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.