For almost two decades, a small chole bhature outlet in Pune has been quietly building a loyal following, driven by consistency, flavor and word of mouth. Run by Manjeet Singh Bedi, affectionately known as Raju’s uncle among regular customers, the restaurant located near the back gate of Bharati Vidyapeeth, opposite PICT College, has become a familiar stop for generations of food lovers.
Originating from DelhiBedi moved to Pune in 1995. What started as a modest facility has today become a trusted food outlet, catering to customers who return not only for the dishes but also for the familiarity of the place. With between 15 and 20 years in the business, Bedi attributes the popularity of his chole bhature to its distinctive taste. “People come back because the flavor is different,” he says, crediting the use of freshly ground homemade spices.
He believes that hygiene and balance are as important as taste. The food, he says, is suitable for everyone, from children to older customers, without causing heartburn or discomfort. Over the years, the stand has become a place where families return from generation to generation, and people who have been regulars for years now bring their children.
That loyalty is also reflected in the voices of younger customers. “Raju uncle’s chole bhature is my favorite place for sudden cravings,” says 20-year-old Sayli. “The flavour, spiciness and crispy, freshly fried bhature make it unbeatable. I really love this place.”
While the base of the dish has its roots in a Delhi-style preparation, Bedi has adapted the recipe to suit the Pune palate. Unlike the drier versions commonly found in the capital, its preparation offers a rounder and slightly spicy flavor. “It’s neither too spicy nor mild,” he says, describing it as balanced enough to consume regularly.
Manjeet Singh Bedi attributes the popularity of his chole bhature to its distinctive taste. (Express Photo)
Bedi’s journey, however, was not without its challenges. Space was a big obstacle at first. Unable to find a permanent location, Bedi started with a temporary position before renting a shop. Even today, the business operates out of rented space.
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‘Authentic, relaxing and satisfying’
For clients like Vivek Banarasi, 23, going out is closely tied to memory and routine. “I first ate here around 2013 or 2014, after a family friend brought us here,” says the Balaji Nagar resident. “It was the first time I had tasted such authentic Punjabi-style chole bhature – spicy, comforting and filling. Since then, it has been a favorite meal for my family and I have recommended it to many friends.”
Another regular customer, Sairaj Patil, 23, says the stall has been a constant in different phases of his life. “After long hours of work, my office being close to Raju uncle’s stall, going there has become a routine,” he says. “I started eating their chole while I was at school and, even today, that comfort accompanies me during my work days.”
Chole sent to Goa, Dubai
The reach of food has gone far beyond the neighborhood. Bedi remembers that customers would pack their chole to take with them. BombayGoa and even Dubai. “Bhature can get cold, but chole travels well,” he says, recalling a customer who took several portions abroad for her children.
Despite continued demand, expansion remains a work in progress. Bedi hopes to open another establishment, but says it has been difficult to find a suitable location. “It’s in the plan,” he adds, mentioning that the search is ongoing.
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Apart from the chole bhature, the menu remains deliberately limited in rice and offers a small selection of meals based on rajma rice, kadhi pakoda rice, chole rice and dal makhani rice.
For Bedi, the biggest indicator of success is organic loyalty. Students recommend the place to their friends, customers guide new visitors, and business continues largely through word of mouth. “By the grace of God, this is enough for us,” he says.
Advaya Apte is an intern at The indian express.