T he Bangalore-based Indian fine dine den, Badmaash opens doors tonight at 1 Camac Street. With a concept that stems from a vibe centred around high energy and peppy music, luxe ambience and decadent Indian treats, this is the third franchise and will soon open in Goa as well as Bombay. The 78- seater is spread over 3,500sq ft (approx.)
The idea behind the brand is to reconnect with authentic Indian cuisine from different parts of the country through modern presentations. “The idea behind the menu is based around progressive Indian cuisine as in keeping the taste authentic and trying to get various influences from various Indian regions and also Thai cuisine. It’s more of a twist rather than fusion. India being so vast in terms of ingredients changing at every few km, we decided to tap into it,” said Daniel Koshy, culinary director, V&RO Hospitality.
As far as music goes, deep house Bollywood is what Badmaash plans to play.
The Telegraph gets you a first look.
The multicoloured marble flooring adds to the vibe of the space. The seating is done in well-spaced and thought-out segments and we personally love this big sofa that’s ideal for large groups or celebratory dinners.
“Bangalore has always placed Badmaash close to their hearts, as the brand channelled the subtle naughty culture and created a space that suits the title ‘the place to be for any situation’. While deciding on the location for the brand, outside of Bangalore, Kolkata emerged as an unanimous choice amongst the stakeholders, a city thriving on the rich culture of food and joy, Badmaash would be a great addition to the forefront of the artillery. That being said, Badmaash is ready to embrace the city of joy through curating the most exquisite progressive Indian cuisine and dining experience like none other,” said Dawn Thomas, CEO and founder, V&RO Hospitality, partners and franchise owners of the brand.
“The brand is all about good food and great vibe. Despite being a fine dine, the pricing is market sensitive. This space is for everyone to come and enjoy some authentic Indian food with a nice twist. It’s the place you’ll look forward to being in, and we’re glad to be bringing in the brand into the city,” said Rajdeep Chakraborty (left) and Anshuman Singh, the Kolkata partners for Badmaash, and co-founders of WIDN.
The DJ console has their signature tiger motif, an identity of the brand. And, the same hues of gold runs through the entire decor.
SIP AND BITE
Katsu Jhal Muri: Ever had non-vegetarian jhalmuri? For us also this was a first as chunks of Japanese-style Katsu chicken were stacked on a bed of jhalmuri that had a great aroma from chopped Kaffir lime and a pungency from mustard oil.
Bhatti da Murgh: This is a no- yoghurt tandoori dish and is on the slightly darker side. The mint chutney served along with it has our heart as it has raw mango, mint and garlic for the added kick, and is freshly pounded.
Bramble: This one is a classic cocktail made using raspberry, blueberry and strawberry puree, with gin on a bed of crushed ice. You’ll love the freshness of flavours.
Cheese and Raisin Tandoori Mushroom: Cheese and raisins form the base of the stuffing for the mushrooms that are then grilled in the tandoor. Two mushroom caps are stacked over each other with the filling.
Champaran Gosht with Naan: This succulent chunks of mutton are cooked in a brown onion gravy and draw heavily on ingredients such as kalaunji, which is popular in Champaran, Bihar. The meat is tender and the bread has a melt-in-the- mouth feel.
Badmaash Martini: Saffron soaked in vodka with cardamom syrup and pineapple juice. This is a North India inspired cocktail, and the flavours are a bomb.
Pictures: B. Halder
Where: 1 Camac Street
Timings: Noon to midnight
Meal for two: Rs 2,500-plus