By Harsh Bedi, Deputy Editor
Badmaash located in UB city Bengaluru, comes up with its Creative and Authentic ingredients in their cuisine, from the taste of ‘Zathar’ an hidden gem Arabic organic spices handmade by them with pure note.
The Essence of Badmaash.
It comes from Punjab and many other northern cultures of India like Pindi Chole to Masala Baingan Bartha feels an authentic taste of Indian culture. It is made more special when we have north western foods like Raan E Kandahar, Lagan ki boti on Sheermal and so on.
‘Moving Not Over yet’ by Chef Ishant Khanna
Badmaash currently has four chain of outlets in India and soon coming up with three more and Bengaluru will soon taste the delicious cuisine in Lulu mall this year. What sets Badmaash unique is wherever we go we make regional culture our home. They currently have outlets in Mumbai, Bengaluru & Kolkata.
I visited Badmaash @ UB City Bengaluru & they made me taste their special dishes like Rajasthani Shikari Aaloo, Chana dal Vada with smoked tomato relish in it. Their corporate Chef Mr Ishant Khanna who is also specialized in Charred spring Chicken which is cooked in Indian traditional style in Bhati makes food more delicious.
Ishant Khanna shares that they specialize in Jungli murgh, Lahori fried fish, crispy fried Calamari and south special Tiger prawn. After tasting delicious food I felt he is an architect of cuisine, he has unadulterated homemade spices, grounded with pure Hing which makes food more delicious and digestible.
