Roxie in Bengaluru is currently hosting a puffizza festival that combines the flavours of puff pastry and pizza. The festival showcases a variety of puffizza creations, each with its own cultural influences and distinct stuffing.
Chef ViveQ Pawar sheds light on the evolutionary trajectory of puff pastry in the realm of Indian snacks. “We as Indians have always accepted different cultures including the culinary ones and made them our own. Puff pastry is a similar innovation. From the reading that I have done, puff pastries came into India through France and Britain as a colonial snack.” He further adds, “The puff pastry has evolved in the last 26 years and it has been a culinary adventure to say the least!”
ViveQ shares his personal experiences with puff pastries, saying, “I remember gorging on khari from Nafeez bakehouse in Mumbai. I have also relished the iconic pattice of the then Mafco Cafés at Cuff Parade and cream rolls from Monginis as well as the Ahar railway eatery stalls of Mumbai.”
