The new Indian restaurant explores unexpected flavor combinations with visual flair.
Amerindic restaurant across the U.S. have often been specify by conversant dish like butter crybaby , gulab jamun , and samosas — but at chef Gaurav Anand ’s latest speculation , Baazi , the new Upper West Side eatery firmly vary from this traditional advance . After experimenting with different culinary art and techniques , its exciting novel menu introduces inventive knockout without fall back the roots of classic Indian flavour and spices .
Fittingly translating into “ bet ” in Hindi , Baaziis chef Anand ’s endeavor on create a refined and eclectic concept of Indian food .
With over hundred of Native American eatery in NYC , his destination is to change hoi polloi ’s perceptions through unexpected feeling combination and visual flair . “ Native American food does n’t have to be countryfied and heavy , our carte is more advanced with layers of flavor , ” says Anand . “ We want to labour the creative bound and create a card that reflects cookery inspired by travel and global influence . ”
Baazi box with Papad Yogurt Kebab|Photo by Evan Sung
Hailing from India twelve years ago , Anand arrived in the U.S. prepared to use his culinary training of Native American fare . Since then , he ’s oversee to build a local eatery portfolio that currently consists of three spots — Moti Mahal Delux , Bhatti Grill , and the former Awadh which is now replaced by Baazi — as well as eating house in New Delhi and Goa . In accession , he also has a high - endcatering companythat specializes in luxurious destination wedding .
When the pandemic bang , along with the intact eating place and cordial reception cosmos , Anand faced never-ending manufacture challenge like declining business organization and ever - changing new mandatory . So with the support of his landlord , he settle to transmute the space of Awadh into an single premises - only dining experience sans the option of takeout or speech .
With influence ranging from Portugal to the Middle East , signature particular include the Chicken Cafreal , a Lusitanian Goan cup of tea with cornish hen flambeed with iconic Old Monk Rum ; and must - examine orders like the Baghaar - e - Baingan , an eggplant dish prepared in the Middle easterly style ( fume on the grille ) twin with a spicy Hyderabadi sauce and complete with toasted coco palm , goober pea , and bedgi chili , which is a testament to the blend of Indian and Middle Eastern flavor profiles .
Dish presentation is a part of Baazi ’s charm and the signature Papad Kebab is presented in a monogrammed Baazi loge and made from a crispy , outre lentil cracker bonbon incrustation with a 24 - hourhung greek yogurt(plain yogurt from which whey has been strained out using a cheese or muslin cloth often used in Indian preparation ) and orange yellow aioli .
“ If you go to Hermes or Cartier , you are given your jewelry in nice packaging . Papad Kebab is Baazi ’s jewel , ” explains Anand . “ Unique demonstration is just as important as the taste sensation because in the years of Instagram , restaurant leaver expect more fundamental interaction during the dining experience . ”
Additional popular ravisher admit the Baazi Gobi made with cauliflower and chef ’s patent sauce set in - house ; the Kasoori Methi Chicken Tikka with toasted fenugreek and smoke paprika ; and desserts like the Jalebi Sandwich filled with sticky style fennel cake and masala chai frosting emollient . The menu also features a choice of beer , vino , and craft cocktail with an Amerind pull like the Indian Summer containing mango pulp magazine or the Mezcal Passion with a dash of tamarind .
Owner and chef Gaurav Anand|Photo courtesy of Baazi
Conceived byDesign House Decor , Baazi ’s striking interior transports diners to Morocco and is take root in a vivacious blue interior decoration pair with intricate plan inspired by traditional Indian weddings and henna adornments .
Located at 2588 Broadway , Baazi is open from Sunday to Wednesday from 5 pm to 10 pm and Thursday to Saturday from 5 autopsy to 10:30 atomic number 61 . Reservations are usable viaResy .
Bar and dining room downstairs at Baazi|Photo by Evan Sung
Kasoori Methi Chicken Tikka|Photo by Evan Sung
Jalebi Sandwich|Photo by Evan Sung
