The Steakhouse Experience at Zed The Baker
When the sun goes down in Indiranagar, my bakery transforms. Join me for signature grilled steaks, rich reduction sauces, and the perfect evening vibe, served exclusively from 7:00 PM to 10:30 PM.
This is my Chef’s signature Lamb Steak, a true highlight of our evening menu. I ensure each premium cut is seared perfectly, served tender and juicy with a rich, flavourful sauce and seasonal vegetables.
Here is another look at one of my signature steaks, generously coated in a savory sauce. It's served with herbed rice and a side of grilled broccoli, peppers, and baby corn for a complete meal.
I believe everyone should enjoy a great steak, which is why I created this Cottage Cheese Steak. It's grilled and served with a zesty chimichurri sauce, offering a delicious and satisfying vegetarian main course.
This is where the magic happens in my kitchen. Watch as my chefs transform premium ingredients into beautifully plated dishes, from steaks sizzling in the pan to the final artistic touches before it reaches your table.
About The Steakhouse Experience
What you see on the plate is exactly how it reaches your table—no shortcuts. Whether it is the lamb steak rested to retain its juices or the cottage cheese slab seared to perfection with zesty chimichurri, every dish is plated individually with house-made reduction sauces and fresh microgreens.
Dining is about more than just food, and my Indiranagar cafe is where I channel my passion for the grill. While the mornings here are dedicated to croissants and coffee, the kitchen shifts gears at 7:00 PM. I wanted to create a dinner experience that feels like a treat—relaxed but focused on quality ingredients.
My steak menu is built around 180g to 220g portions, ensuring every guest gets a substantial, satisfying meal. For non-vegetarians, I work with premium cuts like lamb or tenderloin, seared to your preference and rested properly so the flavour profile remains rich. If you prefer vegetarian options, the cottage cheese steak is a permanent fixture on my menu, seared until golden and balanced with a bright, herby chimichurri.
I treat every plate as a composition. You choose your starch—creamy butter-whipped mashed potatoes or herb-infused rice—and I pair it with pan-roasted exotic vegetables like baby carrots, broccoli, and zucchini. The finish is always a reduction sauce, whether it is a deep Red Wine Jus for the meats or something vibrant to highlight the vegetables. It is not just about cooking a steak; it is about the interplay of textures, from the crunch of the garnish to the velvety mash.
Because I keep this menu exclusive to our evening service, I can ensure every order gets the attention it deserves. It is the perfect spot for a catch-up with friends or a quiet dinner where you want high-quality food without the fuss of a formal, white-tablecloth environment. If you are looking for a steakhouse in Indiranagar that feels personal, come by between 7:00 PM and 10:30 PM.
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