L-R- Pawan Mahendro, Arjun Mahendro, Nakul Mahendro, Anu Mahendro. / Diego Andrade, Rob Stark

In 2013, when the Mahendro brothers first opened the doors to BADMAASH in downtown Los Angeles, they launched a cultural rebellion. By unapologetically pairing traditional flavors with the grit, hip-hop and casual swagger of L.A. street culture, they permanently disrupted the Western perception of Indian food as either low-cost takeout or stuffy, white-tablecloth fare.

Thirteen years and a second successful Fairfax location later, BADMAASH has entered its most sophisticated, multisensory era yet. Moving onto Abbot Kinney Boulevard, the holy grail of Venice Beach’s design, fashion and culinary scene, signals a natural, triumphant evolution. And Venice just got a serious flavor upgrade.

Badmaash interiors / Rob Stark

The vibe: Where cinematic allure meets California cool

Designed by Nakul and Arjun Mahendro in collaboration with the award-winning firm Preen Inc., the Venice space effortlessly marries the rich heritage of India with the sun-soaked, laid-back spirit of coastal California. It is a showcase of texture and intentionality, boasting a super fun, high-energy ambiance that keeps the room electric from the moment you step inside.

Upon entering, you are greeted by a striking concrete installation offering chilled wine, a playful “amuse booze” that sets a high-octane tone. The main dining room features blackened brick walls balanced by denim banquettes, tie-dyed leather cushions, and exquisite marble-and-bone inlay tables that softly whisper of the family’s roots.

Samosa with chutney and the signature BADMAASH Steak Frites / Diego Andrade

The menu: Nostalgic staples and high-art reinterpretations

The kitchen continues to deliver the Mahendro brothers’ celebrated second-generation take on Indian cuisine, but with an elevated, seasonal edge.

During my recent visit, the stars of the night were undeniably the flawlessly executed classics. The Chicken Tikka arrived smoky and perfectly tender, crackling with spices, while the iconic Butter Chicken delivered that signature, velvety comfort that balances rich tradition with modern craveability. Dad’s Famous Coconut Curry Mussels were another absolute showstopper, swimming in a vibrant, aromatically complex broth that had the entire table reaching for extra naan to soak up every last drop.

Additional standouts included the buttery Hamachi Crudo paired with ginger and crispy garlic that offered a bright, clean bite, while the whipped Ricotta Toast topped with seasonal fruit and tamarind jam brilliantly bridged Euro-Californian trends with South Asian nostalgia. Yum!

For those seeking deep, smoky complexity, the Oyster Mushrooms and Lamb Chops “Laal Maas” delivered unapologetic heat. Lastly, the signature BADMAASH Steak Frites is brilliantly reengineered, pairing a flawlessly cooked steak with a rich, deeply spiced “meat masala” au poivre. And for a sweet finish, do not skip the Saffron Tres Leches Cake, which is beautifully balanced by the crunch of crushed salt-roasted pistachios.

Dirty Martini and Date Jam Cocktail / Diego Andrade

A historic beverage program and incredible hospitality

Moreover, for the first time in the brand’s history, BADMAASH has introduced a fully realized, expansive bar program, helmed by longtime collaborator Steve LaFountain, of Horses and Little Prince fame. Crackling with inventiveness, LaFountain has cracked the code on pairing complex Indian spices with premium cocktails.

The BADMAASH Dirty Martini, made with marinated olive oil-washed Grey Goose and Bianco vermouth, is wonderfully savory, while the Date Jam Cocktail, a blend of bourbon, Madeira, lemon and house-made date jam, offers a rich, sophisticated sweetness that stands up beautifully to the kitchen’s boldest spices.

Furthermore, what truly anchors the Venice outpost is the brand’s signature, incredible hospitality. The warmth extended by the team, including Nakul Mahendro, who is often making rounds around the eatery, makes the sprawling, stylish venue feel as welcoming as an intimate dinner party.

Interiors of the bar / Rob Stark

The verdict

BADMAASH Venice is vibrant, bold and exactly what the modern Indian food movement looks like in 2026. If you have not been to Abbot Kinney to see this latest chapter unfold, you are missing out on one of the most important cultural and culinary stories being told in America today.

Pro tip: While reservations are highly coveted, the restaurant keeps a few spots open for walk-ins every night. Go early, order the chicken tikka, the mussels and a dahi poori, and soak in the best vibe in modern dining.

Discover more at New India Abroad.