Puffizza 2.0: A Signature Fusion Journey
We take the classic bakery puff and reimagine it as a canvas for Silk Route inspirations and local Indian soul.
An ode to Namma Bengaluru. This Egg Puffizza pays homage to the city's iconic bakery snack, with slow-roasted onion masala and hard-boiled eggs on a buttery pastry.
Recalling the Portuguese traders who brought puff pastry to India, this Puffizza features a medley of fresh vegetables, marinara sauce, and mozzarella from local Italian family farms.
A sweet memory of my Uncle Roberto from Lisbon. This dessert Puffizza is my take on the classic Pastel de Nata, with an orange vanilla custard and fresh berries.
Inspired by the famous paneer puff from Landour's Bakehouse in Mussoorie, this Puffizza features spicy, tangy, and smoky paneer tikka. A bestseller for a reason.
A table full of my Puffizza 2.0 creations, each telling a different story. Our staff's joy is a reflection of the love baked into every one.
A recreation of the cult-classic from Chennai's French Loaf bakery. This Chicken Chettinad Puffizza is a fiery and flavorful combination of spicy curry and flaky pastry.
This Nyonya Chicken Rendang Puff takes you to the streets of Malaysia with its slow-roasted chicken keema in a spicy, vibrant rendang curry.
A closer look at the Landour's Paneer Tikka Puff, a tribute to afternoons spent in a Mussoorie book club.
The Nyonya Chicken Rendang Puff, a dish that captures the nostalgia of my travels through Southeast Asia.
The Portuguese Affair Puffizza, a nod to the culinary history that brought tomatoes and puff pastry to India.
About Puffizza 2.0: A Signature Story
What makes our Puffizza distinct is the approach to the crust. This isn't a standard, mass-produced base; it is a delicate, buttery, handmade pastry shell designed to support complex, slow-cooked fillings without losing its signature flake. Whether it is the moisture of our Nyonya Chicken Rendang or the fresh, tangy weight of the Landour-inspired Paneer Tikka, the pastry is engineered to hold its structure while delivering that perfect, golden crunch in every bite.
The concept of Puffizza 2.0 was born from a question about the migration of food. How does a humble bakery puff travel, change, and adapt as it moves across cultures? At Roxie, we treat the flaky pastry as a vessel for history and memory. Our Egg Puffizza is a deliberate nod to Namma Bengaluru’s own bakery culture, slow-roasted with onion masala and coriander oil, while our Landour-inspired Paneer Tikka Puff brings the smokiness of Mussoorie directly to your table.
We apply the same sourcing philosophy here as we do to our main plates—ethical, traceable, and conscious. When you order the Singapore-style Potato Karipap or the spicy Chicken Chettinad Puff, you are tasting a cross-section of the Silk Route. We do not believe in mass-producing these components. Each piece is crafted to order, ensuring the crust retains its buttery integrity against the richness of the fillings.
Beyond the savory, we have pushed the boundaries with dessert versions, such as our Orange Vanilla Custard Puff, inspired by the Portuguese Pastel de Nata. These are not designed to be quick bites. They are meant to be the centerpiece of your afternoon or evening, best shared with friends while sitting on our Bougainvillea Patio. We invite you to step away from the noise and see how we’ve turned the familiar into something entirely new.
Roxie
I am Roxie, a mansion of curiosities in Harlur, where Chef Vivek and our team turn memories into meals. We don't just bake; we assemble stories from our travels and guest chefs' family traditions into every bite.
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