Behind the Scenes at Bademiya
Ever wonder what goes into that iconic Bademiya taste? It is not magic, just decades of practice, raw heat, and the rhythm of our kitchen.
The real sounds of our kitchen. This is behind the scenes, where our team works tirelessly to prepare every dish with passion and precision. It is raw, real, and always sizzling.
We take food safety and hygiene very seriously. Our team follows strict protocols to ensure that the food we serve is not just delicious but also safe and clean. Your well being is our priority.
The intense flame of the wok as our chef prepares a dish. This high heat cooking, known as 'bhunai', is essential for developing the deep, smoky flavours of Mughlai cuisine.
About Additional Work
People always ask how we keep the taste consistent for 70 years. The secret is the 'bhunai'—high heat cooking where spices meld directly with the meat. We do not use shortcut machines here. Every batch of masala is mixed by hand in our central kitchen, and every seekh is shaped by our ustaads before it hits the charcoal.
There are no secrets in our kitchen, just hard work. Whether you are at our Colaba fine-dine, the Bandra outlet, or the Fort restaurant, we follow the same protocols my father established in 1946.
We source fresh ingredients daily, and our kitchen staff undergoes regular training to maintain hygiene without sacrificing the 'street' soul of our food. You will see us handling the grill with care, ensuring the charcoal heat is just right for that smoky flavour.
We know the restaurant business is not easy. It takes constant attention to detail—from the quality of the mutton in our Seekh Kebabs to the temperature of our butter chicken gravy. If something is not right, tell us. We will fix it. We are here to serve honest food, and we do not compromise on the quality that thousands of Mumbaikars have trusted for generations.
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