The prospect of visiting ADDA for their new brunch menu was an event I looked forward to as the day approached. You might be wondering why? Indian street food, a much raved-about part of Indian culture was something I shied away from when in India. I watched others eat with relish on my past trips but never ventured far enough to try any.
This was going to be an experience and a half with Michelin-star Chef Mural adding a further dimension to this yummy string of meals, often found at Indian weddings.
I was grateful for the unpretentious setting, in fact taken aback by the industrial design. To soften the look and feel, ADDA’s ingenious violet-colour enclaves that sat four at a booth. A nice touch for privacy, if needed.
It was like stepping into a relaxing oasis, a very fitting location on Beach Road just across from the busy Haji Lane. A bar for those who fancied a cocktail crafted by mixologists or a glass of wine from the extensive selection of more than 50 wines.
Giving Chef Mural the freedom to choose dishes from his new brunch menu, I was delighted to see a very well-crafted selection of dishes, all of which were activating my taste buds.
To start the ball rolling, Kheema Pav which most would know as it is a popular dish cooked in many homes. Lamb mince spiced accompanied by two burger-like buns. A very good starter for non-veg diners.
Hailing from Gujarat state, a vegetarian platter of Dhokla (made from ground lentils and rice then steamed) and Khandvi (made from gram flour, garnished with coriander & coconut) served with a delicious coriander dip and raw tangy papaya.
An excellent starter combo that would entice anyone to look forward to more. Chaats, a popular savoury snack that come in all forms, typically with different food combinations that sit on a crunchy pastry.
This time I tried the Chicken Tokri Chaat, spiced chicken tossed in a tangy five mango spice with onion, chilly and tomato on a crunchy basket. Too big to have in a mouthful, as most chaats are, this was one to get my hands dirty.
Beautiful flavours lifted by hints of mango made it a stunner. I wish there were more of us. I truly wanted to try the more popular chaats I knew – pani puri, bhel puri and dahi puri. Next time then!
There were so many vegetarian dishes on the menu, there was something for everyone. With two private rooms, ADDA would present a good spot for a small group of 20 to 50 diners, cocktail style.
As a child I remember having a neighbour who made delicious puri, a deep fried bread that resembled a puffed chapati. This was the next dish accompanied by a spiced tomato chickpea curry. Apparently a crowd favourite in North India!
Uttapam, a savoury pancake made from fermented rice and black lentils, another favourite, this time in South India. My first time trying a stuffed one with chicken. I love Indian breads with white coconut chutney so this hit the spot.
While I had tried quite a few dishes at ADDA, I felt a meal incomplete without briyani. The trait of a good chef lies in diners raving about this Mother of all Indian dishes. Found in many places but not easy to find ones that are held in high acclaim.
Choosing lamb briyani even though there were options of jackfruit, chicken and prawn, I remembered the words of a good friend who exclaimed that briyani had to be made with lamb and nothing else.
We laughed over it as I refuted her claim, seeing that there were so many on offer in Indian restaurants. Being the purist that she is, she budged not! This briyani was the best I had ever tasted. What I loved was the light mint flavour that ran through the dish and a tangy touch from lamb marinated in yoghurt.
The chunky pieces of lamb were so tender, I could only imagine the number of hours it would have taken to cook. This is one I would go back for. Cooked dum style meaning all ingredients cooked in one pot - Basmati rice, spices, lamb.
I made a note of the other dishes I would try on my next visit. Meats from the tandoor and main courses like pot pies - butter paneer and butter chicken, Chef’s signature dishes cooked in a pot, sealed with pastry.
It was time to try dessert. A rather inventive gulab jamun cheesecake was a good pick. A union of Indian and Western classics. Gulab Jamun, soft berry sized balls made with milk solids and flour was concealed in the cheesecake. Revealing itself after I had a few spoons of cheesecake, it was a treasured find.
My favourite Indian dessert of mango and pistachio Kulfi, an Indian popsicle that is usually served straight out of the freezer, cold and hard. Requiring a bit of patience to chip at the ice-cream as it melted, I found this to be a great cool off to the spiced food that came before.
I have to say the time passed so fast that we were told the restaurant was closing. It was 3pm and other diners had left. Packed to capacity, ADDA was definitely one that would need a reservation.
Serving brunch every weekend from noon onwards, I felt it was a delightful option for an a-la-carte brunch with meals in the $18 to $30 range. Top quality fare and large portions this was definitely one I would re-visit with friends in future.
Adda serves brunch every Saturday and Sunday 12 – 3 pm.
Reserve a table at https://thespiceadda.com/reservations/ or call +65 8922 3679 to make a booking.
a. 7500E Beach Road, 01-201, Diners Club Building, Singapore 199595
w. https://thespiceadda.com/reservations/
