Adda

Lamb Parcha is bar food with a past life.Born in the cafés and old bars of Mumbai, parcha cooking was designed to hit fast (and hard): lamb sliced so thin it cooks in minutes, spiced just enough to keep you ordering another round. The sauce does the heavy lifting, a smooth saffron-cashew base, finished with housemade lamb butter that melts back into the meat, turning the whole thing glossy, deep, and seriously indulgent. 🤤

Served with a side of pao for a reason... this is scoop-it-up, wipe-the-plate, don’t-waste-a-drop cooking. 👌

Tomorrow night: Adda’s head chef, , hits the kitchen for a one-night cooking demo that gives you a first look at the future of Adda.

Born in Mumbai, trained at CIA, sharpened at Eleven Madison Park, and shaped by Dhamaka, Neel’s cooking sits right at the intersection of discipline, nostalgia, and pure Indian soul.

In-person seats are long gone, but virtual tickets are still open.
Tap the link in bio and pull up a (virtual) chair 🔪