Bun Makhan (also called bun maska) is a simple but legendary chai-time snack—soft bread bun generously loaded with butter and lightly toasted. You’ll find it at small tea stalls, bakeries, canteens and railway-side vendors. It’s the kind of snack people grab with a cutting chai on lazy evenings, winter mornings, or while travelling.
History & Local Story
Bun maska is believed to have become famous in the old Irani cafés of Mumbai, where freshly baked buns were served with a thick layer of butter and hot Irani chai. Over time, this idea travelled across North India. Local tea stalls and bakeries started using regular buns or pav, toasting them on a tawa with Amul butter and serving them as a quick, affordable snack.
In hill cities and small towns, bun makhan + chai turned into a comfort combo—easy for vendors to make, and perfect for customers who just want something warm, buttery and filling without too much fuss. Today, it’s a nostalgic snack for many people who grew up around Indian chai tapris and college canteens.
What You’ll Taste
- Soft, warm bun – lightly toasted so the outside is just a bit crisp
- Melting butter – salty, creamy and soaked into the bread
- Optional extras depending on the stall:
- A sprinkle of sugar for a sweet-salty taste
- Sometimes jam or cheese for a richer version
Best enjoyed with a hot cup of tea or coffee.