While Mumbai has its sandwiches and vada pav, Delhi its chaat and golgappas and Kolkata its rolls, Namma Bengaluru has palya and cream-filled buns. The warm, soft, bun with its spicy potato or sweet cream filling is believed to have been created at one of the many Iyengar bakeries, though its origins remain shrouded in mystery
Sunita K, who runs a bakery on TC Palya Main Road says, “We have no idea about the origins of either of these dishes. We started to experiment with buns when we felt the need for an easy-to-make spicy dish. The cream buns were created as a counter to the palya buns. We start the process early in the morning. We boil the potatoes and season it. The palya is then gently poured into the bun. Though some of our customers like thick gravy, we try and keep it a little watery. We felt that this version is tastier and less taxing on the tummy. Though no one is very sure about how these buns came into being, everyone uses some innovations to make it more popular.”
She adds, “We just fill cream and sugar for the cream buns and occasionally add dry fruits and tutti fruity. At times, we make the cream in house too.”
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IT professional Deepika Aradhya says, “Palya buns are a wholesome snack. It has vegetables, spice, zest and carbohydrate, without the fat of a puff. It is a perfect evening snack with chai. Aloo buns have been on offer long before quesadillas or pizza buns.”
College student Prateek Sharma says, “Palya bun with cream buns for dessert makes for an ideal lunch. Cream buns taste better when they are refrigerated for a couple of hours.”
Raunak Kundu points out, “I think the best stuffed buns are available at the VB bakery in Sajjan Rao Circle. They bake the most amazing khara and aloo buns.”
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Restaurant owner Anupam Behera agrees, “The Congress bun at VB bakery is one of my favourites among stuffed buns. I enjoy the other versions as well.”