BADMAASH VENICE

Indian restaurant, 1616 Abbot Kinney Blvd, Venice, CA

VeganScore 50 · 2 vegan main dishes

Menu

Mains

• Oyster Mushroom "Laal Maas" — sweet 'mithania' chili sauce, gloria's evoo Vegan
• Marinated Gai Lan — chinese broccoli, mustard oil, pickled raisin, almond Vegan
• Lamb Chop "Laal Maas" — yogurt & garam masala marinade, 'laal maas' sauce
• Lamb Sausage "Seekh Kabab" — ground with aromatics & herbs, fenugreek cream sauce
• "Badass" Chicken Tikka — 'dhaba style' chicken thighs, yogurt, mustard oil, tandoori spices
• Tandoori Chicken Wings — punchy marination of paprika, lemon, ginger & chilies - with cilantro whip
• Badmaash Steak Frites — 12oz prime niman ranch ny strip, 'meat-masala' au poivre, masala fries
• Dad's Famous Coconut Curry Mussels — coconut milk & white wine broth
• South Indian "Fish Moilee" — pan seared barramundi, coconut 'moilee' curry
• Lamb Neck Korma — slow roasted, cumin, coriander, brown butter cashew & hazelnut sauce
• Slow Cooked Beef Short Rib — 8-hour caramelized onion & red wine curry
• Badmaash Fried Chicken — double-fried, with serrano-cream sauce
• Chicken Tikka Poutine — masala fries, cheese curds, beef gravy, tandoori chicken
• Chicken Biryani — braised chicken with garlic, serrano, tomato, caramelized onion & tomato jalta
• Butter Chicken "Murgh Makhani" — tandoori chicken finished in creamy tomato curry
• Chicken Tikka Masala — tandoori chicken, red onion, sweet peppers, spiced tomato-ginger curry
• Goan Pork Curry — pork shoulder & belly, fresh tamarind, raw jaggery, chilies
• Ghost Chili Lamb Vindaloo — slow braised lamb shank, ghost chilies, red & green chilies
• Good Ol' Saag Paneer — mom's recipe; baby spinach, paneer cheese, onion & garam masala
• Creamy Black Lentils "Daal Makhani" — black matape & red kidney beans, ginger, garlic
• Punjabi Chickpeas "Channa Masala" — garbanzo slow stewed in warm spices & aromatics
• Pickled Eggplant "Achaari" — pan-roasted with onion, tomato, nigella, fennel seed, fresh chilies
• Saag Aloo — fresh baby spinach & potato sauteed with onion, tomato & garam masala
• Yellow Lentils "Daal Tadka" — slow cooked with tomato, caramelized onion, ginger, garlic, cumin
• Crisp Okra & Potato "Bhindi Aloo" — pan seared, onion, cumin, coriander, dry mango dust
• Dadi Ma's Aloo Gobi — grandma's recipe; potato & cauliflower, ginger, cumin, turmeric

Starters

• Traditional Potato & Pea Samosa Vegan
• Pani Poori — crispy puffs with spiced sweet & sour water, crushed garbanzo beans Vegan
• Onion "Bhajjia" Fritters — spiced chickpea batter, tamarind chutney Vegan
• Indian Pickles "Gharwalla Achaar" — pickled with indian spices & aromatics Vegan
• Charred Snap Peas — indian chili crisp, spiced panko, maldon salt, evoo Vegan
• Butter Chicken Samosa
• Crispy Yogurt Puffs "Dahi Poori" — semolina, chickpeas, yogurt, tamarind & mint chutneys
• Punjabi Fish-Fry "Machhi Amritsari" — chickpea batter, paprika mayo & tamarind chutney
• Chilled Snow Crab Claws — with mango achaar cocktail sauce

Desserts

• Coconut Rice Pudding — punjabi 'kheer' made with coconut cream, a touch of cardamom, topped with toasted coconut Vegan
• Indian Sweet Cream Gelato — salt-roasted pistachio
• Alphonso Mango Mousse — maharastran alphonso mousse, strawberry coulis
• Tiramisu — cinnamon & cardamom spiced espresso, mascarpone cream, vanilla cake, cacao nibs

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