One of Orange County’s first food-hall stars, Adya is a soulful, refined reinterpretation of Indian street food. The Anaheim Packing House restaurant brought dishes like slider-sized pavs (miniature sandwiches loaded like sloppy joes with minced lamb or spiced vegetables), charred kebabs (maybe tandoori shrimp or marinated paneer cheese), and a half-dozen curries (including a rotating vegetable curry of the day) to a wider audience.
Naturally, it wasn’t long before chef and co-owner Shachi Mehra became something of a culinary ambassador. Her cooking classes are now an institution for those looking to coax more out of their spice rack or attempt some of their favorite Indian dishes. Her recipe for charred cauliflower steaks with cilantro sauce is everything you could want in a taste of summer comfort: simple, bright, and satisfying as either a hearty side or a vegetarian entrée.
