Bun Maska, a simple yet iconic dish, is a nostalgic reminder of India’s Irani café culture. These cafés, introduced by Zoroastrian Irani immigrants in the late 19th and early 20th centuries, became a cornerstone of Mumbai’s culinary and social scene. The soft, buttery bun paired with Irani chai is a classic combination that evokes memories of mornings spent in these charming establishments. With their marble-topped tables, vintage clocks, and the aroma of freshly baked goods, Irani cafés offered a unique blend of Persian, Indian, and British influences, creating an atmosphere that was both welcoming and timeless.
The charm of Irani cafés lies not just in their food but in the stories they tell. These cafés were often located on corner plots deemed inauspicious by others but turned into bustling hubs of activity by the Irani community. They became places where people from all walks of life—students, workers, intellectuals, and filmmakers—gathered for affordable meals and lively conversations. Bun Maska, with its generous spread of homemade butter and sometimes a hint of sweetness from tutti frutti, was a staple on every table. Paired with malai or dipped in steaming Irani chai, it became more than just a snack; it was an experience.
For many, childhood memories are intertwined with the ritual of visiting an Irani café early in the morning. The sight of waiters briskly serving trays laden with chai and bun maska remains vivid. Families would gather around simple wooden tables to share stories while savoring this humble yet satisfying treat. The soft bun soaked in rich tea or slathered with butter was comfort food at its finest—a taste that lingered long after leaving the café.
The influence of Parsi culture is evident in the simplicity and authenticity of bun maska. Parsis brought their love for baked goods to India, and over time, these recipes were adapted to suit local tastes. The addition of spices to chai and the use of fresh dairy products like butter and cream reflect this fusion. Even today, bun maska continues to be a symbol of this cultural legacy—a dish that bridges generations and traditions.
Whether you’re reminiscing about childhood mornings or discovering it for the first time, bun maska is a dish that invites you to slow down and savor the moment. It’s not just about the food; it’s about the stories shared over cups of tea and the sense of belonging that these cafés created. So why not recreate this experience at home? Brew some chai, butter up a soft bun, and take a bite into nostalgia—because some classics never go out of style.
Bun Maska: The Iconic Irani Cafe Bread That Tells a Delicious Story!
Equipment
- 1 Large mixing bowl
- 1 Baking tray
- 1 Cheese cloth
- 1 Measuring cups and spoons
- 1 Oven
Ingredients
- 4 cups bread flour
- 2 tbsp active dry yeast
- 1 tbsp powdered sugar
- 5 tbsp powdered sugar
- 4 tsp milk powder
- 1 tsp salt
- 4 tbsp butter softened
- 4 tbsp tutti frutti
- milk for brushing
- 2 cups warm water
Instructions
Activate the Yeast
- In a small bowl, dissolve 1 tbsp powdered sugar in 2 cups warm water.
- Add 2 tbsp active dry yeast, stir gently, and let it sit for 10 minutes until frothy. This step ensures your yeast is active and ready to work.
Prepare the Dough
- In a large mixing bowl, sift together 4 cups bread flour, 4 tsp milk powder The remaining 5 tbsp powdered sugar, 1 tsp salt
- Mix the dry ingredients well.
- Gradually pour in the activated yeast mixture and knead to form a soft, smooth dough. Add water only as needed to bring the dough together.
- Add 4 tbsp butter to the dough and knead until fully incorporated. The dough should become soft and slightly elastic.
- Gently fold in the 4 tbsp tutti frutti, ensuring it is evenly distributed throughout the dough.
Let the Dough Rest
- Cover the dough with plastic wrap or a damp cloth and let it rest for 15 minutes in a warm place. This allows the dough to rise slightly and develop flavor.
Shape the Buns
- Lightly dust your work surface with flour and transfer the dough onto it.
- Punch down the dough gently to release any trapped air.
- Divide the dough into six equal portions and roll each portion into a smooth ball.
- Lightly grease a baking tray and place the dough balls on it, leaving some space between them for expansion.
- Cover the tray with a cheesecloth or damp towel and let the buns rest for another 15 minutes to rise further.
- Meanwhile, preheat your oven to 180°C (350°F).
Bake the Buns
- Brush the tops of the buns lightly with milk to give them a golden finish.
- Bake in the preheated oven for about 20 minutes, or until the buns are lightly golden brown on top.
- Once baked, remove the buns from the oven and immediately brush them with melted butter for a glossy finish.
- Let them cool on a wire rack for about 30 minutes before serving.
Serving Suggestions
- These soft and buttery buns are best enjoyed fresh! Serve them with A generous spread of butter, Fresh malai (cream) and A steaming cup of Irani chai
Video
Notes
Calorie Estimates:
Please note that the calorie counts are estimates and may vary based on cooking methods, portion sizes, and specific ingredient brands. For the most accurate nutritional information, consider calculating based on your own measurements.We’d Love to Hear Your Bun Maska Story!
We’d love to hear about your Bun Maska adventure! Have you tried making these nostalgic Irani café-style buns at home? Whether you followed the recipe exactly or added your own special twist, we’re eager to know how they turned out. Did the aroma of freshly baked bread transport you back to childhood memories? Share your baking experience, tips, and stories in the comments below. Don’t forget to tag us in your baking moments and share this recipe with friends and family who love traditional Indian bakes. Your feedback helps keep the beautiful culinary tradition of Bun Maska alive and inspires other home bakers. Happy baking, and we can’t wait to hear your delicious stories!