Irani Bun Maska
Veg
A soft, lightly sweetened white bread roll (bun) split open and spread generously with white butter (maska) — the staple of Hyderabad's Irani cafés, eaten at breakfast alongside a glass of Irani chai. The bun has a slightly crusty exterior and a soft, dense crumb that soaks up the melting butter. Inseparably linked to the Irani café culture that defines old Hyderabad.
Cuisines
Hyderabadi
Best for
Breakfast
Recipe
Prep: 10 min
Cook: 10 min
Total: 20 min
2-3 servings
Ingredients
| 3 | Irani buns |
| 100 grams | unsalted butter |
| 2 tablespoons | sugar |
| 1 teaspoon | cardamom powder |
| 1 teaspoon | vanilla essence |
| 1 pinch | salt |
Instructions
- 1 Slice the Irani buns horizontally into halves.
- 2 In a mixing bowl, combine the unsalted butter, sugar, cardamom powder, vanilla essence, and a pinch of salt.
- 3 Mix the ingredients until you have a smooth and creamy butter mixture.
- 4 Spread a generous amount of the butter mixture on each half of the sliced buns.
- 5 Heat a non-stick pan or griddle over medium heat.
- 6 Place the buttered bun halves on the pan, buttered side down.
- 7 Toast the buns until they are golden brown and crispy on the buttered side.
- 8 Remove the buns from the pan and serve them warm.
Tips
For a richer flavor, use freshly ground cardamom and serve with a cup of Irani chai.