What is Sizzlers?

The origin of the sizzler probably goes back the teppanyaki-sizzled dishes of Japan. From there it moved to the US after World War II, and became popular in the 1950s. Sizzler steaks are generally prepared using high-heat to sear the outside and leaving the inside moist. Once plated, the steak lets off a dramatic hiss of steam, which is its great appeal.

The sizzler’s Indian history, however, began in Bombay in 1963, when Firoz Erani started a restaurant named ‘The Sizzler’ near Excelsior Cinema, to showcase this novelty. (The secret of the perfect sizzler, apparently depends on the precise temperature of the metal platter).

After Firoz Erani passed away, in 1967 his son Shahrookh Erani opened ‘Touche’ on Warden Road, where he continued his father’s sizzler tradition. Both of those restaurants, Sizzler and Touche, were cult restaurants in their time, inspiring others like Kobe Sizzlers, Yoko’s an Fountain Sizzlers to follow. In 1971, Shahrookh Erani moved to Pune, and started ‘The Place: Touche’, which is still pretty popular.

"Sizzler" is a open-roasted, grilled or shallow fried piece of meat, chicken, fish or vegetable patty, served with  french fries, shredded cabbage, tomatoes, carrots, french beans etc., served on a metal or stone hot plate, kept on a wooden base. The word "sizzler" comes from the sizzle that one hears when, after heating the dish under a grill (the meat is usually cooked separately to conserve time), the Worcestershire Sauce based gravy is poured on, which dribbles on the hot plate and heats up. 

In the traditional meat version served in India (lamb / mutton, pork or beef), the dish has sausage, liver and kidney too. Sometimes a (non-veg) sizzler is served with an egg broken on top of the pile, which cooks by the time the dish reaches the table. Modern versions (like served in Yoko and Kobe chains in India) prepare the dishes lean in keeping with the modern preferences of people.

The dish started in US (Culver City, CA) in 1958 when the restaurant of the same name, started serving steak and veggies together on a hot plate with gravy poured on. This would keep the meat and vegetables hot for a longer time than the traditional method of serving on a china plate. No, the dish was NOT invented in Pune or Bangalore or Mumbai or Delhi, as it is variously made out to be.