Ananya

Hey everyone! We're throwing party on Jan 27th with a special egg centric menu curated by Chef Ananya 🍳 No reservations needed, no entry fee!! "Adda" is a Hindi word that means when a group of people are hanging out, chatting, laughing, debating, etc! We invite you all to our first Adda of the year 💥 So come have some adda, eats some eggs, crack open some tarot revelations with @eyeofastro 🔮 and groove over easy all night with Tubby's very own @drewcpiraino 🎵 Let's hatch new beginnings from 5-9:30 @tubbyskingston 🍻

A quick time-lapse of me rolling out momo wrappers and folding them for @aceofcups.hv ! It's been really fulfilling being able to learn and work on this craft this year, and I hope to continue to specialize in dumplings throughout my career!! Happy Holidays and Happy New Year :) . . . #newyork #hudsonvalley #momos #dumplings #handmade

Magpie's Nest Soy cured egg yolk, sushi rice, perilla, hot honey, rice paper --- gently fried to crisp Crispy, jammy, salty, sweet, spicy, herbacous

Malaikari Wontons Fried shrimp and Chinese mustard greens wontons with a Bengali Malaikari sauce, pickled red cabbage, and scallions. One of my favorite Bengali dishes growing up was Chingri Maacher Malaikari - prawns simmered in a sweet and savory coconut curry spiced with ginger, garlic, caramelized red onion, garam masala, turmeric, both fresh and dried chilis, and a touch of sugar! Deconstructed and reimagined with my not-so-hidden agenda of sharing my favorite Bengali flavors :)

Pork belly bao bun Thick cut pork belly slices, white kimchi, korean radish, sepen, fried onions, achaar spice Turned my random lunch at work into a special :P . . . . . #food #bao #porkbelly #newyork #hudsonvalley

Momos, momos and mo' momos! Soon after joining the @aceofcups.hv team this summer, I started working on putting my own momo recipes on the menu! What is now the Spicy Tulsi Momo on the current menu was originally supposed to be a Thai Krapao inspired momo with ground chicken, krapao basil, thai chilis, sautéed alliums, etc. Although it turned out a savory, spicy, umami bomb, I was immediately mesmerized by the sweet and fragrant aroma of Indian Tulsi Basil when Sarah from @dirtdance.farm graciously gave me a bunch after meeting her for the 1st time! One whiff and I was in love, and so was everyone else passing through the kitchen asking "mmm what's that smell? It smells so good!" It meant a lot to me being able to introduce this beautiful Indian ingredient to a town who may not be familiar. Little did she know, I would soon be clearing her out of her stock almost every week! Now it's October, and Tulsi is slowly making its goodbyes. Bittersweet feelings arise as I start to test out new recipes, but I am excited to meet Tulsi again next summer, knowing I will have new experiences and inspiration to share with it.

Fermented black bean and scallion focaccia, topped with chili agave and yerma peppercorn, served with a side of raita

📴 Take a break from doomscrolling and come hang out! Welcome @ac.culinary as chef and make friends IRL. 🧡 Tuesday August 12 from 5-10pm inside @tubbyskingston - it’s FREE admission! Chef is debuting new dishes 🥟, a tarot reader @eyeofastro is pulling up 🔮, and Tubby's very own @drewcpiraino will be DJing🎵, so you know we're gonna be gettin down at the Tub!

Hi everyone, it's the team from Dorjee Momo renaming ourselves as Ace of Cups! In the tarot, the Ace of Cups represents new beginnings, joy, harmony, & contentment in community. Our menu is expanding to include dishes based on our team's heritages and travels around the world. Expect flavors from India, Bangladesh, Uzbekistan, Tibet, Korea, the Philippines & more. We're serving inside @tubbyskingston every Tuesday thru Saturday from 5-10pm, and available for catering and private events. Join us on TUESDAY AUGUST 12 for a welcome party formally introducing Chef Ananya Chand, who is taking over from Dorjee, a true nomad who is now back in DC, at Ace of Cups inside Tubby's Kingston! There is no cover and plenty of space to hang out. Chef Ananya is a graduate of Johnson & Wales University with a degree in Food and Beverage Entrepreneurship. She has worked in various aspects of the industry from fast food to fine dining, from running a food cart to having her own pop up. Every menu she's created has had dumplings of some sort. She grew up in Maryland and enjoys sharing her West Bengal culture through her food to all the places she's traveled. Chef Ananya is excited to debut 3 new dishes: Raita, Magpie's Nest, and Tulsi Chili momo! Don't worry, we will still have our familiar favorites like dawa momo, aloo momo, daal, Xinjiang kebab, and scallion pancakes on the menu 😋

In case you were wondering, this is what I've been up to this past year! 1. Duck breast 2. Calamari salad 3. Tuna crudo 4. Fried oysters 5. John Dory fish 6. Octopus 7. Ricotta Gnocchi 8. Little Neck Clams and West Passage Oysters 9. Black Sea Bass

🔪Guest chef Ananya in the tub!! @ananyac28 is making momos and working the line with chef Dorjee tonight, come by and say hi, she’s an amazing chef with a heart of gold! There’s no cover at @tubbyskingston and the momos are sizzling hot. “Hey there! My name is Ananya Chand. Originally, I’m from Maryland, but I moved to Rhode Island 4 years ago to study Food and Beverage Entrepreneurship at Johnson and Wales University. My dream has always been to make people happy through feeding them favorite foods, one being MOMOS! A package of love, the best and most memorable I’ve had being when I was 16, made by Chef Dorjee himself! I went on to writing about them in my college essay. But my love for momos started even earlier than that! I have fond memories of making momos with my parents - my father and I folding them at the table while my mother steamed them in the kitchen. I took those memories to college and started having Dumpling Nights, where I’d invite all my friends to make dumplings with me, filling my dorm - and later my apartment - with the sounds of the kitchen fan, the water bubbling, the oil sputtering from the frying pan, and LOTS of chatter and laughter. Having graduated just last year, I realized that I wanted to have a Dumpling Night with the team who’s dumplings perhaps were the reason for my college admission! I am so excited to see these amazing chefs sharing their amazing momos with the world again after all these years, and I’m ready to get my hands covered in flour right next to them!!”

Our Pop-Up is Officially Over Enjoy a New Experience at PVD Noodle Bar with Chef Ananya as she prepares South Asian Small Plates and Handmade Dumplings. Embark Ananya on her culinary journey by joining our experience that reflects her love for flavor exploration and creativity. With a focus on spirit-free drinks as the star beverages and dumplings as the centerpiece of our menu with each dish and drink carefully crafted to spark conversation. Challenge your perception of what a night at the bar is supposed to be. By showcasing the complexity and depth of the spirit-free world, we aim to prove that a sober night out can be just as enjoyable and memorable as any other (while allowing you to add a spirit as needed) Every item is priced at just $1, FAR BELOW COST allowing you to savor all of our offerings. Please value our products appropriately tip based on what YOU believe the experience is worth. Additionally, we invite you to share your thoughts and feedback through our survey, as your input is invaluable in shaping Ananyas future endeavors.