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AJAN

@ajan.in

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Everyone loves ice cream, but not everyone has an ice cream machine at home. 🍦

So, in this Technique Talk, we’re showing you how to perfect your parfait using a pâte à bombe. It sounds very fancy, but it’s simply egg yolks whipped with hot sugar syrup until they’re thick and airy. Fold in whipped cream and your flavouring, freeze it, and you have ice cream without a churner.

We know how much you love our ice cream sandos, and we have just as much fun coming up with new flavours for them. Keep an eye out for our next drop!🍨

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Honey cake has always been one of those cakes I come back to 🍯

The kind that’s soft, soaked, a little sticky, covered in coconut, and instantly familiar. We start Tracing the Taste from O.G Varier Bakery, with their classic honey cake and, in my opinion, the best honey cake in the city. Then we headed to Bunny Bakery, to try the version I grew up eating, with jam on top and mix of a sugar and honey syrup soaked all the way through.

Our Honey Cake at Juny’s came from that memory, but we wanted to build on it in our own way. I knew instantly that I wanted to use honey from Coorg, because it’s the honey I grew up eating at home. Red currant jam for a little tartness, floral sweetness from the wild forest Coorg honey from @maujac.niagara, our classic whipped vanilla ganache, and dessicated coconut on the outside.

Still familiar. Just a little more Juny’s.

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Our white butter gets a lot of questions.

Why is it white? Is it different from regular butter? And why do we use it on our dosas?

For EP 03 of Superrr Sourcing, we headed to Mangalam Butter & Pure Ghee Center in Jayanagar, where they've been making butter and ghee for over 50 years. Now in its third generation, the family continues to do things the way they always have, with a deep understanding of how different butters and ghees look, taste, and behave.

If you've ever wondered about the dollop of white butter melting over your dosa, here's where the story begins.

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Childhood might just be the purest form of inspiration.

The things we grew up eating have a way of staying with us. The taste of something familiar, the smell of an old bakery you used to visit, the comfort of a snack you didn’t know you were still carrying with you.

For us, the Congress Peanut Knots came from that feeling. I knew we had to have a version of the Congress bun on our menu, drawing inspiration from VB Bakery and from one more familiar version we found at 8th Block Iyengar Bakery.

We carried a little bit of all of it back with us, and made it into the Congress Peanut Knots you know and love at Juny’s today 🥜

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Before plates, there were leaves.

EP 01 of Superrr Sourcing takes us to Russell Market, where we source the banana leaves we serve our meals on. Long before they became a part of our tables at Super Naati, they were already part of the way we ate. A bed for hot rice and rich gravies, a familiar sight at temple feasts, weddings, home lunches, and ordinary Sundays.

The leaf was never just a base for the meal. It brought its own fragrance, its own warmth, and a feeling we’ve all grown up around.

First stop, banana leaves. Superrr Sourcing has only just begun. Stay tuned.

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A dish that starts on paper is a dish that has been challenged.

If traditional preparation begins at the cutting board, the sketch is the first act of mise en place for not just to organize our thoughts, but to push them further.The Paper to Plate process is where we ask "what if?" long before the kitchen gets busy. It’s a rigorous cycle of refining and re-imagining ingredients until they earn their place on the menu.

The outcome? A plate that isn't just food, but a finished story. This series is an invitation into that messy, beautiful, process oriented journey of creation.

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Ever wonder what it actually looks like behind the scenes?

It’s a little bit of everything, from picking up calls that don’t stop, fixing things that break at the worst time, cleaning the neighbourhood and somewhere in between, actually getting into the kitchen and getting my hands messy.

It’s not always smooth, and it can get pretty exhausting, but honestly… creating a space where you can just walk in, slow down, and enjoy a really good cake and coffee makes all of it feel worth the effort, for the most part 😉

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Sold out dishes, a full house, and an LPG shortage in the middle of it all.
Just another night at Super Naati.

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Now that you know where we are, come drop by for a drink on 12th Main, Indiranagar.

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We’re back from our break and we’ve got a yummy new weekend special to roll out!

Soft matcha chiffon layered with a rice cream made with rice milk, fresh strawberries and jam, finished with fermented strawberry syrup, all rolled into a Swiss roll 🍓🍵

Come check it out, it’s only available on the weekends all of January.

See you guys soon! 🤗

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Chūkagai comes from a place where cultures crossed and something entirely new was born.🍜
That story made its way into this drink through nori-infused whisky, savoury miso notes, and just a touch of bitterness.

Pull up a seat, watch the story unfold, and try Chūkagai next time you’re at the bar.

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They crowned the wrong heroes. It’s time to leave the chopsticks behind.

👨🏽‍🎨 @pranav_swarupi

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