Three sliders. One screaming-hot griddle. Nothing extra. Chicken, buff and veg, smashed thin for crisp, lacy edges and stacked on a toasted square bun. Cooked to order in Arekere, Bengaluru, in limited batches.
The Smash Slider Co. comes from the same small Arekere kitchen as Kebabs and Stew, and it works the same way. We keep a short menu, cook every order fresh, make strictly limited portions in two windows a day, and deliver only close to the kitchen so food reaches you hot.
We picked the smash because it rewards care and punishes shortcuts. When fresh mince hits hot steel and gets pressed flat, the crust is the flavour. You can't fake that with a freezer or a microwave.
One box, three sliders of the same kind, with smash fries. Pick your fire.
A ball of minced chicken thigh, ginger, garlic and black pepper, smashed paper-thin onto screaming-hot steel until the edges turn lacy and brown. Melted cheese, pickled onion, crisp lettuce and our burnt-chilli smash sauce, on a toasted square bun.
Our nod to the Kerala tea-shop counter. Buff mince with crushed pepper, curry leaf and a little caramelised onion, smashed hard for a deep, savoury crust. Cheese, shallot pickle and pepper mayo on a toasted square bun. The boldest of the three.
Crushed potato, green peas and grated paneer with toasted cumin and green chilli, pressed flat until it shatters at the edges. Cheese, quick-pickled cucumber, lettuce and mint-coriander smash sauce on a toasted square bun.
These are introductory prices. Delivery is extra, at the same rates Kebabs and Stew charges.
Smashed hot. Served square.
Fair portions, honest prices, crisp edges every time.
Like our sister kitchen, we cook in two service windows. Lunch is 12 pm to 4 pm and dinner is 8 pm to 11 pm, every day. When a window's batch is gone, it's gone. That's how every box leaves the griddle at its best.
Arekere, Bilekahalli, Hulimavu, BTM Layout, Gottigere and JP Nagar 7th Phase. That's within about 5 km of the kitchen.
