Placeholder Image

Subtitles section Play video

  • Yo, that's fucked up.

  • You didn't even hit me back, man.

  • >> I hit you up, you're really like,

  • I'm in the Valley.

  • >> I- >> I'm not gonna

  • fucking text you after that.

  • >> Why not? Yeah, I had to go to

  • the Valley.

  • >> Chinatown is the Valley for us.

  • [LAUGH] It's too far.

  • >> Chinatown is two blocks from your spot.

  • [LAUGH] That's fucked up. >> Chinatown is

  • two blocks away.

  • [MUSIC]

  • >> I'm Nakul Mahendro.

  • >> I'm Arjun Mahendro.

  • >> And, we own Badmaash in downtown LA.

  • [MUSIC]

  • So, we're both born and raised in Toronto.

  • At a very early age, we were exposed to

  • our father being an amazing chef and

  • doing all these great things with food.

  • And then also, just the mix and match of

  • cultures in Toronto is absolutely amazing.

  • It really allowed us to

  • have a very wide ranging palette, and

  • understanding of different cultures of

  • foods, and flavors from all over the world.

  • >> Our father is a trained French and

  • Italian chef.

  • About 15 years ago,

  • he opened up an Indian restaurant in Toronto.

  • When he got rid of that,

  • we moved to Los Angeles and

  • we thought, let's open up something that's cool,

  • approachable, but still stuck to it's roots.

  • So, we said we'll take care of the restaurant,

  • you just help us out with the food.

  • [MUSIC]

  • >> Badmaash means, pretty much bad ass in Hindi.

  • We've just wanted to create a really great

  • restaurant that served really good Indian food.

  • And, we felt like LA was really lacking that.

  • We try to bring flavors from all over Indians and

  • celebrate them.

  • We are Punjabi, so

  • there's more of a Punjabi influence on our menu.

  • >> Punjabi food is more fun, let's be honest.

  • >> [LAUGH]

  • >> Come on, buttered chicken.

  • >> Chicken tikka masala.

  • >> [FOREIGN] like chicken masala, [FOREIGN].

  • You want Punjabi food.

  • I'm, I'm really sorry.

  • >> Samosas.

  • The best part about being in the kitchen is

  • mixing all of this together.

  • We also bring a little bit of

  • our French culinary background.

  • A little bit of our Canadian in there.

  • Our Chicken Tikka Poutine is the best mash up.

  • It's a celebration of our Indian and

  • our Canadian background on one plate.

  • >> And, we wanted to have fun, as well.

  • Like, when we first started,

  • we had a dish called Holy Cow Keema Pow.

  • And, it was just like for the one's who eat beef,

  • why can't we have amazing dishes?

  • And, everyone says, what Indian people eat beef?

  • >> And then they'd go, what you're Indian?

  • >> [LAUGH]. >> And,

  • you'd be like yeah, but your not [SOUND].

  • >> I'm now doing the butter chicken.

  • We start off with a little bit of

  • sauce in here.

  • There is definitely, a special twist to it.

  • >> Butter chicken is considered like,

  • oh, yes, it's just buttered chicken and

  • rice, you know, the usual.

  • But, that chicken marinades for

  • 48 hours, we cook it in the tandoor, we char it,

  • we let it rest.

  • Essentially, it takes two days to get to the table.

  • >> Yummy!

  • >> Working together as family has its

  • ups and downs.

  • >> I think it's pretty cool though,

  • we all know our position.

  • There's no dad or brother at work.

  • >> Yeah. >> It's like you

  • gotta get your piece of the pie done.

  • >> As a chef, our dad is extremely strict.

  • >> Right. >> And, unforgiving.

  • If it's not perfect, why are you even here?

  • >> Okay. Enough? >> He's telling me

  • it's more than enough.

  • >> [COUGH] >> I don't think so.

  • >> It looks amazing now.

  • >> Order up.

  • >> And that's it.

  • >> [LAUGH].

  • >> It's the best.

  • I wouldn't have had it any other way.

  • >> He's the number one chef.

  • He's our father.

  • >> [LAUGH] Oh, my God.

  • >> [LAUGH].

  • >> Anything else?

  • >> You gonna come out with and party, or what?

  • >> [LAUGH].

  • >> [LAUGH].

  • >> We decided to hook up with Lele from Sugarfish.

  • >> We've been the biggest fans of

  • Sugarfish ever since the grand opening of

  • their Downtown location.

  • We went the first day.

  • And then, one day there's some guy some

  • you never expect there's a some Italian guy with

  • a thick Italian accent and a baseball cap on.

  • He was introduced to us after his meal,

  • as the owner of Sugarfish, and

  • we're like, what?

  • >> What? [LAUGH].

  • >> We also had Alvin Cailan of Eggslut.

  • >> Yeah, he's wild man.

  • >> He's wild.

  • We, we met Alvin I guess when he was building

  • out his location here at Grand Central Market

  • in Downtown.

  • He would eat at Badmaash few, few nights a week

  • and that's kinda how we got to know each other.

  • >> And then, we also brought Ryan with us,

  • who works in the kitchen, cool dude, solid guy,

  • hard worker.

  • >> Are you guys ready to get the hell out of here?

  • >> Yeah. >> All right, let's

  • do this. Let's do dinner.

  • Bottoms up.

  • We're going for dinner.

  • We're going to Alma, our friend Ari Tamer's spot.

  • He's doing an amazing thing for Downtown, and

  • LA, and you know,

  • he, I think he represents a young guy, who knows

  • what he's doing, and he's really striving for it.

  • And, I'm, I'm starving.

  • You guys are hungry?

  • >> Yeah. >> Hell, yeah.

  • >> Yeah, okay, perfect.

  • [MUSIC]

  • >> [LAUGH].

  • >> My name's Ari Taymor.

  • I'm the chef and one of the owners at Alma,

  • and we do Californian food, everything's from

  • the markets, and we do a tasting menu every night.

  • Downtown LA is it's really busy.

  • It's really vibrant, really diverse.

  • There's tons of different types of cuisine, and

  • it's, it's a lot of fun to be down here.

  • [MUSIC]

  • >> These are Shigoku Oysters.

  • >> Oh, my god.

  • >> I love this on top.

  • It was just like, it blew our socks off.

  • Really, like, such small, tiny little bites, and

  • such amplified flavors.

  • >> I'm gonna ignore you now.

  • >> [LAUGH] >> [LAUGH]

  • >> The Wagyu

  • Ribeye Tartare, honestly, it didn't need

  • anything else.

  • >> Lele was like what is this?

  • I need to know everything.

  • >> What is in this?

  • >> He called the server over.

  • He goes, find out where you get this meat from.

  • >> Yeah. >> It's grass fed

  • beef garnished with sunchoke chips,

  • a little bit of dill.

  • This is a sauce made from oyster and

  • a little more dill.

  • We like to use meat kind of, as a seasoning, and

  • so it's really just early in the menu,

  • not very heavy.

  • It's perfect.

  • >> So, I think what chef Ari really wanted to do

  • there was show his diners what really good meat is.

  • So, he's like, here's the best meat possible.

  • You're welcome.

  • >> It's good with the wine.

  • >> It's good.

  • >> That tartar dish was, it's like neck in

  • neck for first, with the next course.

  • >> This is a slow cooked egg yolk.

  • They're really nice farm eggs from the market.

  • Finished it with some puffed amaranth and

  • these are chives.

  • It's a really fun play on textures.

  • The yolk kind of has the,

  • like the mouth feel of a fudge.

  • It's this really rich flavored soup that

  • almost has no dairy in it.

  • And it's, sunchokes are one of

  • my favorite vegetable so.

  • >> I feel like everybody fucks up soup man,

  • but they fucking nail it.

  • >> Almost kind of our place to go,

  • when we have a nice evening to kinda relax,

  • when we're not in a rush is kinda to enjoy a great

  • meal, great service.

  • So, that's kind of our like, our zen place.

  • >> I mean, this chicken was really good.

  • >> The carrots were better.

  • >> The carrots were great, but

  • in my opinion the egg in the tartar, number one.

  • >> Yeah. >> The vinia, number two.

  • Then, the rest, but everything good.

  • >> I actually got like inspiration from that.

  • That's how you know, you're, you're fucking

  • with a real good chef, is when you are inspired to

  • go back in your kitchen and do something amazing.

  • >> [LAUGH] [CROSSTALK].

  • >> [LAUGH] I love you.

  • >> I love you too.

  • >> All right, let's bounce man,

  • lets go to Horse Thief.

  • >> Well, we're headed to Horse Thief.

  • It's like on the back end of Grand Central Market.

  • It is a really good barbecue joint.

  • >> Texas barbecue.

  • >> They're from Texas.

  • They do Texas barbecue the real way.

  • They use all free-range, organic meats.

  • And we love it.

  • >> That center cut brisket is

  • like meat butter.

  • Honestly, I'm gonna put this out there.

  • It's the best patio in downtown LA.

  • Whenever we go to Grand Central Market,

  • we're always bound to bump into someone we

  • know, especially since we know, like, a lot of

  • the chefs and purveyors and vendors there.

  • >> Cheers. >> Cheers gentlemen.

  • >> Cheers guys.

  • >> Thank you for having us.

  • >> Bang, bang.

  • >> Bang.

  • [MUSIC]

  • You got barbecue, you got beer, and then you have-

  • >> You're staring- >> This.

  • You're staring at this right over here.

  • This is what it's about, this brisket.

  • The center cut, you see all the fat.

  • You see that smoke ring?

  • >> This is Texas barbecue and

  • this is what it's about.

  • >> They focus on

  • what they're suppose to focus on.

  • Everything is top shelf, top quality.

  • I can eat that brisket every single day for

  • every single meal, it's awesome.

  • >> And, how long do you smoke this for?

  • Brisket?

  • >> About an hour and a half per pound.

  • >> Oh, yeah?

  • >> So, 15 plus.