STUDIO CITY (KCAL9) — Nakul Mahendro and Pawan Mahendro, co-owners of Badmaash gastropub in DTLA, stopped by KCAL9 Friday to share some of their new items on the menu for this summer.

Badmaash is known for their traditional Indian flavors with DTLA swag.

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Below are some of the recipes shared:

Mom’s Pickling Solution

Courtesy of Mamma Mahendro

Your choice of vegetable as desired


Oil: 1 TBL Spoon

Fennel seeds: 1 teaspoon

Mustard seeds: 1 teaspoon

Turmeric powder: ½ teaspoon

Chili powder: pinch (adjust to personal spice level)

Sugar: 4 TBL Spoon

Salt: 1 teaspoon

White Vinegar: 1 cup

Water:2 cup


1)    In a large pot, heat oil and bloom fennel & mustard seeds

2)    Add turmeric and chili powder & mix until even

3)    Add water, vinegar, sugar & salt

4)    Bring solution to a boil and add vegetables

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5)    Mix well and as soon as it comes back to a boil, remove from heat

6)    Cover and mix occasionally

7)    Once cool, place into seal-able jars and refrigerate

Pickled Red Onion

Courtesy of Mamma Mahendro


Red onion (thinly sliced): 4 onions

White Vinegar: 1 cup

Lemon: 1

Any hot chili pepper: 1 (if you like spice)

Mason Jars


1)    Clean and slice red onions thin and even, a mandolin makes this easier.

2)    Slice lemon into rounds

3)    Slice chili pepper in half (longways)

4)    Pack the sliced onions, lemon, and chili peppers in mason jar until full

5)    Add white vinegar

6)    Add water until all of the contents are in the pickling solution

7)    Seal mason jar nice and tight

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8)    Give it a little shake as to mix the water and vinegar, let sit in the fridge for 24 hours and use as needed (longer time will result in stronger pickles)