EVERY CUP AT JIKA BEGINS WITH CAREFULLY SELECTED INGREDIENTS, CRAFTED WITH PRECISION, AND SERVED TO CREATE MOMENTS WORTH REMEMBERING.
//BEHIND-THE-BAR | バーカウンターの裏側
Behind
The
Bar
July 2026 | 5 min read | by lorem ipsum
Behind The Jika's Bar
The superior gluten network in Sharbati wheat means your dough retains more moisture during resting and cooking. When the roti hits the tawa or direct flame, this moisture creates steam pockets inside, giving you that perfect phulka that puffs up completely. The bran content is also balanced, enough fibre for nutrition without making the roti coarse.
The superior gluten network in Sharbati wheat means your dough retains more moisture during resting and cooking. When the roti hits the tawa or direct flame, this moisture creates steam pockets inside, giving you that perfect phulka that puffs up completely. The bran content is also balanced, enough fibre for nutrition without making the roti coarse.
The superior gluten network in Sharbati wheat means your dough retains more moisture during resting and cooking. When the roti hits the tawa or direct flame, this moisture creates steam pockets inside, giving you that perfect phulka that puffs up completely. The bran content is also balanced, enough fibre for nutrition without making the roti coarse.
The superior gluten network in Sharbati wheat means your dough retains more moisture during resting and cooking. When the roti hits the tawa or direct flame, this moisture creates steam pockets inside, giving you that perfect phulka that puffs up completely. The bran content is also balanced, enough fibre for nutrition without making the roti coarse.
Jika's Secret
The superior gluten network in Sharbati wheat means your dough retains more moisture during resting and cooking. When the roti hits the tawa or direct flame, this moisture creates steam pockets inside, giving you that perfect phulka that puffs up completely. The bran content is also balanced, enough fibre for nutrition without making the roti coarse
The superior gluten network in Sharbati wheat means your dough retains more moisture during resting and cooking. When the roti hits the tawa or direct flame, this moisture creates steam pockets inside, giving you that perfect phulka that puffs up completely. The bran content is also balanced, enough fibre for nutrition without making the roti coarse
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Jika Milkbar
Location
Jl. Ibu Ganirah, Cibeber, Cimahi Selatan, Cimahi City, West Java 40531
Opening Hours
11am - 23pm
open everyday
Contact Us
- info@jikamilkbar.com
- +62 83-129-154-068
- Jl. Ibu Ganirah, Cibeber, Cimahi Selatan, Cimahi City, West Java 40531
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