In the 1940s and ’50s, Mumbai’s (then Bombay) bakery scene was a dependable routine. You walked into a neighbourhood bakery, and the air was thick with the scent of hot, oven-baked breads, biscuits, and tea-time snacks. Bakers were churning out puffs, birthed from French techniques, but the menu was limited to aloo, vegetarian, chicken or mutton and cheese-stuffed versions. Cut to today, where chefs have moved towards baking the puff in a sophisticated avatar. The new-age puff has an Indian pulse with a contemporary vision.

Chilli Cheese Toast Puff

Chilli Cheese Toast Puff