Behind the Counter: Meet the Brik Oven Crew

Our kitchen runs on a mix of high-energy chaos and serious culinary skill. We believe that great pizza starts with the people who make it, which is why we’re obsessive about who joins our brigade. Take Divyansh, our dough pro, who brings years of fine-dining experience to our 72-hour fermented sourdough process. Or Taiwang, who started as a server and now leads our team at our Manyata Tech Park location. Their journeys are part of what makes Brik Oven feel like a family, not just another restaurant.

Then there is the ‘Topping Experiment.’ It is exactly what it sounds like—a wild testing ground where our founders, Ram and Anirudh, bake whatever weird and wonderful combinations you throw at us. From chutney pudi to adventurous meat pairings, we treat the oven like a playground. It keeps us sharp and keeps the menu exciting.

Behind every leopard-spotted crust is a process we have refined for years. We stretch our own mozzarella fresh three times a day, and we rely on wood fire to get that perfect char. You can taste that effort in every slice, whether you are stopping by for a meal or having us pull up with our mobile wood-fired trailer at your next big event. Come hang out, check the vibe, and see the fire in action for yourself.