Shachi Mehra, chef-owner of Adya in Anaheim and Irvine, has a expertise for combining custom with innovation. Her dishes showcase influences from all areas of India whereas putting California fruit and veggies within the highlight.

Her avocado raita is one instance — one very scrumptious instance. Sometimes, the condiment is made with plain yogurt, chiles, spices and sometimes cucumber. However in Mehra’s kitchen, a cucumber-free model is whirled with beneficiant quantities of ripe avocados, making it creamy easy and irresistibly wealthy. She dreamed up the avocado model years in the past when she moved to California.

A technique she makes use of it’s atop masala papad, a salad-like concoction served on crisp poppadums. Think about an Indian model of tortilla chips topped with a mouthwatering, colourful vegetable concoction of roasted corn kernels, diced cucumbers, thinly sliced radishes, cilantro and chiles tossed with a dressing of extra-virgin olive oil and contemporary lime juice.

Poppadums are the inspiration of the dish. They grow to be blistered and cracker-crisp when toasted over an open fuel flame or within the broiler. Fabricated from lentils, poppadums can be utilized like brittle tortilla chips for dipping or spreading.

Avocado Raita

Makes about 5 cups


1½ tablespoons cumin seeds, divided use

3 cups plain Greek-style yogurt, divided use

Salt to style

4 ripe avocados, seeded, scooped from the pores and skin

¼ to 1 inexperienced jalapeño or serrano chile, unseeded, minced

½ bunch cilantro, chopped

Juice of 1 lime


On medium warmth, toast cumin seeds till one shade darker and aromatic, shaking pan often  to redistribute seeds. Switch to a plate to chill. Grind in spice grinder. This recipe makes use of ¼ teaspoon on this recipe and ½ teaspoon within the Masala Papad (recipe follows); leftover toasted cumin will be refrigerated hermetic and utilized in a wide range of dishes.

Puree 1 cup yogurt, salt and avocados in a meals processor or blender. Add remaining yogurt and puree till easy and completely blended. Switch to bowl and utilizing a whisk, stir in Chile, cilantro, 1/4 teaspoon toasted floor cumin and lime juice. Style and modify seasoning.

Masala Papad

Serves 4


2 contemporary corn, roasted till caramelized, kernels faraway from cob

1 small watermelon radish or purple radish, trimmed, very thinly sliced

1 small Persian or English cucumber, diced

1 teaspoon minced unseeded jalapeño or serrano chile, or to style

¼ cup chopped cilantro

1 teaspoon chaat masala

½ teaspoon roasted floor cumin (see above)

1 teaspoon contemporary lime juice


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