Windmills Craftworks presents a month-long Craft-Burger Festival, built around ten interpretations of a global staple. Breads, patties, pickles, and sauces are all prepared in-house with dish profiles ranging from classic to region-led.
What began as a humble, handheld meal in Germany has travelled widely, adapting to local flavors all over the world. The Festival menu follows that path – technique first, with room for contrast, texture, and balance.
- Sloppy Joe burger – linked to a 1930s Havana bar and later American diners; slow-cooked beef, onion ragù, cheddar, bacon, stout glaze and a soft brioche bun.
- Smashed Beef Paratha burger – the Maillard crust of a smash burger meets Indian comfort; seared patties, cheese, sriracha aioli, flaky paratha.
- Salmon & Bacon burger – fat-rich salmon lifted with a jalapeño vinaigrette for brightness; crisp bacon and onion for texture.
- Harissa Vegetable burger – North-African chili paste brings warmth; cooled by dill labneh, with marinated onions for bite.
- Beetroot & Quinoa burger – textured vegetarian patty; grated beet for juiciness, quinoa for crunch, feta for savoury depth.
“Every burger on this menu borrows a little something from the world, a flavor, a story, a texture, but it all comes together through the lens of Windmills’ craft. We wanted to create food that feels familiar and comforting yet sparks curiosity with every bite” said Ashish Saxena, CEO, Total Environment Hospitality.
The Craft-Burger Festival menu is available all through November, at Windmills Craftworks in Whitefield, Bengaluru.
