You can order a Khasi style black sesame pork burger at Toast & Tonic, with bamboo shoots and purple cabbage slaw, and eat it too.

The burgers in this adventurous restaurant are all made with local ingredients, with India being the locale. This is made evident, solely, by the aforesaid, The North-Eastern Star.

In a debatable origin story, the burger (or hamburger) connotes the patty. The burger as we know it is a whole melange of buns, lettuce, fries and accoutrements. But Toast & Tonic displayed an ability to take accoutrements out of the ordinary; something you can test in their event, “Between The Buns”, that will play at their restaurant on Castle Street till November 14. (Happily, the food is way more appetizing than the name of this festival.)

The sides were interesting. All made in-house, they offer a choice of fries: Sweet Potato Fries, Potato Wedges, Tapioca Chips and Shoestring Fries. The sauces are also house made with a choice of Dijon, Port Wine and Triple Crunch Mustard.

The menu itself stays the regular course, except that the burgers are fused with enthusiasm-inspiring Indian ingredients, not so much to take Hamburg out of the hamburger, but to take the hamburger everywhere else. The nine burgers to choose from are each made with a different bun: Ciabatta, Herbed Bun, Multi-grain, Sesame and Brioche buns.

Other “Between The Buns” menu items include The Standard, which is a chargrilled beef patty, Lamb Burger, Chicken Burger, Fish Burger, and from across the Atlantic, a fascinating Soft Shell Crab Burger.

Vegetarians - and their friends from the far right, vegans - can opt from Shrooms, Go Vegan and the Tofu Burger.

At Toast & Tonic.