The Iconic Bademiya Kebabs in Mumbai

When you order a kebab platter from us, you are getting the same masala mix we have used for 70 years. We do not take shortcuts. Every piece of meat is marinated with spices we mix by hand ourselves, and then it goes straight onto the charcoal grill. This is not factory food. This is the exact preparation that made people line up at our first stall in Colaba, and it is how we still cook in our kitchens today.

Our journey began on a street corner in 1946, and while we have grown from a small stall to restaurants in Colaba, Fort, and Bandra, the core remains unchanged. Many places try to replicate the 'Mumbai street food' style, but they miss the soul of the charcoal grill. We use real coal because it gives our Seekh Kebabs and Tikkas that distinct smoky aroma you cannot get from a gas stove.

What Goes Into Our Kebabs?

It starts with the meat quality and our family's proprietary spice blends. We avoid the fancy, overly complicated recipes that hide the taste of the meat. Whether it is our Mutton Boti or the classic Chicken Tikka, the goal is always to keep the texture tender and the flavours bold.

Eating at Bademiya

We are here for the late-night cravings. Whether you are heading home from work or looking for a post-party meal, our doors are open until 4 AM. You can visit us for that old-school, standing-room-only vibe, or sit down in our family restaurants for a more relaxed experience. We treat our customers like family, and that is why we refuse to compromise on the quality of our masalas. When you eat with us, you are eating a piece of Mumbai history.