At ADYA, we showcase the flavorful street food of India. Our inspiration comes from the multitude of bright flavors and textures representing the diversity of India itself. Working with our local farmers, growers and purveyors, we strive to use local, organic, biodynamic ingredients whenever possible. Combining these with modern creative and classic Indian styles of cooking, we present food that balances the bounty of California with the bold flavors and spices of India. The carefully curated wine list and rotating craft beer list complement our vibrant flavors and casual style. Our team’s passion for hospitality comes through with each bite, every sip and with every smiling interaction.
Shachi grew up surrounded by good food and learned early the importance of eating seasonally during her annual summer trips to her native India. Her mother was an exceptional cook, and as a young girl, Shachi spent many a moment sitting on the counter, as the ‘official taste tester’ of the house. Growing up in New Jersey, Shachi had her share of peanut butter and jelly sandwiches as well as traditional Indian foods; this crossing of two cultures from her youth carries in to her work now and allows her the ability to see things from different perspectives and bridge the gap between perception and reality of Indian food.
Originally training to be a doctor, a series of fortuitous meetings led to Shachi’s first step in a restaurant kitchen at the age of 21. Her first day at TrapRock in Berkeley Heights, New Jersey, she realized she had found her true passion, food and cooking. Shachi believes that everything happens for a reason and despite her laser like focus on becoming a doctor, all the steps and turns along the way led her to her true calling, food.
Over the years, Shachi’s career has taken her from NYC to Washington, DC to the Bay Area, to finally arrive in Orange County in 2012. She continues to learn from every experience, and through a balance of tradition and modern cooking styles, strives to highlight the amazing bounty of California with the wealth and diversity of flavor of India in her food
Shachi’s food, philosophy and creativity have earned her recognition from the press as well. She was named ‘Rising Star’ in Gentry Magazine in the Bay Area and was most recently named ‘Queen of Indian’ by Riviera Magazine in Orange County.
As a chef, Mehra believes in creating innovative and thoughtful menus that tastefully balance a variety of flavors and makes cuisines appealing to a range of tastes. She is also an ardent supporter of local farmers and sustainable practices.