Specialty Restaurant Kitchen - Bangalore

Project Overview

A shawarma and falafel house in Bangalore needed a specialty kitchen built into a compact 350 sq ft unit. The menu is built around shawarma grills and fast counter service, so the layout had to keep the grills, the cooking range and the serving counter tightly in line for quick handover. Steelkraft designed and built the full specialty kitchen in grade 304 stainless steel.

The Client Brief

The operator wanted a specialty line where the shawarma machines sat front and centre, with a cooking range for sides, refrigeration for daily marination and prep, and a serving counter positioned for fast handover to walk-in and delivery customers. In a small, hot room, strong extraction over the grills was essential, and the whole kitchen had to stay easy to clean through long trading hours.

Steelkraft's Approach

We measured the unit and designed a compact line that put the vertical shawarma machines under a dedicated exhaust hood, with the cooking range alongside for sides and the serving counter at the front for a clean pass. Under-counter refrigeration went directly beneath the prep surface so meats and prep stayed within reach of the grill. Everything was fabricated in-house and the layout was signed off by the operator before manufacturing began.

Equipment Installed

• Vertical shawarma machines set under a dedicated exhaust hood
• Cooking range for sides and accompaniments
• Front serving counter positioned for fast handover
• Under-counter refrigeration for marination and daily prep
• Exhaust hood and ventilation sized for the small room

The Outcome

The specialty kitchen runs its shawarma and falafel service from a tight, well-drilled line where the grills, the range and the counter all sit within a step of each other. The dedicated exhaust keeps the small room workable through long shifts, and refrigeration under the prep surface keeps meats within reach of the grill. The operator has a durable specialty kitchen backed by our service team.