Behind the Scenes at Bademiya: The Art of Our Kitchen
Peek into our kitchen to see how we blend our masalas by hand and grill on open charcoal flames, keeping the 1946 tradition alive for you.
Behind every bite is a beat. Our chefs shaping the seekh kebabs by hand, a skill passed down through generations. This is raw, real, and always sizzling.
The art of making bread in a fiery hot tandoor. Each naan is slapped onto the clay walls by hand and cooked to perfection, getting that classic charred texture.
From plating the bhurji to garnishing the boti kebab, every step is done with care and attention to hygiene. We celebrate food safety every day.
The wok is on fire! This is how we prepare many of our signature dishes, using high flames to lock in the flavour and give it that unique, smoky taste.
A close-up of our Chicken Lollipop being deep-fried to golden perfection. This mouthwatering journey from raw to ravishing is a treat to watch.
From the hot grill straight to your plate. We believe in serving love, and that means every dish is prepared fresh and served with warmth.
From our busy stall to the art of making rumali roti and finally, a delicious roll being prepared. This is the journey of your food, from our hands to yours.
About Behind the Scenes: The Making of a Legend
People see the crowd at our Colaba stall, but they don't see the hours our chefs spend hand-mixing masalas in our central kitchen. We don't believe in machines when it comes to spice balance; we rely on the same 'commando training' my father gave us brothers to ensure every Seekh Kebab hits the mark.
We treat our kitchen like a workshop, not a factory. Whether it's our Colaba street stall or our Bandra restaurant, the core process stays the same: raw meat, real charcoal, and zero shortcuts. The 'dhundhar' (smoky) aroma you love comes from our open-flame tandoors, and that isn't something you can replicate in a microwave. We handle the prepping, the spice blending, and the grilling with the same discipline that kept us going for 70+ years. It’s hard work, sure, but when you see a line of cars at 2 AM, you know it’s worth it.
We have a dedicated veg kitchen, too. Just because we are known for our kebabs doesn't mean we compromise on our vegetarian dishes—they get the same hand-mixed masala treatment and care. If you are curious about what goes into our Bheja Fry or how we get that perfect char on our Chicken Tikka, you are looking at it. It is raw, it is loud, and it is honest food, made by people who have been with us for decades.
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