A soft white Irani bun split and slathered with thick salted Amul butter (maska). Served with sweet milky Irani chai at every Irani cafe in Mumbai.

Bun maska is the canonical Irani cafe pairing for Irani chai, born from the Persian Zoroastrian migration of the early 1900s that built the city's cafe culture. Kyani and Co (founded 1904), Sassanian (founded 1913) and Yazdani still serve it the original way: a soft, slightly sweet bun split and slathered with cold white butter that melts on contact. The price has barely moved in a decade.

Where to eat Bun maska in Mumbai

3 editor picks for Bun maska in Mumbai, ranked by editorial score. All Mumbai signature dishes · Bun maska across every city.

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Make it at home

Serves Makes 6 bun maska3 hrIntermediate

Ingredients

  • 500g all-purpose flour
  • 10g instant yeast
  • 50g sugar
  • 10g salt
  • 300ml warm milk
  • 60g softened butter, plus 200g extra (cold, salted) for serving
  • 1 egg, beaten
  • Milk for brushing the tops

Method

  1. Mix flour, yeast, sugar and salt in a large bowl.
  2. Add warm milk, beaten egg and softened butter. Mix to a soft dough.
  3. Knead 8 minutes until smooth and elastic. Cover, rise 1 hour until doubled.
  4. Punch down, divide into 6 equal pieces. Shape each into a round bun.
  5. Place buns on a lined tray, brush tops with milk. Cover, rise 30 minutes.
  6. Bake at 200C 12 to 15 minutes until golden brown.
  7. Cool completely, then split horizontally.
  8. Spread a generous slab of cold salted butter (Amul or similar) on the cut side of each bun half. Serve with strong Irani chai.

Editor tip. The bun must be at room temperature so the butter stays cold and unmelted; that contrast is the dish.

Common allergens: Gluten, Dairy.