Fast Trax, The Fall of a Burger

ThumbsDown I’m sure you’ve seen the Fast Trax ads plastered all over town and are left in no doubt as to their status with the CWG. Me too. That’s why we visited the Fast Trax stall outside the Arrivals lounge of Delhi Airport. SpiceJet had run out of meal packs on the one time we decided to buy one. Due to the late hour of arrival we didn’t think we would be able to scrounge a meal anywhere else.

fp-131010-fast-trax The website is ‘cool’, to use a popular phrase, for a design style that’s been used, overused, abused and since discarded. I particularly liked the ‘Promoter’ section, which is quite hilarious and a very good read. You may need to re-start reading a couple of times like I did to make sense of it, but once you do, it’s fun. Among other gems of literary wisdom, one stands out, … need for Indian QSR chain who serves food as per the typical Indian taste and pellet … - It appears the nice people at Fast Trax look not only look into the taste of their products, they also lay emphasis on the shape of the digested output. Goats of the world, here we come! The packaging is quite nice and seems well designed at first look. Sturdier than other fast food takeaway bags, Fast Trax bags are informative too, apart from looking good. The website also claims to stress[es] the importance of non-processed meat. I wonder how the chicken got that pink color? It’s processed alright.

My driver had already run a circuit around the airport once and since we didn’t want him to do another, we ordered what was immediately available, chicken burgers. These were quickly packed and handed over.

The pain of it! Burgers despite being a member of the much maligned fast food family are still sandwiches and need to be made as such. The bun must be fluffy and mustn’t break on being depressed for the first big bite. The tomatoes used must be the fleshy, not the watery variety. A right sized dollop of dressing must be placed in the middle of the patty so it spreads across the bun, but doesn’t drip. The patty in the centre should be fried till crisp, not till it can be used as a hockey puck. In the fast food scenario, each burger must be consistently made.

The Fast Trax burger however, fails on all counts. The buns were depressed hard and scorched on a hot plate with the result each bun was perhaps 2 – 3mm thick, hard, dry and chewy. The thickness of the patty within varied from half a centimeter to one centimetre. The texture of each patty wasn’t uniform. Some burgers had a slice of tomato topped with one quarter teaspoon of coleslaw within, others had mayo and onions, while the rest had nothing inside at all, apart from the bun and patty. Chewing each bite was an ordeal, aimed at sustenance with very little pleasure.

We were hungry. We ate the stuff.

I remember eating a burger from a roadside stall. The chap took a burger bun, sliced it in half, deep fried it, placed an aloo tikki within, slathered it with sauce and green chutney, tossed on a handful of chopped cabbage and onions, closed it and handed it over with a paper napkin, on a paper plate. It was good.

I’d rather eat a 10 rupee apology than force down a 50 rupee insult.

Ed: The logo used belongs to Fast Trax.

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    About Sid Khullar

    Sid is the primary contributor to and editor of Chef at Large. A self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food. He's spent 17 years in varying functions of technology, leaving the field after a stint heading software research & development for electrophysiological medical diagnostics. He now applies himself to learning more about food and building food and beverage brands online for Brands at Large clients. Sid covers Delhi/NCR for Chef at Large and can be reached at editor@chefatlarge.in