Pune on My Plate: What makes a dish ‘special’? Unlocking the secrets behind city’s iconic misals and suki puris

In Sadashiv Peth, Pandurang Bhel’s Special Dahi Chivda draws directly from home kitchens. “It is our signature item,” said owners Pankaj and Prashant Sant. Made using Pandharpuri puffed rice, fresh curd and homemade spices, the dish stands apart from regular chivda. “We created it thinking of the chivda our mother made at home,” they said. Today, customers often ask for the special dahi chivda before ordering anything else.

Balanced, calming plate

Misal, a staple across Pune, takes on multiple meanings when it comes to being ‘special’. At Amit Misal near Hirabag Chowk, innovation defines it. “The real identity of a samosa or a misal is very plain,” said owner Amit Khilare. “I wanted to do something more with it, so I added moong curry, farsan and misal rassa.” The result was Samosa Misal, a dish that was affordable yet different. “People loved that it was cheaper than misal but still had a special twist.” His unlimited misal and upvas misal further stretch the idea—making space for choice and personal preference.

Elsewhere, special misal is quieter and more measured. At Joshi Kitchen, restraint defines the dish. “We don’t want the special misal to overpower you,” said its owner Tejas Paranjpe. “The idea is balance—the farsan and pav should come together comfortably.” The result is a hearty but calming plate, suited for unhurried mornings where special lies in moderation rather than heat.

The Special Butter Pav Bhaji at Relax is richer, slow-cooked on the tawa, and made with a trademark masala. (Express Photo)

At Relax Pav Bhaji, ‘special’ is deeply emotional. “Pav bhaji is not just a dish for us—it is the heart of everything we do,” said owner Viraj Gosavi. Their Special Butter Pav Bhaji is richer, slow-cooked on the tawa, and made with a trademark Relax masala. “People don’t just come to eat—it feels like a comforting hug,” he said. Over time, customers began asking for something more indulgent, and the special pav bhaji was born. “Many people come once a week just for this. It’s their perfect meal.”

Method is key: hand mixed, slow brewed

At Shreemanti Misal and Snacks, ‘special’ is about simplicity and process. “Our intention was to serve Maharashtrian homemade food,” said co-owner Sachin Gokhale. Dishes like chincha-gul pohe, dadpe pohe and ghavan come from the Konkan belt. “For dadpe pohe, we hand-mix soaked poha with salt, sugar, turmeric, roasted peanuts, coriander and oil—no gas, no cooking, just proper tossing,” he explained. “We don’t have a chef. We follow a standard procedure, and that is why the taste has stayed consistent for eight years.”

At Joshi Kitchen, the ‘Special Tea’ is as deliberate as the food. “We brew it slowly so the flavour develops naturally,” said Paranjpe. (Express Photo)

Even everyday beverages carry this logic. At Joshi Kitchen, the ‘Special Tea’ is as deliberate as the food. “We brew it slowly so the flavour develops naturally,” said Paranjpe. “Some people want less sugar, some want extra ginger or elaichi—we make it exactly how they ask.” Strong yet smooth, the tea works both as a pause and a pairing, quietly personal in its preparation.

The same idea of depth over excess appears in dishes beyond Maharashtrian fare. Special chole bhature, too, follows this philosophy. “It shouldn’t feel too heavy or oily,” said Paranjpe. “The spices need to open up slowly.” Gently spiced chickpeas paired with freshly prepared bhaturas keep the dish familiar and comforting—special not because it overwhelms, but because it stays true to itself.

Even biryani follows this logic at PK Biryani House. “When we say ‘special,’ it is guaranteed,” said owner Prakash Patil. Made using pure ghee, whole garam masalas and well-cooked rice, the special chicken and mutton biryani promise aroma, softness and consistency—qualities customers actively ask for.

Across Pune, ‘special’ rarely means excess alone. More often, it signals trust built over time, quietly shaping the city’s everyday food language.

Advaya Apte is an intern with The Indian Express.