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Kerala / The New Indian Express

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Bun Maska trend picks up in Kerala

Unassuming and adaptable, the humble bun has made itself present all around the world. From street-side vendors to gourmet restaurants, buns appear in countless forms, inspired by the region. Its origins may be tough to trace, but its presence is hard to ignore. Europe has its long-standing bun traditions. Englands hot cross bun still finds pride of place every Good Friday. The brioche bun, Frances latest gift to the world from its rich culinary traditions, is now a burger essential worldwide, redefining the simple bread roll. Further north, Swedens cinnamon-laced kanelbulle captures the spirit of fika, the countrys cherished coffee break ritual. Across Asia, varieties of steamed buns are found, different from Europe baked versions. From China, the soft and pillowy bao often filled with pork, chicken, vegetables or something sweet, has become a global favourite. Japans anpan, with its sweet red-bean filling, continues to evoke nostalgia. In India, the reliable pav that anchors Mumbais vada pav or pav bhaji, both street-side staples. The subtly sweet Mangalorean bun, paired with coconut chutney, remains a unique variety found here. Then there is the bun maska brought to India by the Parsi community, who fled Iran during religious persecution, a simple bun sliced, buttered generously and served warm with Irani chai. Finding its ground in the Irani cafes of Pune and Mumbai, the bun maska has become so popular that they are also available closer home in Kerala. Cities like Kochi and Thiruvananthapuram have trending spots that are visited by the young and old alike. Spots in Thiruvananthapuram offer you the choice to have your bun maska with coffee or hot chocolate, not limiting the option to just tea. In Kochi, Sreelakshmi and Saran, who run a bun maska stall, have tweaked the recipe with a few secret spices, nothing overpowering, just enough to make the flavour linger longer. Buns have become cultural connectors, appearing in markets, trendy cafs and home kitchens alike. They cradle, wrap, soak and uplift; no longer remaining just pieces of bread to have on the side or simply skip. Whether steamed, baked, stuffed or spiced, buns continue to hold their place at the global table. Here are some recipes you can easily try at home. With inputs from Tanvi Manoj Kurup and Safahath C N. Spicy Chicken Filled Bun Spicy Chicken Filled Bun Ingredients Oil: 3 tbsp Chopped onion: 1 Chopped garlic: 4 cloves Grated ginger: 1 tsp Ground chicken: 450 g Kashmiri chilli powder: 1 tsp Cumin powder: 1 tsp Turmeric: tsp Tomato paste: 3 tbsp Salt: tsp, adjust to taste Pepper: tsp Red chilli powder (optional): tsp Green peas: cup Sesame seeds (optional): as needed Burger buns: 68 Butter (for toasting): 1 tbsp Beaten egg or milk (for shine): as needed Method Heat oil in a pan and saut the chopped onion until soft. Add garlic and ginger, cook for a minute, then add the minced chicken and all the spices. Cook until the chicken dries up, mix in tomato paste, peas, salt and pepper, and let the filling come together. Slit the pre-made buns and lightly toast them on a tawa with a little butter. Fill each bun generously with the warm spiced chicken mixture. Cover and heat on low for 12 minutes so the buns turn soft and the flavours settle. Serve hot, sprinkled with sesame seeds. Paneer Tikka Stuffed Buns Ingredients Paneer (cubed): 200 g Curd: 3 tbsp Ginger-garlic paste: 1 tsp Kashmiri chilli powder: 1 tsp Turmeric: tsp Garam masala: tsp Salt: tsp (adjust to taste) Oil: 2 tbsp Onion (sliced): 1 Capsicum (sliced): 1 Burger buns or naan buns: 46 Butter (for toasting): 1 tbsp Method Mix paneer with curd, spices and salt. Marinate for 15 minutes. Heat oil, saut onion and capsicum, then add the marinated paneer and cook until dry. Slit buns, toast lightly with butter, and fill with the tikka mixture. Heat on low for 12 minutes until warmed through. Paneer Tikka Stuffed Buns Korean Gochujang Chicken Buns Korean Gochujang Chicken Buns Ingredients Shredded cooked chicken: 1 cup Gochujang: 1 tbsp Soy sauce: 1 tsp Honey: 1 tsp Garlic (chopped): 2 cloves Oil: 1 tbsp Spring onions (chopped): 2 tbsp Sesame seeds: as needed Burger buns or steamed buns: 46 Butter (for toasting, if using burger buns): 1 tbsp Method Heat oil and saut garlic. Add gochujang, soy sauce and honey, mix well, then stir in shredded chicken. Cook until the sauce coats the meat. Toast buns (if using burger buns), fill with chicken, top with spring onions and sesame seeds, and warm briefly on low heat. Serve immediately. Masala Egg Bhurji Buns Ingredients Eggs: 4 Onion (finely chopped): 1 Tomato (chopped): 1 Green chillies (chopped): 1 Ginger-garlic paste: 1 tsp Turmeric: tsp Red chilli powder: tsp Salt: tsp (adjust to taste) Oil: 2 tbsp Coriander leaves (chopped): 1 tbsp Burger buns or pav: 46 Butter (for toasting): 1 tbsp Cheese (optional): as needed Method Heat oil, saut onions, chillies and ginger-garlic paste. Add tomatoes and spices; cook until soft. Pour in whisked eggs and scramble gently. Mix in coriander. Toast buns with butter, fill with hot bhurji, add cheese if using, and heat on low for 12 minutes. Masala Egg Bhurji Buns Thai Peanut Veggie Buns Thai Peanut Veggie Buns Ingredients Cabbage (shredded): 1 cup Carrot (grated): cup Bell pepper (sliced): cup Garlic (minced): 1 clove Oil: 1 tbsp Peanut butter: 2 tbsp Soy sauce: 1 tsp Lime juice: 1 tsp Salt: tsp Burger buns: 46 Coriander leaves: 1 tbsp Method Heat oil and saut garlic, then add all vegetables and cook lightly, keeping them crunchy. Mix peanut butter, soy sauce and lime juice; add to the pan and toss well. Adjust salt. Fill toasted buns with the mixture, top with coriander and warm briefly on low heat. Tawa Bun Pizza Ingredients Buns (large 3 or small 6, sliced into halves): as needed Onion (finely chopped): 1 small Capsicum (finely chopped): 1 small Sweet corn (boiled): cup Tomato (deseeded & chopped): 1 small Grated cheese (processed or mozzarella): cup Sauce & Seasoning Tomato ketchup: 3 tbsp Tomato sauce or pizza sauce: 1 tbsp Dried mixed herbs or oregano: tsp Red chilli flakes: tsp Garlic powder: tsp (or minced garlic: tsp) Salt and pepper: to taste Butter or oil (for toasting): 12 tsp Method Mix onion, capsicum, tomato and sweet corn with ketchup, sauce, herbs, chilli flakes, garlic, salt and pepper. Spread this vegetable mixture over the cut side of each bun. Top generously with grated cheese. Heat a thick tawa on lowmedium flame and grease it lightly with butter or oil. Place the buns on the tawa, cover with a lid and cook for 46 minutes until the cheese melts and the base turns crisp. Remove and sprinkle extra herbs or chilli flakes if desired. Serve hot. Tawa Bun Pizza CoffeeGulkand Mascarpone Bun CoffeeGulkand Mascarpone Bun Ingredients Buns (halved): 46 Mascarpone (or cream cheese): 3 tbsp Instant coffee (dissolved in 1 tsp warm water): 1 tsp Gulkand: 1 tbsp Sugar: 1 tbsp Toasted walnuts (optional): 1 tbsp Method Whisk the mascarpone until smooth. Stir in the dissolved coffee, then add the gulkand and sugar, mixing until well combined. Warm or lightly toast the buns on a tawa if you prefer a crisp edge. Spread a thick layer of the coffeegulkand cream inside each bun. Top with toasted walnuts for added crunch. Serve slightly chilled for a tiramisu-style dessert bun.

29 Nov 2025 6:19 pm