""We're thinking more about what oil we use, what ingredients we use and who we're sourcing from. I'm really thankful for that. It's evolved me in the best way.""
""It was like, 'OK, let's slow-step people into Indian cuisine.' I remember within the first few years, I was seeing garam masala on menus at Redbird and in other places.""
Badmaash Venice, the third location of the Mahendro family's restaurant, offers a modern take on Indian cuisine with a focus on quality ingredients and innovative dishes. The new venue features a sleek design, a diverse cocktail menu, and unique offerings like steak frites with masala-spiced au poivre. Co-founder Nakul Mahendro emphasizes a commitment to sourcing and sustainability, reflecting a deeper consideration of their impact on the world. The restaurant seats nearly 100 and continues the family's legacy in the culinary scene.
Read at Los Angeles Times
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