Rise of colourful burgers is the latest food trend to take over Mumbai

Updated on Nov 18, 2016 08:16 AM IST

From green buns coated with spinach extract to red ones doused in beetroot paste — burgers are going

Traditional burgers seem to have undergone a colourful makeover in city eateries.
Traditional burgers seem to have undergone a colourful makeover in city eateries.
Hindustan Times | By, Mumbai

Colourful burgers — green, red, pink, and now, white — have taken social media by storm. International food chain Burger King introduced their all-black burger with black cheese and black sauce first in Japan in 2012. Back home, Barcelos, a South African-based burger chain, introduced a white burger at their Delhi outlet a couple of months ago. Restaurants in the city are now taking note of this trend. “The current and emerging trend of giving a modern twist to old recipes is the in thing to do. The more attractive a dish looks, the more people will want to order it. The use of different colours also makes people curious about the source of the colour,” says Chingy Patel, chef and co-owner of Global Chaos, Fort, which serves assorted sliders in pink, green and black hues.

While Patel feels that these colours, only add to the “aesthetic appeal” of the dish, Aditya Gupta, owner, The Rolling Pin, Lower Parel, believes that it slightly affects the taste too. The restaurant serves a BBQ Paneer burger with buns that acquire its colour from charcoal. “The charcoal lends a crispy, burnt texture to the bun that makes it more flavourful as compared to the regular ones,” adds Gupta. So, if you wish to try these vibrant burgers, here are some of the places we spotted them at in the city.

Li’l Burgerettes at The Little Door, Andheri (W)

“Whether it’s food or clothes, who doesn’t love a splash of colour?” says Tanu Narang, co-owner, The Little Door. The mini buns served here are coated with beetroot extracts and turmeric coconut, which gives the bread its pink and yellow shade. They are stuffed with potato and jalapeno patties. “Apart from adding a twist to the burger, the coating also makes the burgers ( Rs 243) more appetising,” says Narang.

The Dog Father at Dishkiyaoon, Bandra (W)

The Dog Father (Rs 345) hot dog replaces sausage with a chicken kebab, which is sandwiched between a long black bun. It acquires its colour from charcoal that is sourced from bamboo. “We not only wanted to give the burger a different look, but also wanted to have some fun with the way the food was presented as compared to the typical food found at bars,” says Clyde D’Mello, corporate chef, Dishkiyaoon.

Assorted Sliders at Global Chaos, Fort

The assortment comprises a Vegetarian Seitan Slider ( Rs 350) and Pulled Chicken Slider (Rs 350). The seitan patty (wheat gluten) is tossed in BBQ sauce and served in a green or pink bun. The non-vegetarian variant, made of slow-cooked brined chicken, BBQ sauce and coleslaw, is served in a black bun. While the pink and green buns get their colour from beetroot and spinach paste, respectively, the black one gets its hue from squid ink.

Lamb Rogan Josh Burger at Genuine Broaster Chicken, Andheri (W)

The red-coloured buns, which are filled with Kashmiri Rogan Josh gravy and a boneless lamb patty (Rs 279), get their colour from beetroot extracts.

BBQ Paneer at The Rolling Pin, Lower Parel

The black-coloured buns (Rs 250) that are filled with paneer acquire their hue from edible charcoal. “People are always up for trying something new. It’s fun to play around with dishes to add an exciting twist to the meal,” says Gupta.


    Shradha writes on food, health, culture, fashion and travel in HT Café, the entertainment and lifestyle supplement of Hindustan Times, Mumbai.

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