The Menu

Fire-grilled, thick steak-style chicken patty with our umami sauce, in a Japanese Hokkaido milk bun we bake at 5am. Juicy, savoury, gone in four bites.

The burger we named the place after.

Fire-grilled chicken with caramelised onions, fresh onion, cheese, pickles and umami sauce, and a molten cheese centre that pours when you cut it. Dangerous for your shirt.

Cut it open at the table. The cheese pours.

Shatter-crispy fire chicken tossed in umami fire dust, stacked with cool slaw, sharp pickles and our Big Bro sauce. The crunch you hear before the bite.

Our ShroomBean patty, seared hard and tucked into a soft Hokkaido bun, drowned in black truffle sauce with a tangle of fried onions. The veg the whole table reaches for.

Falafel smashed crisp on the iron, loaded with cool, fluffy Lil Bro sauce and bright pink pickles. Light, loud, addictive.

Crack the crisp shell and molten cheese spills out, hot and stretchy, on a beetroot-balsamic swoosh. Bonbons, but dangerous.

Juicy chicken hiding a garlic-butter centre that bursts when you bite, finished with umami sauce and a thread of hot honey.

Mozzarella in a crisp shell with Big Bro sauce and umami dust. The longest cheese pull on the menu.

Mac and cheese in a crunchy shell, blitzed in Flamin' Hot Cheetos with Big Bro sauce. Crunch, then melt.

Deep-fried wings tossed in sticky Alphonso-habanero. Sweet on the lips, fire on the way down.

Deep-fried wings glazed in toffee-caramel until they turn to glass. Sticky, dark, fish-your-fingers savoury.

Kissed by open flame, brushed with lemon butter, dusted with fire. Smoke you can taste.

Hot fries buried under a warm truffle-parmesan cloud and a drift of parmesan snow.

Order your own. Do not share these.

Crisp, golden, tossed in our master umami dust. Gone before the burger even lands.

Lotus stem sliced thin and crisped, tossed with umami dust. The crunch you'll keep reaching for.

Whipped garlic, cool and cloud-soft. Goes on everything.

Glossy, savoury, faintly sweet. Our name in a tub.

Tangy, pickly, a little smoky. The secret one.

Sweet, then a slow warm burn. Made for the wings.

Sweet first, then it bites. For the brave.

Blended from our long fire-braise. Tastes like it cooked all day.

Dark, glossy, truffled. The upgrade.

Lemons charred over the grill, mint and black salt. Smoky, sour, weirdly addictive.

Kokum, roasted cumin, black salt. Tangy, cooling, deep pink.

Thick, cold, Biscoff and salted caramel, bottled in our kitchen so it never separates. Dessert you drink through a straw.

Dark mocha, hazelnut, a real espresso hit. The grown-up shake.

Crack the torched-sugar glass and sink into warm mango custard and Alphonso underneath.

Any burger (Umami / Firebird / Magic Shroom / Falafel Smash) + Umami Fries + a cooler (Burnt Lemonade / Pink Kokum). The weekday-lunch hero, one ticket, under six minutes.

Any burger + Truffle Cloud Fries + any drink. Upgrade to the Volcano for ₹50. The upgraded solo feast.

Two burgers + Truffle Cloud Fries + a Bonbon box (4 pc) + two coolers. Volcano picks +₹50 each.

Soft-shell, charred over flame, with a cheese crust seared right onto the shell. About four months after we open, once they are perfect.

The only true bánh mì line on the row: French-colonial bread baked in-house, a crust that cracks when you lean in. About six months in. Walk-up only, never delivery, so the crust survives.