5 minutes of readingPuneFebruary 6, 2026 1:38 PM IST
Written by Advaya Apte
How often have you come across the word “Special” next to your favorite dish on the menu and wondered what the difference is and if it’s worth paying more for? Let’s decode some of those prefixes.
In Pune“Special” is not just a word on a menu, but a guarantee. Scribbled on signs at snack stands or carefully printed in restaurants, it indicates something extra, something familiar, or simply something made with care. Ask vendors what their special food is and the answers often lie in method, memory and consistency, rather than spectacle.
Different technique, measured use of spices.
At Manisha Bhel and Panipuri in Karve Nagar, ‘special’ was never a branding decision. “What started as a single puri delivered to customers after pani puri slowly turned into a full plate because people kept ordering it,” said owner Satyawan Jaknale. That single puri eventually became Manisha’s special Suki Masala Puri, now widely recognized across Pune. “No other masala puri will taste like ours. We used a different technique and were the first to prepare this dish,” he said. The pani puri here also has its own identity. “My judgment on spices, especially chili, is what sets it apart. I keep experimenting and what people like becomes part of the menu.”
At Sadashiv Peth, Pandurang Bhel’s special Dahi Chivda is prepared straight from the home kitchens. “It’s our signature item,” said owners Pankaj and Prashant Sant. Made with Pandharpuri puffed rice, fresh curd and homemade spices, the dish stands apart from regular chivda. “We created it thinking about the chivda that our mother made at home,” they said. Nowadays, customers often order the special dahi chivda before ordering anything else.
Balanced and calming dish
Misal, a staple food in Punetakes on multiple meanings when it comes to being “special.” At Amit Misal near Hirabag Chowk, innovation defines it. “The true identity of a samosa or a missal is very clear,” said owner Amit Khilare. “I wanted to do something else with it, so I added moong curry, farsan and misal rassa.” The result was Samosa Misal, an affordable but different dish. “People loved that it was cheaper than the missal, but still had a special touch.” His unlimited missal and upvas missal expand the idea further, leaving room for personal choice and preferences.
Elsewhere, the special missal is quieter and more measured. At Joshi Kitchen, moderation defines the dish. “We don’t want the special missal to overwhelm them,” said its owner, Tejas Paranjpe. “The idea is balance: farsan and pav should blend comfortably.” The result is a hearty but relaxing dish, suitable for leisurely mornings when moderation rather than heat is what’s special.
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The Special Butter Pav Bhaji at Relax is richer, slow cooked on the tawa and made with a distinctive masala. (Express Photo)
In Relax Pav Bhaji, the “special” is deeply emotional. “For us, pav bhaji is not just a dish – it is the heart of everything we do,” said owner Viraj Gosavi. Their special butter Pav Bhaji is richer, simmered on the tawa and made with Relax brand masala. “People don’t just come to eat; it feels like a comforting hug,” he said. Over time, customers started asking for something more indulgent and the special pav bhaji was born. “A lot of people come once a week just for this. It’s their perfect meal.”
The method is key: mixed by hand, brewed over low heat
At Shreemanti Misal and Snacks, “special” is all about simplicity and process. “Our intention was to serve homemade Maharashtrian food,” said co-owner Sachin Gokhale. Dishes like chincha-gul pohe, dadpe pohe and ghavan come from the Konkan belt. “For dadpe pohe, we mix poha by hand with salt, sugar, turmeric, roasted peanuts, coriander and oil – no gas, no cooking, just mixing properly,” he explained. “We don’t have a chef. We follow a standard procedure and that’s why the taste remains constant for eight years.”
At Joshi Kitchen, the ‘special tea’ is as deliberate as the food. “We brew it slowly so the flavor develops naturally,” Paranjpe said. (Express Photo)
Even everyday drinks carry this logic. At Joshi Kitchen, the ‘special tea’ is as deliberate as the food. “We brew it slowly so the flavor develops naturally,” Paranjpe said. “Some people want less sugar, some people want more ginger or elaichi; we make it exactly how they ask for it.” Strong but smooth, the tea works as a break and pairing, and its preparation is discreetly personal.
The same idea of depth over excess appears in dishes beyond Maharashtrian food. The special chole bhature also follows this philosophy. “It shouldn’t feel too heavy or oily,” Paranjpe said. “The spices should be opened slowly.” Lightly spiced chickpeas combined with freshly prepared bhaturas make the dish familiar and comforting, especially not because it is overwhelming, but because it stays true to itself.
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Even the biryani follows this logic at PK Biryani House. “When we say ‘special,’ it’s guaranteed,” said owner Prakash Patil. Made with pure ghee, whole garam masalas and well-cooked rice, the special chicken and mutton biryani promises aroma, softness and consistency, qualities that customers actively request.
In Pune, ‘special’ rarely means just excess. More often, it indicates a trust built over time, which quietly shapes the city’s everyday food language.
Advaya Apte is an intern at The indian express.