Savory Bites and Light Meals
While I'm famous for my cakes, I believe a great day starts with something savory. From oven-fresh focaccia to buttery quiches, these are my go-to light meals for a proper breakfast or a midday break.
My Pesto Grilled Vegetable Focaccia sandwich. I pack freshly grilled vegetables and flavorful pesto into my soft, house-made focaccia bread.
The Grilled Paneer Panini, featuring tender paneer slabs marinated in pesto, layered with fresh vegetables, and toasted until golden.
A duplicate shot of my Pulled Chicken Pan Bagnat, a hearty sandwich filled with spicy chicken and crisp veggies.
Another view of the Grilled Paneer Panini, showcasing the perfectly grilled bread and fresh ingredients.
A second look at the Pesto Grilled Vegetable Focaccia, highlighting the generous filling of colorful vegetables.
My Classic Bagel Sandwich. A freshly baked bagel filled with cream cheese, crisp lettuce, cucumber, and ripe tomatoes. A simple, perfect bite.
My Creamy Spinach Quiche, a savory tart with a flaky, buttery crust and a rich filling of spinach and cheese, served with a side salad.
The Chicken & Mushroom Quiche, packed with tender chicken and earthy mushrooms in a creamy egg custard, baked in my signature crust.
Another shot of the Chicken & Mushroom Quiche, plated beautifully with a fresh green salad.
A second look at the Creamy Spinach Quiche, a perfect option for a light and satisfying meal.
About Savory Bites & Light Meals
My savory menu isn't about assembling pre-made parts; it’s about starting with the dough. Whether it's the long-fermented focaccia for my sandwiches or the crisp, buttery shortcrust for my quiches, I handle every step in my kitchen. When you order a panini, you’re eating bread baked that very morning, not something pulled from a freezer.
I started Zed The Baker because I wanted to bridge the gap between fine French technique and the comfort food we crave in Bengaluru. My savory menu is an extension of that philosophy, built on a few core principles:
The Bread: Everything begins with the flour. My focaccia is bubbly and resilient, sturdy enough to hold pesto and grilled veggies without getting soggy. My bagels follow a traditional boil-and-bake process, giving them that classic chew that mass-produced options simply cannot replicate.
The Quiches: I use a French-style shortcrust pastry—high-fat butter, precise temperature control—filled with real eggs, cream, and fresh vegetables or meats. It’s rich, savory, and honest. It is a hearty choice for brunch or a light lunch.
The Paninis: I don't just toast bread; I layer in fresh paneer, spiced pulled chicken, and house-made sauces. These are meals designed for when you want something substantial that doesn't feel heavy.
Local Soul: You'll notice I use local produce. When I make a Pesto Grilled Vegetable Focaccia, I am pairing the technique of a French boulangerie with the fresh, vibrant vegetables I find in local markets here in Indiranagar and near my Museum Road outlet.
It is not fast food. It is food that takes time to prepare properly. If you are dropping by for a quiet morning coffee or picking up a quick lunch, know that I’ve spent the early hours of the morning getting these ready for you.
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