Hey Sally Helm reporter for Planet Money.

Hello Dan.

You'll recall the scene.

It's a very hot summer day.

I should have worn shorts.

You and I show up at a little restaurant in New York City,

specifically in Long Island City, Queens.

Yeah, it's a casual Indian place called a da, which translates roughly to Hangout

spot. And that is the vibe that owner Ronnie Mizumdar was going for.

You're Ronnie? I'm Sally. How are you? Very nice to meet you.

Ronnie knows the restaurant business. At the time we first meet him he owns three Indian

places in New York. In addition to this one there's the Masala and a more upscale

spot, Rahi. But he's also run a few places that have closed, including a taco

spot right here in Adda's current location.

And he told us, the whole concept of Adda is a risk.

We took a lot of chances in a restaurant like this.

Serving goat brains isn't really a normal protocol here in New York because you're scared out of your

mind like maybe it's way too ethnic. But when the New York Times came to review

ada those goat brains were considered a highlight. One server compares them to soft scrambled eggs with onions,

ginger, and fresh green chilies. Another standout, according to Pete Wells review,

Kalaji Masala, chicken livers in a gravy with fresh ginger and garum

massala. That was not the only press that Atda got. It was named a best new

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