Several businesses have opened up and shut shop over the past couple of years where 'Brik Oven' now stands. However, it looks like this eatery, located by the iconic Indian Coffee House on Church Street, is here to stay.
This joint that specialises in pizzas and shakes is the confluence of its two partners' dreams. Sreeram Anvesh, then a tax analyst, quit his job in 2014 when he decided he wanted to enter the food the industry.
"I toured the UK to learn about the food culture there and was introduced to a lot of different kinds of shakes," he says. "Ithought there were no places that served shakes like that in Bengaluru, so why not start one."
Last August, he met Anirudh Nopany, who went to London's Le Cordon Bleu and formerly worked at The Olive Beach, through a mutual friend. The two found common ground and decided to start Brik Oven almost right away.
"But Anirudh was trained in French cuisine and I wasn't," admits Sreeram. "So we went through a lot of trials and opened only in January. For the shakes, we took long to perfect the dolce de leche, condensed milk simmered for four hours, like toffee sauce."
Even now, if you're at the eatery when it's not too crowded — it's open for lunch between 1 and 4.30 pm and for dinner between 7 and 11 pm — you might spot them in the open kitchen experimenting and reinventing their specials, written out on a chalk board.
It took a while for the diners — about 70 to 80 per cent of whom are regulars — to get used to the thin yet fluffy pizza base. "In India, it's usually crisp, but these slices don't stand straight when you pick them up; you're supposed to fold and eat them," he explains.
Nevertheless, the pizzas were a hit right from the start. In the non-vegetarian offerings, the pepperoni pizza, with a two-cheese topping (mozzarella and parmesan), sells best, according to the owner-chefs.
"The Shrooms — veg and non-veg varieties — are also popular," Sreeram offers.
This is made with wild mushrooms and mozzarella and goat cheese, a hint of tangy tomato sauce and truffle oil. A sprinkling of salad rocket, or arugula, makes it stand out. Those who want theirs meaty can opt for Prosciutto di Parma as well. Piadina, the no-sauce pizza, topped with olives, cherry tomatoes and buffalo mozzarella, also has a hint of arugula.
While these are on the regular menu, another on the specials that has been doing well is the Diavolo. Meaning devil in Italian, it is spicy, prepared with three kinds of chillies.
Coming to the shakes, the thick 'Mini freakshake', with generous amounts of Nutella, tops the list. The rather eclectic 'Million Dollar Shake' is also a must-try. It's laden with Nutella and Ferrero Rocher, with a fruity twist — a choice of strawberry or banana.
Starters, waffles and sundaes make up the other categories on the menu.
'Brik Oven' is located next to Indian Coffee House on Church Street.
![]( "happy Customers at the restaurant. DH PHOTOS BY S K DINESH")
Several businesses have opened up and shut shop over the past couple of years where 'Brik Oven’ now stands. However, it looks like this eatery, located by the iconic Indian Coffee House on Church Street, is here to stay.
This joint that specialises in pizzas and shakes is the confluence of its two partners’ dreams. Sreeram Anvesh, then a tax analyst, quit his job in 2014 when he decided he wanted to enter the food the industry.
"I toured the UK to learn about the food culture there and was introduced to a lot of different kinds of shakes,” he says. "I thought there were no places that served shakes like that in Bengaluru, so why not start one.”
Last August, he met Anirudh Nopany, who went to London’s Le Cordon Bleu and formerly worked at The Olive Beach, through a mutual friend. The two found common ground and decided to start Brik Oven almost right away.
"But Anirudh was trained in French cuisine and I wasn’t,” admits Sreeram. "So we went through a lot of trials and opened only in January. For the shakes, we took long to perfect the dolce de leche, condensed milk simmered for four hours, like toffee sauce.”
Even now, if you’re at the eatery when it’s not too crowded — it’s open for lunch between 1 and 4.30 pm and for dinner between 7 and 11 pm — you might spot them in the open kitchen experimenting and reinventing their specials, written out on a chalk board.
It took a while for the diners — about 70 to 80 per cent of whom are regulars — to get used to the thin yet fluffy pizza base. "In India, it’s usually crisp, but these slices don’t stand straight when you pick them up; you’re supposed to fold and eat them,” he explains.
Nevertheless, the pizzas were a hit right from the start. In the non-vegetarian offerings, the pepperoni pizza, with a two-cheese topping (mozzarella and parmesan), sells best, according to the owner-chefs.
"The Shrooms — veg and non-veg varieties — are also popular,” Sreeram offers.
This is made with wild mushrooms and mozzarella and goat cheese, a hint of tangy tomato sauce and truffle oil. A sprinkling of salad rocket, or arugula, makes it stand out. Those who want theirs meaty can opt for Prosciutto di Parma as well. Piadina, the no-sauce pizza, topped with olives, cherry tomatoes and buffalo mozzarella, also has a hint of arugula.
While these are on the regular menu, another on the specials that has been doing well is the Diavolo. Meaning devil in Italian, it is spicy, prepared with three kinds of chillies.
Coming to the shakes, the thick 'Mini freakshake’, with generous amounts of Nutella, tops the list. The rather eclectic 'Million Dollar Shake’ is also a must-try. It’s laden with Nutella and Ferrero Rocher, with a fruity twist — a choice of strawberry or banana.
Starters, waffles and sundaes make up the other categories on the menu.
'Brik Oven’ is located next to Indian Coffee House on Church Street.
This joint that specialises in pizzas and shakes is the confluence of its two partners' dreams. Sreeram Anvesh, then a tax analyst, quit his job in 2014 when he decided he wanted to enter the food the industry.
"I toured the UK to learn about the food culture there and was introduced to a lot of different kinds of shakes," he says. "Ithought there were no places that served shakes like that in Bengaluru, so why not start one."
Last August, he met Anirudh Nopany, who went to London's Le Cordon Bleu and formerly worked at The Olive Beach, through a mutual friend. The two found common ground and decided to start Brik Oven almost right away.
"But Anirudh was trained in French cuisine and I wasn't," admits Sreeram. "So we went through a lot of trials and opened only in January. For the shakes, we took long to perfect the dolce de leche, condensed milk simmered for four hours, like toffee sauce."
Even now, if you're at the eatery when it's not too crowded — it's open for lunch between 1 and 4.30 pm and for dinner between 7 and 11 pm — you might spot them in the open kitchen experimenting and reinventing their specials, written out on a chalk board.
It took a while for the diners — about 70 to 80 per cent of whom are regulars — to get used to the thin yet fluffy pizza base. "In India, it's usually crisp, but these slices don't stand straight when you pick them up; you're supposed to fold and eat them," he explains.
Nevertheless, the pizzas were a hit right from the start. In the non-vegetarian offerings, the pepperoni pizza, with a two-cheese topping (mozzarella and parmesan), sells best, according to the owner-chefs.
"The Shrooms — veg and non-veg varieties — are also popular," Sreeram offers.
This is made with wild mushrooms and mozzarella and goat cheese, a hint of tangy tomato sauce and truffle oil. A sprinkling of salad rocket, or arugula, makes it stand out. Those who want theirs meaty can opt for Prosciutto di Parma as well. Piadina, the no-sauce pizza, topped with olives, cherry tomatoes and buffalo mozzarella, also has a hint of arugula.
While these are on the regular menu, another on the specials that has been doing well is the Diavolo. Meaning devil in Italian, it is spicy, prepared with three kinds of chillies.
Coming to the shakes, the thick 'Mini freakshake', with generous amounts of Nutella, tops the list. The rather eclectic 'Million Dollar Shake' is also a must-try. It's laden with Nutella and Ferrero Rocher, with a fruity twist — a choice of strawberry or banana.
Starters, waffles and sundaes make up the other categories on the menu.
'Brik Oven' is located next to Indian Coffee House on Church Street.
Several businesses have opened up and shut shop over the past couple of years where 'Brik Oven’ now stands. However, it looks like this eatery, located by the iconic Indian Coffee House on Church Street, is here to stay.This joint that specialises in pizzas and shakes is the confluence of its two partners’ dreams. Sreeram Anvesh, then a tax analyst, quit his job in 2014 when he decided he wanted to enter the food the industry.
"I toured the UK to learn about the food culture there and was introduced to a lot of different kinds of shakes,” he says. "I thought there were no places that served shakes like that in Bengaluru, so why not start one.”
Last August, he met Anirudh Nopany, who went to London’s Le Cordon Bleu and formerly worked at The Olive Beach, through a mutual friend. The two found common ground and decided to start Brik Oven almost right away.
"But Anirudh was trained in French cuisine and I wasn’t,” admits Sreeram. "So we went through a lot of trials and opened only in January. For the shakes, we took long to perfect the dolce de leche, condensed milk simmered for four hours, like toffee sauce.”
Even now, if you’re at the eatery when it’s not too crowded — it’s open for lunch between 1 and 4.30 pm and for dinner between 7 and 11 pm — you might spot them in the open kitchen experimenting and reinventing their specials, written out on a chalk board.
It took a while for the diners — about 70 to 80 per cent of whom are regulars — to get used to the thin yet fluffy pizza base. "In India, it’s usually crisp, but these slices don’t stand straight when you pick them up; you’re supposed to fold and eat them,” he explains.
Nevertheless, the pizzas were a hit right from the start. In the non-vegetarian offerings, the pepperoni pizza, with a two-cheese topping (mozzarella and parmesan), sells best, according to the owner-chefs.
"The Shrooms — veg and non-veg varieties — are also popular,” Sreeram offers.
This is made with wild mushrooms and mozzarella and goat cheese, a hint of tangy tomato sauce and truffle oil. A sprinkling of salad rocket, or arugula, makes it stand out. Those who want theirs meaty can opt for Prosciutto di Parma as well. Piadina, the no-sauce pizza, topped with olives, cherry tomatoes and buffalo mozzarella, also has a hint of arugula.
While these are on the regular menu, another on the specials that has been doing well is the Diavolo. Meaning devil in Italian, it is spicy, prepared with three kinds of chillies.
Coming to the shakes, the thick 'Mini freakshake’, with generous amounts of Nutella, tops the list. The rather eclectic 'Million Dollar Shake’ is also a must-try. It’s laden with Nutella and Ferrero Rocher, with a fruity twist — a choice of strawberry or banana.
Starters, waffles and sundaes make up the other categories on the menu.
'Brik Oven’ is located next to Indian Coffee House on Church Street.