Perfection, Bite After Bite

At Veronica’s in Mumbai, the burger is synonymous with indulgence. Executive Chef Hussain Shahzad of Hunger Inc. Hospitality, breaks down the magic behind their Double Patty Burger: “We first dry-age the short ribs for a couple of days, then grind the marrow and meat together. This mixture forms the patty.”

The result? Patties served between a soft Hokkaido-style milk bun, topped with two slices of cheddar cheese, bacon, and a house-made sauce.

This process isn’t just about making a burger. It’s about crafting a meal that ticks every box. Chef Gagandeep Singh Sawhney, Executive Chef at Shangri-La Eros, New Delhi, adds, “A perfect fat-to-meat ratio, a quick sear that locks in juices, and molten cheddar layered between patties—thin, cheesy, and utterly hearty. Indians adore them because they skip the rare-medium debates.”

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