The picture could only have been taken at an Irani café in Mumbai. The glass-topped table, the Bentwood chairs standing like old sentinels, the steel plate, ketchup bottle, salt, pepper, and at the centre of it all, a square of Bread and Butter Pudding waiting patiently to be devoured, burnished on top, almost custard-soft within.
Our Irani restaurateurs and bakers have long claimed the B&B Pudding as their own. It is, in truth, an English classic. But like many good things that travelled across seas, it found a second home here; was adopted, adapted, and made to belong. Much like how English chefs, in time, learned to make magic out of our Butter Chicken, the Iranis embraced this pudding and gave it a character unmistakably their own.
It has been one of my favourite comfort foods since boyhood. My mother baked it at home, refusing to waste stale bread, in an old tin oven perched over a hissing kerosene stove. And on Sunday afternoons, it would arrive at the table with tea; warm, fragrant, and impossibly inviting. Even now, I can close my eyes and summon that aroma, gently escaping her kitchen and filling the house with a quiet promise of indulgence.
When she stopped baking, I went looking for it in the vintage Irani cafés and old bakeries of Mumbai. Many still survive, holding their ground with a quiet stubbornness, unbothered by time. The Irani version is unmistakable. Studded with raisins, perfumed with a hint of rose essence, and crowned with that perfect brown crust. It’s a toss between who makes it better, the Muslim Irani or the Zoroastrian.
I bring the B&B Pudding home sometimes, steam it gently in the oven, and serve it warm with a dollop of vanilla ice cream. At other times, I prefer it cold, with a teasing spoon of flaming brandy. One mouthful either way, and you are claimed for life. Over the years I have tried to coax the recipe out of the blustery men who preside over these establishments from behind their counters. They hear me, of course, but choose not to. And so, I have learned to stop asking, and simply eat. War or peace, it doesn’t matter, so long as this small square of sweetness survives.
About Mark Manuel

The above thoughts/content has been proudly copied from the wall of Sir Mark Manuel. Being interviewing almost every role model of this country and going stronger each day. Mark Manuel is a respected Mumbai editor, writer, and columnist.
With over three decades of journalism in leading publications. This includes the Free Press Journal, Times, Dainik Bhaskar, Mid-Day, and Afternoon. He is famous for his brilliant pen interviews. He himself is a TEDx speaker.
Further
His interviews have featured in several leading media houses. They include the Hindustan Times, Huffington Post, BBC, and Network 18. Almost every famous person has been interviewed by him in the country from Mother Teresa to Muhammad Ali. His first book is just out. It’s titled Moryaa Re! It is a crime thriller that is perhaps the country’s first police procedural. He began his career covering crime. And in a tribute to his experience and knowledge of this beat.
Several distinguished officers of the Mumbai Police and its Crime Branch collaborated with him to make this book possible. Amitabh Bachchan wrote the forward in a statement of friendship for Mark Manuel and admiration for his work.
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