Baazi stands out for offering hard-to-find regional Indian recipes like chicken cafreal and paneer ke sholey. The restaurant emphasizes quality, serving only 90 dinners a night and using fresh seafood. It provides a high-energy environment with a lauded cocktail menu.
Gaurav Anand, the chef and owner of Baazi, transformed his previous restaurant, Awadh, facing closure due to the pandemic, into Baazi. The name 'Baazi' means 'to bet,' symbolizing the restaurant's promise to always give their best to customers.
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