Natural Chef, Teacher, Owner, Adya Restaurant’s Shachi Mehra

ADYA is an authentic Indian restaurant that is a reflection of modern India. The menu revolves around fresh, sustainable ingredients and focuses on contemporary interpretations of Indian street foods, tandoori specialties and rich curries. “With ADYA, we present an Indian experience that allows those who are both familiar and less experienced with Indian cuisine to embark on a delicious, unique culinary journey that emphasizes fresh ingredients and pronounced flavors,” commented Chef Shachi, who blends Western and Indian cultures to create artful dishes that successfully marry tradition with modernity.

“The casual setting of ADYA makes it inviting and to a wide range of guests  who seek out the rich experiences that Indian cuisine has to offer,” explains Chef Shachi, who grew up on the east coast with two formative teen years in India.  The menu combines modern creative and classic Indian styles of cooking, while balancing the bounty of Southern California with the bold flavors and spices of India.  

Chef Shachi features Indian favorites, including Chicken Tikka and Tandoori Shrimp, but will also showcase Chef Shachi’s unique spin on the cuisine with dishes such as a Quinoa Salad with beets, oranges, avocado, and toasted coriander, and a warm Naan, stuffed with goat cheese.  At the heart of the menu are Kebabs from the tandoor, Kaathi Rolls (wraps filled with potatoes, paneer, chicken or lamb), and fresh-made Curries. A lesser-seen Indian specialty that Chef Shachi will focus on is Pavs, which are Bombay-style Sloppy Joes, which feature spiced vegetables, potatoes or lamb on kaffir lime butter-toasted bread. ADYA offers a selection of traditional desserts and a drink selection that is true to its Indian roots, with a selection of imported beers, wines and sodas, as well as a classic Masala Chai. “My menu showcases the flavorful street food of India,” explained Chef Shachi. “I’m working with local farmers, growers and purveyors in an effort to source the best local, organic, and biodynamic ingredients possible.  For more information, visit //www.adyaoc.com (there are 2 locations).

CHEF SHACHI MEHRA has a passion for creating innovative and thoughtful menus that tastefully balance a variety of flavors and make cuisines appealing to a range of tastes. An ardent supporter of local farmers and sustainable practices, she takes great care in sourcing her ingredients. Born in India, her early family experiences helped to develop and shape her love of food and appreciation for balance, in flavors and in life. Chef Shachi blends Western and Indian cultures to create artful dishes that successfully marry tradition with modernity. Her professional journey began after meeting Chef Bruce Johnson, hailed by the New York Times as a premier chef. He extended an invitation for her to spend a day prepping in his kitchen at Trap Rock Brewery in New Jersey. It was her first encounter with a professional kitchen and after only a few hours, she knew she had found her life’s passion. She was offered a job on the spot, and she went on to work in pastry and garde manger for the next year. She went on to meet Chef Floyd Cardoz of Manhattan’s legendary Tabla and Bread Bar, where she was given the opportunity at the restaurant’s garde manger station. Ultimately, she was appointed to Head Cook at Bread Bar, which had a popular open kitchen. Being “on stage” for clientele was a fantastic learning experience, as she had to manage the kitchen and supervise the line cooks, while simultaneously interacting with guests. Chef Shachi has become known for bringing a unique global perspective to her work, which can be attributed to eight-month culinary journey through India, Japan and Australia. Upon her return, she went on to sharpen her skills in some of the most demanding kitchens in this country. She served as Sous Chef at the award-winning Bombay Club in Washington, D.C.; opening Sous Chef at Bocanova, a successful Pan American restaurant in Jack London Square in Oakland, CA; and Executive Sous Chef at Junnoon, a modern Indian restaurant in Palo Alto, where Chef Shachi was named one of five ‘Rising Stars’ by Gentry Magazine. Prior to opening ADYA, Chef Shachi received great press and acclaim as the opening chef at Tamarind of London in Newport Coast.