Bun Maska & Chai — Butter, Tea and Nostalgia

There are some food memories that stay with us forever. For me, it was always the simple joy of dunking a bread-and-butter sandwich into a cup of hot tea as a child. That comforting combination of warm tea and buttery bread carried with it a sense of home, comfort and uncomplicated happiness.

So, when I first heard about Bun Maska, I was instantly intrigued. The very thought of recreating this iconic café treat filled me with an almost indescribable urgency. Within hours, I had buns and almond milk — well, actually a packet of MTR Badam Mix — sitting in my kitchen, ready to become part of my newest indulgence.

And what an indulgence it turned out to be.

Soft pillowy buns generously layered with butter and paired with warm fragrant tea or badam milk create a comforting experience that feels both luxurious and nostalgic at the same time. It is rich, satisfying and unapologetically indulgent — the sort of treat that earns a permanent place on the “Once in a Way” list.

But some foods are worth every bite.

The Origin of Bun Maska

Bun Maska traces its roots to the old Irani cafés of Mumbai, India. These cafés were introduced by Zoroastrian Irani immigrants from Persia during the late 19th and early 20th centuries. Over time, they became beloved community spaces where people gathered over tea, conversation and simple comfort food.

The word maska means butter, and Bun Maska is exactly what its name promises — a soft bun sliced and lavishly slathered with butter. Traditionally served alongside Irani chai, it became one of the most iconic café staples in Mumbai.

Even today, Bun Maska remains a symbol of comfort, nostalgia and old-world café culture.

Why It Feels So Special

What makes Bun Maska memorable is not complexity, but simplicity done well.

The contrast of warm tea against cool creamy butter, the softness of the bun, and the richness that melts into every bite create a deeply comforting experience. Pairing it with almond milk or badam drink adds another layer of warmth and indulgence.

Sometimes, the simplest foods leave the strongest impressions.

Final Thoughts

Bun Maska may be new to me, but it carries the same comforting spirit as those childhood bread-and-butter tea moments I grew up loving. Some foods are not meant to be everyday meals — they are experiences, memories and little celebrations.

And this one is absolutely worth revisiting… once in a way.

The Recipe:

Bun Maska is a classic, nostalgic Indian snack from Mumbai’s historic Irani cafés, made with soft milk buns and a rich, fluffy butter-and-sugar spread.

The Ingredients:

2 large, soft milk buns or sweet/tutti frutti buns

50 g (about 3.5 tbsp) salted butter, softened to room temperature

2 tbsp sweetened condensed milk

1 tbsp powdered sugar

½ tsp vanilla extract (optional)

OR 250 ml MTR Badam drink mix ( mix 250 ml mix with MTR mix to taste)

Broken Nuts (Optional)

Step-by-Step Instructions:

Whip the Maska (Butter Cream):

• Place the room-temperature salted butter into a small bowl.

• Add the powdered sugar, sweetened condensed milk, and vanilla extract.

• Whisk or beat with a hand mixer until the mixture becomes pale, light, and fluffy.

Slice the Buns:

• Take your fresh, soft milk buns and slice them horizontally through the middle. Toast until crisp.

Assemble the Bun Maska:

• Generously spread the whipped butter mixture over both inner cut sides of the bun.

• Close the bun together and slice it into halves or quarters.

• For an authentic café-style finish, add a little extra dab of the maska along the outer exposed edges.

Pour the MTR Badam Mix or hot tea into a shallow plate. Place the toasted, buttered bun in the middle. Scatter nuts on top and get ready to enjoy a once in a way indulgence.

Serve:

• Enjoy immediately while fresh, traditionally paired with a hot cup of Irani chai or masala tea. I served mine with MTR Badam Milk. Absolutely classy and delicious and an indulgence worth having!