29 October,2021 04:38 PM IST | Mumbai | Phorum Dalal
Chef Vicky Ratnani holds the Harissa lamb burger. Pics/Pradeep Dhivar
It's raining burgers, we tell chef Vicky Ratnani, in the middle of our visit to his dark kitchen in Pali Hill. It is from here that the celebrity chef will dish out his latest offering of gourmet burgers - Speak Burgers starting next week. For this venture Ratnani has partnered with old-time friend and car guru Alberto Bestonso and model-actress Kashishh Rajput. "I would serve these burgers in a fine-dine restaurant, too. When it comes to burgers, people have slowly upped their choices and moved toward gourmet burgers. There is so much that can be created in terms of flavours," says Ratnani.
We've tried many burgers in the recent past, and we can safely gauge what worked for us. When we cut a Speak burger, the detailing in the layers is obvious; each one placed strategically to perform its skit on the palate. The massive brioche buns hold the fillings well. The bite doesn't break into a burger mess - but on the palate it gives you that wholesome burger bliss.
"All our buns, sauces, pickles, and the condiments are prepared freshly in-house while the meat is hormone and antibiotic-free. Most of the elements are grilled on charcoal to add a distinct smoky flavour," he reveals, as he flips the Korean chicken on the charcoal grill and closes the shutter to give it time to absorb the smoky flavours, and cook to perfection.
Order: https://speakburgers.dotpe.in/order
We believe there is no burger that can evoke nostalgia like the one that has a Railway cutlet. In this version, it is the inspiration for the charcoal smoked potato and roasted vegetable patty. It isn't anything like the OG, but it has its modern charm. Pickled cucumbers and a soft, airy potato bun complete the experience.
Fans of K-dramas like us will rejoice because this Korean chicken rubbed in gochujang, and finished with a citrus miso mayo and kimchi, is outstanding. Usually, burgers are not umami-evoking, but this one has that depth of a well-thought-out combination.
This one comes from Ratnani's food memory of eating the combination of brie and buff in Paris. His personal favourite, this version is served with a charcoal grilled buff patty. It packs in truffle mayo, gherkins and oozy brie cheese while the hint of mustard cuts through with a hit.
The burgers are well-priced. Bell peppers, zucchini, broccoli and cherry tomato are slow-cooked to almost mushy texture typical in anti-pastis, and finished with crunchy rocket leaves and a slathering of olive basil pesto. The classic tomato compote makes us go "Mamma Mia!"
On a bed of oozy garlic aioli, pickled gherkins and sliced cheese, the lamb patty marinated in hot chilli pepper harissa is succulent, and flavoured with Moroccan spices and topped with grilled onions. Every layer plays a strategic part, performing its own dance to create a perfect balance of texture, flavours and ease of bite.
These are not fried or mixed in bread or corn flakes. They are grilled on charcoal and baked in the oven. The BBQ Korean chicken has a sweet glaze with a sesame sprinkle. Tandoori chicken wings (Rs 249) have a hot spice level, while the Texas BBQ chicken wings (Rs 249) are classic and juicy. We love the charcoaled coat and smokiness.
