Bread from our oven. A thick patty seared hard over open flame. Sauces made by hand. Everything built in-house, then finished in fire and handed across the counter in minutes.
What we lead with
We could open with thirty dishes. We are opening with five burgers we have actually perfected. Same fire, same six minutes, no shortcut. Start with these two.
The anchor
Not a thin smash. A thick chicken patty seared hard over open flame, in a Japanese Hokkaido milk bun we bake at 5am. The cross-section is the whole pitch. Juicy, savoury, gone in four bites.
The Umami Burger · ₹329
The showpiece
The same fire-grilled patty, built around a molten cheese core that pours the moment you cut it open. Caramelised onions, pickles, umami sauce. The one you film before you eat.
Volcano Burger · ₹399Why it costs what it costs
The price isn't a markup. It's the time, the technique and the temperature, made visible. We do the slow, invisible work upstream so the fire can do the fast, loud minute in front of you.
The bun, the baguette, the bonbon shell. Dough retarded for two days, baked before the city wakes.
Meat and bones held over open-fire heat for hours, until the jus turns deep, dark and caramelised. It becomes our Drip Sauce, and the slow dishes that follow.
Sauces sheared by hand, everything assembled in-house. No shipped-in shortcut, no bottle from a box.
Finished over open flame at the counter, in front of you, and handed across in under six minutes.
If it's in the bun, we made the bun. Char is a flavour, and we chase it.
The range
umami in everything. The burger is the hero, and the bonbons, wings and drinks around it carry the same obsession into every format.
Shatter-crispy fire chicken in umami fire dust, cool slaw, sharp pickles, Big Bro sauce. The crunch you hear before the bite.
Our ShroomBean patty seared hard, drowned in black truffle sauce with fried onions. The veg the whole table reaches for.
Crack the crisp shell and molten cheese spills out, hot and stretchy, on a beetroot-balsamic swoosh. Bonbons, but dangerous.
Mozzarella in a crisp shell with Big Bro sauce and umami dust. The longest cheese pull on the menu.
Deep-fried wings tossed in sticky Alphonso-habanero. Sweet on the lips, fire on the way down.
Thick, cold, Biscoff and salted caramel, bottled in our kitchen so it never separates. Dessert through a straw.
The Dip Wall
Seven house sauces, seven collectible stickers. At the centre, a sibling pair straight out of the founder's own kitchen: the loud one and the soft one.
Tangy, pickly, a little smoky. The burger secret. The one everyone asks about and nobody can place.
Whipped garlic, cool and cloud-soft. Goes on everything, calms everything down. The quiet hero of the wall.
Sector 8B Inner Market, Chandigarh, on the evening geri route. Takeaway, car-hop and delivery. Open for lunch when the rest of the row is still asleep.