its bitter juice, they turn into something that resembles wet cardboard with a filling my mother would have insisted was “good for me”. So when this plate appeared, I snapped a pic thinking I probably wouldn’t venture beyond that – but I would have missed out on a great treat. Karam, the Lebanese restaurant at 8519 4th Avenue in Bay Ridge, Brooklyn succeeded in changing my opinion of this ubiquitous snack. The filling was herbaceous and delectable and the dough was tender and supple, little pillows of delight that won my heart. Get these.

The second photo shows za’atar pita crisps, there for the asking.
 
 

Karam – Falafel

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Instagram Post 11/29/2018

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Falafel are customarily made from chickpeas or fava beans, ground, compressed and deep fried. The Lebanese restaurant Karam crafts theirs from a combination of both which, in the company of a proper balance of onion, garlic, parsley, cumin and other spices, is probably what makes their rendition so tasty. Served with tahini and pickled turnips, it’s one of the best versions of the crunchy treat in this Middle Eastern neighborhood. Located at 8519 4th Avenue in Bay Ridge, Brooklyn, Karam has earned its phenomenal reputation rightfully; head over there and see for yourself – they’re a cut above the rest. (See photo 2 for the inside scoop!)
 
 

Lanzhou Noodle

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Instagram Post 11/28/2018

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Today’s report from the pre-Thanksgiving opening of the new Super HK Food Court, 37-11 Main St, Flushing, in the basement of Super HK Supermarket. Stall 25 is home to Lanzhou Noodle (aka Lanzhou Ramen, aka Hong Kong Noodle King according to the receipt) and despite a fairly extensive menu, we opted for the Cumin Lamb Stir-Fried Noodle because Cumin Lamb Stir-Fried Noodle, right? Three photos: the dish, the obligatory noodle lift, and the gravity defying double sine wave hand pull (which deserves to be an Olympic event).

The pleasant chew of the noodles and the toss of appropriate veggies (carrot, scallion, cabbage) were promising, but more than a little lamb would have made it merry. I wish the cumin had made a stronger statement and that the meat had been of better quality but that may be due to opening week unpredictabilities. Still more to try at Lanzhou Noodle.

 
 

Shaanxi Tasty Food

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Instagram Post 11/27/2018

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Finally getting around to posting about opening day (or so) at Super HK Food Court, 37-11 Main St, Flushing, in the basement of Super HK Supermarket, part of the Good Fortune Supermarket chain. So now the Big Three are the Big Four (at least until such time as things change again) and I’m eagerly anticipating eating my way through each stall in this brightly lit foodie fun house. My dining buddy and I hit Shaanxi Tasty Food, Stall 27, and got a pair of dishes which I referred to alternately as The Agony and the Ecstasy and the Zenith and the Nadir.

Starting with Oil Spill Noodle (B1), aka Oil Splashed Noodle: Incredible! If you crave ultra long, extra thick, super chewy, hand pulled noodles, this dish is for you (and me); a spicy, gingery sauce graced the noodz with a few gratuitous veggies like baby bok choy and beansprouts tossed in. Even though there’s so much to explore in the new digs, I’ll snag another one of these next time I go – it was that good.

And then there was the Spicy Potato Chip Burger (A4) that featured a few potato slices boiled al dente (as they should be), lettuce, a tiny bit of bean curd skin, lettuce, a presumably freshly made bun, and lots and lots of lettuce. Did I mention lettuce? It just didn’t hang together, either physically or culinarily; I don’t know what they were thinking.

So go for the Alpha, skip the Omega, and stay tuned for the next report.
 
 

Cafe At Your Mother-in-Law

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Instagram Post 11/12/2018

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It may come as a surprise to some that North Korea and Russia share a border: 11 land miles of “terrestrial border” and 12 nautical miles of “maritime border”, and during the Japanese occupation in the 1920s–30s, some Koreans escaped to Russia via this route. Subsequently, Stalin moved all Koreans in Russia to Central Asia, mostly Uzbekistan and Kazakhstan; they self-identified as Koryo-Saram and their fusion-by-necessity cuisine is the focus of this post. You may have tasted some version of the spicy shredded carrot salad (morkovcha) offered by most Uzbek restaurants but it’s khe that I’ve come to crow about and Café At Your Mother-in-Law, 3071 Brighton 4th St just off Brighton Beach Ave in Brooklyn, does a remarkable job with it. Meaty chunks of raw fish marinated in vinegar, onions and Korean red chili are the main ingredients (recipes vary) in this delectable dish; [2] a cooked beef version is also available with slightly different seasonings but equally delicious. [3] Pegodya, a steamed bun stuffed with cabbage and meat that comes with a special house sauce, makes a good accompaniment. Khe is the reason I take folks to this restaurant on my Little Odessa ethnojunkets and I’m pleased to report that it’s always a hit.

I’m also pleased to report, speaking of ethnojunkets, that now you can book a food tour with me at your convenience without waiting for the next one to be announced. During colder weather and the holiday season, I tend to do fewer scheduled ethnojunkets, but that doesn’t mean that I stop doing them! Simply click here to find out how!