Adda Indian Canteen—whose 2018 debut helped redefine Indian cooking in New York—has left its poster‑lined Long Island City digs for a larger, 70‑seat East Village dining room that swaps “canteen” vibes for stylish polish and higher prices. Cofounders Roni Mazumdar and chef Chintan Pandya, joined by executive chef Neel Kajale, reprise cult hits like goat‑brain behja fry while unveiling richer offerings such as bone‑marrow with three‑pepper sauce, lamb shanks with turnips and fenugreek, and a Nagaland‑style chili pork‑belly fry. A new dessert list (think mawa cake with butterscotch) fills a former gap, but the headline act is a $38‑per‑person “butter chicken experience”: chicken smoked tableside over diners’ choice of wood chips, finished with one of three infused butters and served with daal makhni, parathas, and rice, plus an optional clarified mezcal–aquavit cocktail poured from a glass chicken. The elaborate stunt aims, as ever, to upend clichés and ensure Adda’s next chapter matches the lofty expectations its owners helped create for Indian cuisine in the city.