This story is from January 10, 2015

Restaurant Review: Fork You Too

Large, cavernous and somewhat lacking the hip industrial interiors of the Hauz Khas branch, this one is modelled on the burger houses of the US, albeit without the same charm.
Restaurant Review: Fork You Too
Large, cavernous and somewhat lacking the hip industrial interiors of the Hauz Khas branch, this one is modelled on the burger houses of the US, albeit without the same charm.
Decor
Large, cavernous and somewhat lacking the hip industrial interiors of the Hauz Khas branch, this one is modelled on the burger houses of the US, albeit without the same charm. It's easy to find, with plenty of parking in the neighbourhood -after all, it is in the ever popular Sec 29, the restaurant capital of the Millennium City.
Fork You Too is in the row that starts with Swagath. Let's be clear about one thing. Food is its strong point. Not interiors. So, while we went on a burger binge, ordering half a dozen of them, each one came with different fries (plus points for that) but the same three sauces mayo, mustard, ketchup (minus points for that). There's hardly any natural light, and the severity of the bamboo walls is not mitigated by soft lighting. Diffused lighting would have made the food look vastly more appetizing.
Food
It is probably the best burger house in the NCR for a couple of reasons. Not being a foreign chain, Fork You Too has no brand standards, and no political correctness to adhere to. They can procure their supplies from the best source, bake their burger buns in-house and grill their patties in the manner they deem fit. The result is a patty that is an enormous 200 grams and with the fries and coleslaw, a single burger forms a full meal. The ramen burger (chickenbeef 465495) is a novel take on a now fashionable creation: inside the bun is a beefchicken patty and ramen noodles. The noodles are what imparted character to this particular burger.The Vietnam Beef Burger ( 495) had the same formula: the patty was subtly flavoured with South east Asian spices and juliennes of raw vegetables placed under the bun. The Chicken Chettinad burger ( 465) had a patty that was identifiably flavoured with Chettinad spices, that did not, however, overpower the appeal of an all-American burger.

Each one of the burgers we sampled had juicy, succulent patties and buns that did not disintegrate. Tomato slices and onion rings were placed on the wooden platter separately, but not as part of the burger.
Plus and minus
Mayosauce variously flavoured to suit each burger would be a welcome touch.
( By Marryam H Reshii)
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