ADYA Celebrates Chinese New Year with Indian-Chinese Specialty Dishes
ADYA Chef-Partners Shachi Mehra and Sandeep Basrur celebrate Chinese New Year with a menu of Indian-Chinese specialty dishes available Tuesday, February 1 through Friday, February 11 at their Anaheim Packing House location. Guests are invited to welcome the Year of the Tiger with six specials featuring a unique Indian interpretation of Chinese food, combining the fiery flavors Indians love with a Chinese twist.
ADYA’s Chinese New Year Menu will feature the following dishes:
Vegetable Spring Roll – a Lucky food; crisp rolls with cabbage, carrots, and onion
Chilli Chicken – chicken tossed in a tangy chili-garlic sauce with onions, ginger, and Serrano
Chilli Cauliflower – crisp-fried cauliflower in tangy chili-garlic sauce with onions, ginger, and Serrano
Chicken Manchurian – the ultimate Indo-Chinese dish; seasoned chicken in a scallion-ginger sauce with cilantro, garlic, and black pepper
Vegetable Manchurian – an Indo-Chinese favorite; mixed vegetable balls in a scallion-ginger sauce with cilantro, garlic, and black pepper
Vegetable Fried Rice – fragrant Basmati Rice tossed with carrots, peas, green beans, and corn
“Indian Chinese food has become wildly popular all over India – its sweet, spicy, and savory flavors are craveable, and the perfect way in which to welcome the Year of the Tiger,” commented Chef Basrur, who wanted to include dishes that are enjoyed for their symbolic meaning, one of the most common being spring rolls, which symbolize wealth. “This cuisine is Chinese food adapted to Indian tastes, featuring Chinese ingredients like soy sauce and vinegar with garlic, ginger, and chillis – not simply as a seasoning, but as primary ingredients – to create dishes with bold and unique flavor profiles.”
ADYA’s indulgent Chinese New Year Dishes are available February 1–11 at its Anaheim Packing House location (440 S. Anaheim Blvd #201; upper level, across from the main entrance).
For more information, hours, and menus, please visit adyaoc.com.
