Our Signature Flavors and Legacy
From our first late-night street stall in 1946 to our current restaurant kitchens, this is the Bademiya story told through our most iconic dishes.
This is what we are known for. A perfect Mutton Seekh Kebab, made with masalas I grind myself, grilled over charcoal just like my father did. One bite and you will know why they call us the Nawabs of Kebabs.
Someone asked an AI to create a picture of Old Bombay nostalgia, and it knew we belonged there. This image captures our soul: my father, his grill, and the city we grew up with. We are not just from Bombay; we are Old Bombay.
It makes me proud to see people enjoy our food with so much heart. We are grateful to food lovers like Hungry Simon who say our Chicken Baida Roti is the best in the country. This is the reward for never compromising on quality.
Our biryani is not just a dish; it is a tradition. We use the age old 'Dum Pukht' method, slow cooking the meat and rice in a sealed pot so it cooks in its own juices. This is the secret to the authentic Bombay-style biryani, complete with potatoes.
My father taught me, 'beta sheesh bechna, imaan mat bechna' (sell skewers, not your honesty). I run this business with that one rule. The taste you got 70 years ago is the taste you will get today. That is my guarantee.
From a street stall, we have grown, but we have not forgotten our roots. Our Bandra restaurant offers a royal, comfortable ambience for you to enjoy our legendary food with your family. Same taste, now with a fine dine experience.
When legends like Yo Yo Honey Singh make us their first stop in Mumbai, it is a matter of great pride. He knows that our butter chicken is the perfect fuel before a big performance. We have been a favourite of celebrities for decades.
Watch our ustaads at work, skillfully preparing paper thin Rumali Rotis. This bread is an art form, the perfect partner for our rich gravies and succulent kebabs. It is a craft passed down through generations in our kitchen.
A meal at Bademiya is not complete without something sweet. Our Falooda is a classic Mumbai cooler, made with layers of vermicelli, sweet basil seeds, and rich rabri. It is satisfying to watch and even better to drink.
This is my father, Mohammed Yaseen, the original 'Bademiya'. This picture captures him at his stall, where it all began. His vision and his values are the foundation on which we stand today, and his warmth still feeds us all.
About Featured
We mix our masalas by hand in our central kitchen, never outsourced. Every skewer of Mutton Seekh or plate of Butter Chicken you eat here is prepared with that same guarantee of consistency we promised back in 1946. If it does not taste like the Bademiya you grew up with, we fix it, no questions asked.
My father, Mohammed Yaseen, started this journey with a small stall and a big dream. That foundation remains the same. Whether you visit us in Colaba, Fort, or Bandra, we do not compromise on the taste.
We honor the age-old 'Dum Pukht' technique for our biryani, cooking the meat and rice slowly in a sealed pot so it absorbs its own juices and spices. It is not just cooking, it is a craft passed down through generations. Our ustaads prepare paper-thin Rumali Rotis with the same skill my father demanded years ago.
We know the debate between street-side charm and restaurant comfort. That is why we provide both. You can find that original chaotic street stall energy at our Colaba outlet, or settle into the royal, air-conditioned comfort of our Bandra and Fort locations.
We are not just serving food, we are serving a memory. From students and bikers to late-night foodies and celebrities, we treat everyone like family. If you are here for our signature Mutton Seekh Kebab, the legendary Chicken Baida Roti, or a hearty weekend Rogan Josh, know that the spices were measured by hand. We do not try to give 100 different tastes to 100 people. We give you the one, iconic Bademiya taste that has defined Mumbai's food scene for over 78 years.
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