Address: 60 Broad St, New York, NY 10004
Phone Number: (646) 649-2407
Hours Of Operation: 5 pm – 10:30 pm
Type Of Cuisine: Modern Indian
Badshah, located at 788 Ninth Ave. between 52nd and 53rd streets – in the heart of New York’s famed Hell’s Kitchen — is the latest venture from Abishek Sharma, formerly of acclaimed West Village restaurant Surya and the Upper West Side’s Swagat, and former Babu Ji Executive Chef Charles Mani.
Named after the Hindi term for “King of the Village,” Badshah features inventive dishes inspired by Indian street food and signature classics updated in creative ways with spices and flavors from across Asia.
The Badshah kitchen is led by Mani, who before launching and rising to acclaim at Babu Ji, served as Chef de Partie and culinary trainer at the Sheraton Hotel in Chennai in southern India, and as a chef on the Norwegian Cruise Line. His philosophy of “tempering,” or layering and enhancing of spices and flavors, is used throughout his “street to the plate” menu, divided into Appetizers from the Roadside, Tandoor, and From the Pots, and also includes a Chef’s Tasting Menu of four different appetizers and five varied selections of curries, served with bread, rice and sauces.
Produce serves to highlight the nuanced and energetic taste combinations throughout the menu. Experienced chefs familiar with Indian cuisine know it makes good use of a wide variety of produce items. Many Indian dishes feature legumes and other vegetables, including peas, eggplant, cauliflower, lentils, zucchini, carrots, chickpeas, green peas, and spinach. Okra is often used in dry curries, either whole or sliced.
At Badshah, the newly introduced brunch menu — available Saturdays and Sundays from 11 a.m. to 4 p.m. — features creative dishes from Mani like Sloppy Lala’s, minced lamb cooked with onion, garlic, and gram masala with fried egg on a roll with masala fries; Southern Style Mussels in toasted Indian herbs and spiced broth with garlic naan; and Mom’s Egg Burji, scrambled eggs with cumin, onions, and green peppers served with tawa parantha.
Appetizers from the Roadside are Gol Goppa, a popular street snack of crisp semolina balls served with tangy, savory chutney, and creative Quinoa Tikki with quinoa, potatoes, and black-eyed peas, with chutney of pineapple, mango and ginger. Others include Southern Style Mussels in a spiced tamarind and tomato broth with coriander, cumin, and black pepper, and crispy, pan-fried Indo-Chinese Colonel Tso Cauliflower, coated in tomato-chili sauce and topped with sesame and onion seeds and sliced scallions.
Selections From the Pots are signature Butter Chicken in a makhani gravy with a touch of fenugreek, and creamy Cheese Kofta in a curry of cashew nut sauce with cardamom, fennel, and cumin, topped with edible orchid blossom and microgreens.
Other favorites are the Chargrilled Atlantic Salmon in a sweet coconut curry sauce of fresh coconut, curry leaves, mustard seed and dried red chili, topped with microgreens and edible flowers, also available as a vegan option with Roasted Butternut Squash.