Breaking Basmati

19/06/2026

Every year, around this time, Bengal celebrates Jamai Shoshti. At home, though, we've always celebrated Shontan Shoshti instead.

Shontan in Bangla simply means your own children.

It took me years to realise how beautiful that was.

There aren't many rituals that celebrate your children simply because they're yours. Not because it's their birthday. Not because they've achieved something. Not because they've gotten married. Just because they exist, and they're loved.

That's the tradition Ma chose for us. It's the one we've chosen to carry forward at Breaking Basmati.

Family, after all, is sometimes given and sometimes chosen. It grows with parents, siblings, partners, friends and everyone else who finds a place at your table.

This weekend, we hope our Shontan Shoshti menu becomes a small part of that table.

Pre-orders are now open for 20th & 21st June. ❤️

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Here's our Shontan Shoshti menu for the weekend. 🌻
Order for anyone you call family and insist on feeding.
May your table never run out of stories or second helpings.

• Available on 20th & 21st June
• Delivery across Pune via Porter (charged at actuals)
• To order, call or WhatsApp: 9920970508

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06/06/2026

Every cuisine has its ghosts.

This weekend's menu summons a handful of them.

Drawn from old cookbooks, royal kitchens, family archives and forgotten culinary traditions, these are dishes that once occupied a cherished place at the table, yet somehow slipped through the cracks of time.

• Available this Saturday and Sunday | 6th & 7th June, 2026
• Deliveries across Pune via Porter (charged at actuals and exclusive of the bill)
• Call/WhatsApp at 9920970508 for orders

Pre-orders are strongly recommended, especially for patrons ordering multiple dishes.

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04/06/2026

29/05/2026

Eid may be over. The dawat continues.

A celebration of the flavours, traditions and dishes that have long found a place on Eid tables across Bengal and Bangladesh.

This special weekend menu draws from the culinary heritage of Old Dhaka, Bengali Mughlai cooking, and festive Eid food traditions that continue to shape kitchens across both sides of Bengal.

• Orders are now open for the weekend
• Dates: 29th–31st May
• Call/WhatsApp: 9920970508
• Delivery across Pune via Porter/Rapido (charged at actuals and not included in the bill)

Good food is reason enough to keep celebrating.

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22/05/2026

This weekend, we revisit the world of Satyajit Ray.

A special menu inspired by the food across Ray's films, from quiet domestic meals to unforgettable dining table moments.

Orders now open.
Call/WhatsApp at 9920970508

Delivery charges at actuals via Porter/Rapido and are not included in the bill amount.

[Bengali Food, Satyajit Ray, Food in Films, Bengali Cuisine, Cloud Kitchen, Supper Club, Pune, Bengali food in films, Panther Pachali, 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.


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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.

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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.

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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.

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