Wild Wild West
Imran H. Khan
traits are some norms and activities that differentiate
one being from another. Being Bangladeshi, the foremost
trait that must have been embedded into our gene pool is
our incessant lust for fast food.
more flavour for the generation is Buckaroo Steak and BBQ,
the latest addition to the 'hideout' of all the food connoisseurs
of the city. Situated in Road 2A, Sector 11 of Uttara, this
establishment is in the business of authentic western cuisine.
Just five months old, Buckaroo started its business in December
of last year and since then, has permanently booked a spot
in the stomach of its clients. All this has been possible
because of the determination and persistence of one man--
suzan Uddin Talukder.
director of Buckaroo, graduated in Hotel Management from
Singapore. During his student life, he joined Buckaroo International
situated in Singapore and trained there for about five or
six years. He enjoyed it so much that he decided to bring
it to Bangladesh. A week after returning to Dhaka, Suzan
started planning and looking about for a place to set up
his establishment. Despite much discouragement from friends
and family alike, he finally had his own little fast food
now the customers come in small groups," says Suzan.
" It's much better for us because we can handle them
properly and see to their every need without rushing and
this helps us to keep a good relationship with our clientele.".
like to keep it like this because this way there is no crowd
and those who do come here go home full; both satisfaction
and stomach wise. If there are too many customers, it becomes
too commercial and we lose our homely touch." He certainly
wasn't kidding because Buckaroo is situated in what seems
like a well-lit duplex house, giving the total 'homely'
atmosphere that most fast food joints miss out on.
price too is fairly reasonable. "We are more interested
in familiarising everyone with the authenticity of the real
western dish," continues Suzan. "Western food
has a time and method of preparation. Here, most people
prepare western food by just wrapping some meat into a bun
but the actual art of making an 'authentic burger' is practiced
difference between our food culture and the American food
culture is that we take in more carbohydrate and less curry,
say rice and beef. But an American dish is usually the opposite,
where the carbohydrate content is much less than the beef
and chicken contents. As the burger culture has grown so
much in such a short time, Suzan was a little worried whether
the food he was offering would be 'too authentic'. But so
far those who got a taste of his dishes sure came back for
more. "I didn't think that there would be such strong
loyalty in such a short time."
our people are being exposed to the real taste of burgers,
they come by to see if we have held up the high standard
and they do not go home disappointed," continues Suzan.
makes our burgers tastier is that we use the original methods
of preparation. We put the coal in wrappers instead of lighting
them in the open and put the meat into a separate wrapper
and then cook them together. They are put into an oxygen-controlled
chamber--which I have designed myself-- and then let the
coal do its work on the meat. This whole process takes about
10 to 11 hours and by the end, it's a beautiful golden brown
shade. The steam also keeps the meat nice and juicy and
there is no way the meat can be over cooked. It is just
right. We take our time to preparing the steaks--the meat
that goes into the bun--and when the customers order, we
can easily serve them without any delay."
any fast food business, you will need some items that will
absolutely throw the customers off their feet. Buckaroo's
trump cards are the Cowboy burger, Chicken wings and Soup
in a Bun.
Cowboy burger is all beef, served in a sesame bun with potato
garnish. It's so big that one can easily consume one for
lunch or dinner and have no place for dessert. Their barbecue
sandwich comes in chicken and beef and contains a generous
portion of shredded meat that has been marinated with some
of Buckaroo's kitchen secrets. It leaves a tingling aftertaste
that acts as a reminder of the items devoured. Among starters,
there is Fried Chicken, ranch style of course, as well as
Buffalo Wings. What's interesting about these harmless wings
is that they're anything but harmless. They are 'tonsil
sizzling hot'. The degree of hotness is divided into 3 levels,
Level 1, 2 and 3 and they are ideally named Combustion wings
for Level 1, Volcano for Level 2 and Insanity for the 3rd
level, for those who strongly crave something to cry over.
This level can be taken up to level 10 but that is not recommended
by Buckaroo's authority because it just may cause one to
lose one’s sense of taste. It may also cause one to run
about helplessly, madly looking for water. Nonetheless,
the bottom levels are surely a must try. Other items served
here are barbecued veal ribs, legs of lamb and a variety
are some special drinks too amongst a host of others. There
is Virgin Mary and Shirley Temple, non-alcohol cocktail
drinks that are fast growing in popularity, energy drinks
and a fine collection of tea such as Jasmine Green Tea,
Hawaii Vanilla Tea, Blackcurrant Tea and a blend of English
Breakfast Tea. All these are imported and served in such
a way that the heritage of the tea is preserved.
Buckaroo is situated in a very remote place, those who dare
to venture this far and try its delicacies are always sure
to come back for more and with company. Word of mouth is
the best source of getting to the clients and so far it
has done wonders for Buckaroo. Without much backing, Suzan
has managed to fulfil his vision: to bring the original
taste of America to the people here. He is living his dream
with every passing day, as more and more people keep pouring