ATHLEISURE MAG #75 MAR ISSUE | THE ART OF THE SNACK Baazi

This month's The Art of the Snack takes us to NYC's Baazi which is known for their Indian fare. We talk with their owner and executive chef, Gaurav Anand. We talk about his style of cooking, his culinary journey, his portfolio of restaurants, how he becomes inspired to create the menu and what are the kinds of dishes that we should think about enjoying when we visit next!

ATHLEISURE MAG: Chef Gaurav Anand, can you tell me about your background in terms of where you went to school and kitchens/restaurants where you trained?

CHEF GAURAV ANAND: I’m a self-taught chef and don’t have any formal culinary training. I originally studied business administration and then I started working at my brother’s catering company. I learned the business from the ground up, especially by watching chefs in the kitchen. I’d stand there for hours as they cooked, picking up techniques that eventually formed the basis for my cooking.

AM: How would you define your style of cooking?

CHEF GA: My cooking style has definitely evolved over the years and today I cook more in a modern Indian way versus traditional cooking, especially at Baazi. I like to add different twists to every dish I create to make it more interesting and elevated. I’m always pushing boundaries. Trying new recipes is something that I really enjoy doing. I love discovering new recipes and combinations that I've never tried before.

AM: Prior to launching Baazi, what are other restaurants that you are known for?

CHEF GA: Bhatti Indian Grill was my first baby, it opened in 2009 and is very well known for its mouthwatering kebabs. I was approached by one of the owners of Moti Mahal Delux, a very famous Mughlai cuisine chain in India, and we opened that restaurant on the Upper East Side in 2012. I was honored to receive an amazing 2 star review in The New York Times. If you want to try the best dal makhani or tandoori chicken, that's the place to go! Awadh, the predecessor to Baazi and still open as a delivery only restaurant, is Lucknowi cuisine and known for its traditional dum pukht style of cooking, which involves cooking ingredients in a dough-sealed vessel slowly over low heat in the oven.

AM: What led you to conceive and open Baazi and what does the name mean?

CHEF GA: The idea of launching a new brand came to my team and I after Awadh took a big hit due to the pandemic and became more of a delivery operation rather than brick and mortar restaurant. I was ready to give up and surrender the keys, but my landlord was very supportive and encouraged me to give it one more chance. We decided that instead of just refreshing the space, we could create a new concept that would not only bring old customers back but attract new ones as well. That’s where Baazi came to life! In Hindi, the word “baazi” means “bet” so we bet on the space and the Upper West Side coming back. It’s been a great hit since we opened in January.

AM: How is Baazi similar or different to the restaurants that are in your portfolio?

CHEF GA: Baazi is very different from my other restaurants, which are more traditional. This is a refined, more eclectic and modern concept of Indian food. It’s not necessarily Northern or Southern regional Indian but a marriage of both along with influences from the Mediterranean and Middle East. It has a little bit of everything that I have tried, served, and loved in my work creating menus for destination weddings around the world. All the menu items are unique and you won’t find common dishes like chicken tikka masala at Baazi.

AM: What are the flavors and spices that are indicative of Indian cuisine?

CHEF GA: Every state in India uses different ingredients and flavor combinations. For me, it’s important to use fresh ground spices rather than packaged spice mixes. Heat is part of Indian cooking, but it has to be balanced with great flavor too.

AM: Can you tell us about the ambiance of your restaurant?

CHEF GA: The colors are very vibrant, the music is very upbeat and lively, it’s very downtown. The room feels more like a luxurious home than a restaurant. A lot of younger people are coming to Baazi for the experience and the music. And our outdoor dining is just as vibrant, we’ve taken the blues and yellows from inside and livened up the entire street.

AM: What are 3 appetizers that you suggest that we should enjoy when coming in?

CHEF GA: Kasoori Methi Chicken is flambeed in Old Monk Rum, which is an iconic Indian rum brand.

Papad Kebab is the jewel of Baazi, a nonmeat kebab made of fried hung Greek yogurt with papadam lentil cracker crust served in a custom made Baazi box.

Imli Glazed Lamb Ribs have a slightly sweet, sticky and spicy tamarind-date glaze.

AM: What are 3 entrees that we should have with friends and family for dinner?

CHEF GA: Chicken Sirka Pyaz are tandoori chicken thighs in a tomato gravy with pickled baby onions.

Butternut Squash Kofta are light and pillowy, similar to dumplings, served with sweet corn curry, toasted pepitas and pumpkin oil.

Prawn Kuzhambu shows off beautiful prawns with tamarind-based sauce from India’s southernmost region Tamil Nadu and Sri Lanka.

AM: What are 3 desserts we should try?

CHEF GA: Baazi only has three amazing desserts, and that’s on purpose to keep it simple but memorable. The must try is the Black Jalebi ice cream sandwich, which is a play on a popular Indian sweet funnel cake. Rose Makhan Malai has rose petal infused crema, milk cake and rusk (hard biscuit) crumble. Our Coconut Sago Payasam is vegan and delicious! It has shaved roasted coconut sprinkled over tapioca pearls and mango sorbet.

AM: What are 3 cocktails that you suggest to have with our meal?

CHEF GA: The Spicy Ginger Margarita is delicious, just the right bit of spice with jalapeño, tequila and fresh ginger juice.

The Mezcal Passion has tamarind and passion fruit to balance out smoky mezcal.

A bit sweeter is the Old Monk Daiquiri with dark Old Monk Rum, pineapple and lime.

AM: In creating this menu, where do you get inspiration from?

CHEF GA: I’ve definitely drawn a lot of inspiration from my wedding menus and travel. A few years ago, I launched CGA Catering, an international destination wedding catering company. We create the most unique custom menus for our luxury wedding clients, and that’s where a lot of my creativity comes into play. Along the way, I’ve been privileged to travel around the world and meet chefs in places like Mexico, Turkey, Spain, Morocco and Italy. These travels have been a big part of my culinary evolution. I also always wanted to open up a coastal restaurant, so I definitely wanted to make sure I included at least a couple of coastal items in this new menu.

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PHOTOS COURTESY | Evan Sung