Welcome to BMD
Burgers - Melts - Dogs

BMD is the coming together of the very best of energies and ingredients. These recipes have been formulated and worked on unendingly for over many years. The process of patiently identifying and sourcing the most premium ingredients from different parts of the India and engineering the ratio of meat and bread was most crucial for the end product. These burgers, melts and dogs have been put through their paces in trials and tests with some of the toughest critics, the world over, for over 5 years; all this so that we may bring to you a burger that is simply unparalleled.

Our Story

The recipes for our Burgers, Melts & Dogs started being formulated more than 15 years ago, when I went to the US as a student to get a Master’s Degree in Hospitality. I loved the burgers there and learnt to cook them with a variety of flavours from all over America. The spices in the American burgers were perfect; but our Indian palates needed a buzz and, thereby, an Indian personality. I always knew I was coming back to India, where the quality of the meat would be different; not better but different - it would feel, smell and cook so differently; hence I had to think ‘out of the box’ too.

One day, the great chef Danny Mayer, on one of his visits to The Hotel School at Cornell University, introduced me to a brilliant Chef and his partner - of Indian origin - Floyd Cardoz of Tabla restaurant. Floyd had written a book called One Spice, Two Spice and was constantly experimenting with Indian spices and western food. This was just the inspiration and impetus I needed. Then and there I began working on my beef burger recipe cooked with tiny notes of coriander, cumin, cardamom, mustard, local red chilly, birds eye chilly - and, the meat just exploded into its Indian avatar, and how!

This burger you have ordered is the outcome of a recipe I have worked on since 2004. It has been modified it each time I have made it, to match the Indian palette and meat available here. Our menu now includes pork, lamb, chicken and fish.

I am so pleased that you will taste it, enjoy it and be liberated.

A shoutout to my better half, Radhica Muthappa for her precious culinary insight and technical input on putting together the menu and flavour construction.

Uttam Muthappa

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