Breaking Basmati

15/05/2026

For the mango people in a banana republic is back. 🥭

Every year, we wait out the heat for the one thing summer in this part of the world reliably gets right: mangoes. Sweet ones, tart ones, grated into achar, folded into kheer, simmered into tok dal, and light brothy fish curries meant to be eaten slowly while the ceiling fan (and the ACs) fight for their lives.

This year’s menu is built around that familiar Bengali summer logic: if the weather insists on being unbearable, lunch should at least be excellent.

Thank you for being here, and for keeping this tiny community kitchen alive long enough for us to do ridiculous niche menus like this every year. ❤️

Pre-orders open.
Call or WhatsApp: 9920970508

Delivery via Porter/Rapido (charged at actuals), or self-pickup.


Bengali food Pune, Mango menu Pune, Bengali summer food, Mango dishes India, Kolkata food Pune, Bengali cuisine India, Mango lovers, Aam season, Maacher tok, Tok dal, Bengali fish curry, Pabda fish, Mango kheer, Bengali home-style food, Regional Indian cuisine, Pune cloud kitchen, Small batch food, Seasonal menu, Artisanal Indian food, Bengali comfort food, Summer specials Pune, Bengali food, Breaking Basmati, Indian regional cuisine, Pune food delivery

08/05/2026

This year’s Rabindra Jayanti menu looks beyond the ceremonial idea of Tagore and instead traces the food that shaped him: the everyday meals of the Tagore household, recipes from Pragyasundari Devi’s kitchen, references from childhood memoirs and fragments of domestic food history from Thakurbari.

Some dishes are documented. Some partially remembered. Some, like Kadambari Devi’s ice apple dessert mentioned had no surviving recipe at all, so we imagined what they could have been.

Let’s Eat Like the Tagores is now LIVE for pre-orders.

[Orders above ₹1500 receive a flat ₹50 courtesy reduction on the final bill]

Sat & Sun | 09th & 10th May

Call or WhatsApp: 9920970508

Delivery via Porter/Rapido at actuals (not included in the price), or arrange your own pickup. We’re flexible.

[Rabindra Jayanti, Rabindranath Tagore, Tagore’s Recipes, Bengali Cuisine, Lost & Rare Recipes, Bengali Culinary History, Bengali Food, Jorasanko, Pune, Cloud Kitchen, Pune Foodies, Bengalis in Pune]

28/04/2026

27/04/2026

Running a cloud kitchen means you do not get to close up and disappear into recipe testing for a week. We are a small team, all hands on deck, and building a seven-course Chef’s Table menu happened almost entirely in the spaces between everything else. Abhimanyu sketched out plating structures and thought through colour and texture largely in his head, some on paper. Ma worked from decades of instinct, the kind that does not need a written recipe to know when something is right. The physical trials happened across two half-days, right before the event, and most of the ex*****on happened on the day.

What you end up with, under those conditions, is a kitchen that runs on a very particular kind of trust. Everyone brings what they have. Ma’s Aamani’r Shorbot was made entirely on the day, no trials, just her reading the flavour and trusting herself, and guests were asking for refills well into dessert. The lemongrass in it came from a last-minute Zepto scroll while I was looking for edible flowers. It felt like a better fit than gondhoraj lebu, which is beautiful but not always practical or cost-effective to source here. Lemongrass also felt right because it belongs to this geography. One small decision, made quickly, that fit both the drink and where we are. That is, more or less, how this kitchen works.

Abhimanyu is constitutionally unable to run a trial without doing a proper plating, which is why I have anything to show you at all. The photographs and videos from the Chef’s Table evenings are being put together and will be up soon. These are from the trials, shot on my OnePlus, edited by me.

Without the story, they are just plates, and that feels like only half the truth.

(chef’s table pune, bengali food pune, modern bengali cuisine, kolkata cuisine india, regional indian tasting menu, cloud kitchen india, pune home dining experience, experimental indian food, artisanal indian food india, indian pop up dining, pune food scene, chef’s table india, small batch cooking india, culinary storytelling india)

24/04/2026

Let’s be honest, nothing can romanticise this Pune heat. This isn’t that.
We’ve cooked around it. Nothing heavy or greasy. Just sharp, tangy, lightly spiced plates with a bit of tropical relief. Green mango, yoghurt, coconut, vinegar, pepper.

A Midsummer’s Dream Feast
Fri–Sun (24th–26th, dinner)

Call or WhatsApp: 9920970508
Delivery via Porter/Rapido (charged at actuals, not included in the bill), or arrange your own pickup. We’re flexible.

Menu attached. Pre-orders open.

[Pune food delivery, Pune cloud kitchen, Bengali food Pune, Calcutta cuisine, summer menu Pune, weekend menu Pune, chef’s table Pune, artisanal food Pune, mango kasundi, pabda fish curry, doi bora, mishti doi dessert, slow cooked curries, small batch cooking, gourmet Indian food, order food Pune]

12/04/2026

For six years, Breaking Basmati has been a cloud kitchen. A phone number, a menu, a delivery box. You have eaten our food but you have never eaten with us.

Ghore Baire is our attempt to change that. Two evenings in April, at one table in our home in Pune, we are hosting a seven-course Bengali tasting menu across eight cooking techniques, cooked by Chef Abhimanyu Abhimanyu Sen and hosted by Nandin Sen , food historian, author, and someone who was running Chef's Tables at the Oberoi Grand and Porto Rio in Kolkata long before the term became fashionable.

We are not just hoping Bengali food lovers will come. We are especially hoping that people who have never eaten Bengali food before will come. People curious about what it takes to adapt a cuisine in a city that does not grow its produce or speak its language. About what forty years of cooking, writing, and studying a food culture looks like when it finally sits down at a table. About what eighteen years in fine dining does to the way a chef understands a culinary lineage that has survived partition, invasion, and the remarkable confluence of cultures that made Kolkata what it is, and how each generation makes that inheritance entirely their own. We want that conversation. We want people to find camaraderie over food that is an expression of something lived, not just something learned.

18th and 19th April, Pune. Prix fixe ₹1,999 per person.
Reservations close 16th April.

Call or WhatsApp 9920970508.

03/04/2026

Easter in India is not one thing. It belongs to specific communities in specific places. Syrian Christians in Kerala who predate most religious histories on this subcontinent. Catholics in Goa whose faith arrived with the Portuguese and stayed long after they left. Anglo-Indians in the railway towns who built an identity in the hyphen and set a table that looked like nowhere else.

Most of the food on this menu exists because of colonialism. That's not a caveat. That's where it begins. The Portuguese brought vinegar and the technique behind balchão. The British built the dak bungalows where a certain kind of slow-cooked curry became standard. The Cafreal carries its history in its name, a word that traces back to African soldiers in the Portuguese army, a marinade that crossed continents before it became a Goan staple.

But then, most food does this if you follow it back far enough. The mustard in our Bengali cooking came from somewhere. The chilli in everything came from somewhere. Food moves, changes hands, crosses water, and stops explaining itself. What we eat is always partly what arrived before us and partly what we grew up loving without asking why.

What belongs entirely to those communities is everything that came after the contact. The adaptation, the absorption, the quiet insistence on making something worth keeping out of circumstances they didn't choose.

This menu is that, honestly. Dishes we have eaten, grown up with, learned to love. Some by inheritance, some by geography, some because we live in Pune and the coast is not so close and surmai is what the market gives you. We chose these recipes because they're good and because they're ours in the only way food ever really is: we cook them, we care about them, we want to get them right.

Pune food, cloud kitchen Pune, Bengali food Pune, Goan food, Anglo-Indian food, Easter menu, Easter food India, regional Indian cuisine, Indian food history, colonial Indian food, Mutton Dakbungalow, Chicken Cafreal, Kerala stew, special menu Pune, food Pune, order food Pune, Bengali kitchen, coastal Indian food, Easter weekend Pune, Indian regional food, food history India, Breaking Basmati

02/04/2026

Poila Boisakh is around the corner.

We’ve been thinking about opening up our home for a 5–7 course Chef’s Table on 18th and 19th April. A completely new menu, developed from the ground up.

It will be intimate. And we would only do it if it feels like the right room comes together.

If this is something you would want a seat at, tell us.
We’ll take a call from there.

Details and menu will follow, if we go ahead.

Poila Boisakh dinner Pune, Chef’s table Pune home dining, intimate dining experience Pune, Bengali new year dining experience, exclusive supper club Pune, home chef tasting menu India, Breaking Basmati event, Bengali contemporary cuisine Pune, private dining experience India, limited seats dining Pune

21/03/2026

🌙 Eid Dawat is live
A tight, indulgent menu for 21st & 22nd March.
Slow-cooked, festive, and full of the good stuff.
We’re cooking in limited quantities this time, so pre-orders are strongly recommended.
DM or call 9920970508 to order.

(pune food delivery, eid special menu pune, haleem pune, biryani pune, kolkata food pune, cloud kitchen pune)

14/03/2026

Flame has begun to feel a little uncertain lately. LPG supplies are tightening, and the weeks ahead look unpredictable. Pretending nothing has changed would feel dishonest.
So this weekend, we're trying something a little different. A menu that steps away from the burner as much as possible.

We'd be very glad of your orders this week. No pressure, of course. Just putting that out there.

Menu LIVE now.

🗓️ Sat & Sun | 14th & 15th March
📞 Call or WhatsApp: 9920970508
🚗 Delivery via Porter/Rapido at actuals , or arrange your own pickup. We’re flexible.