Fire Burgers
NowFive of them. Patties seared hard over open flame in a Japanese milk bun baked at 5am. The hero of the whole show.
The manifesto
We bake the bread before the city wakes. We braise the meat for hours nobody sees. We build everything in-house, then we finish it over open fire, in front of you, in minutes.
Baked at 5am. Fired at noon.
Why we exist
The founder is the test cook
Fifteen years in the industry, with every recipe on the menu cooked and tasted by hand.
umami began as a multi-format experiment and was rebuilt into one disciplined idea: do the hard things in-house, and let the fire do the last loud minute in front of the guest.
That is the whole brand: the calm, invisible craft of a French kitchen, and the heat and theatre of an open grill. One makes it good. The other makes it ours.
What we make
umami in everything. Starting with the burger.
The idea is umami in every format: the bun, the baguette, the tortilla, the bonbon, all carrying the same obsession. The discipline is to earn each one. We open with the burger, perfected, and add the next vehicle only when it is just as good.
Les Bonbons
NowFour savoury bonbons with molten centres. Nobody else has them.
Wings, Dips & Drinks
NowWings glazed to glass, a seven-sauce Dip Wall, and drinks bottled in our own kitchen so they never separate.
Tacos
~4 monthsSoft-shell and charred, including the one with a crisp cheese crust seared onto the shell. They land once they are perfect, not before.
Bánh Mì
~6 monthsFrench-colonial bread baked in-house, a crust that cracks when you lean in. The only true bánh mì line around. Walk-up only, so the crust survives.
One fire
AlwaysWhatever the format, it ends the same way: finished over open flame at the counter, handed across in under six minutes.
Come taste the work
Inner Market, Sector 8, Chandigarh. Takeaway, car-hop and delivery. Open all day, including lunch.