The nature of the puff is such that there is never a dearth of things that can be used as a filling for it.
And one such example of unconventional filling is the bheja puff, a much sought-after delicacy in the Frazer Town area of Bengaluru during Ramadan. Believed to have originated from the nearly century-old Albert Bakery on Mosque Road, the bheja puff features the typically crunchy exterior and a centre of mushy mutton brain. The juicy centre complements the flaky exterior, and the flavour, though different from what puff-eaters are accustomed to, does not take much getting used to.
The puff, according to Mohammad Sabir Faizan whose great-grandfather started the bakery in its current avatar in 1921, was the brainchild of his father. “We dealt with a lot of mutton anyway and bheja-based items like bheja fry were already popular. About 12 years ago my father decided to put some in a puff,” he says.
The popularity of bheja as a stuffing has led to more culinary experiments in the area, such as the bheja naan. “For about seven years now, the food festival that happens on Mosque Road has had food stalls that serve similar items such as bheja naan, though the puff is not as common,” Sabir continues.
For Ketan Ramesh, an IT professional, the bheja puff and bheja naan are among the main attractions among the many options available in the area during Ramadan. “Some people are a little apprehensive about the idea of having bheja as a filling, but the taste is unique and one of the main reasons I make it a point to pick some up quite often during this time of year,” he says. The bheja puff is priced at Rs. 35 a piece and typically available only during Ramadan or through special order.
