Just looking like a Bao!

The Baos of China — soft, pillowy buns filled with a rich variety of savoury sauces and succulent vegetable or meat fillings — have taken the culinary world by storm, writes Deepa Natarajan Lobo

With their irresistible texture and versatile fillings, baos offer a fusion of
flavours that blend traditional Chinese street food with modern twists. Whether served as a snack, appetiser, or part of a full meal, they have become a beloved part of many a menu, celebrated for their ability to deliver comfort and creativity in every bite. Restaurants, too, are infusing their own creative flair into them, offering a diverse range that blends both Indian and Chinese flavours.

History of the Bao Bun

Claimed to have originated in third-century Northern China, baos were initially small, sweet, steamed dough balls filled with meat, invented by the strategist Zhuge Liang as a military tactic. The story goes that during his famous Southern
Campaign to quell a rebellion in what is now Sichuan Province, Zhuge faced an unexpected obstacle: a river guarded by a deity who demanded 50 human heads to allow passage.

Rather than sacrifice his soldiers, Zhuge ordered the creation of 50 buns shaped like human heads with round forms and flat bases. The buns were thrown into the river, deceiving the deity and securing safe passage for his army. In honour of this clever victory, the buns were named “mantou”, meaning “barbarian’s heads”. Over time, mantou (a plain steamed bun) evolved into the beloved bao with fillings ranging from savoury meats to sweet pastes, enjoyed in various forms across the world, and remains a symbol of Zhuge’s strategic brilliance.

Versatile & viral

Today, one can find baos in food trucks, pop-ups, street food joints as well as upscale restaurants and fine-dining establishments. It’s their simplicity and versatility that make them so enticing, believes Priyanka Bonick, managing partner and menu designer, Kampot, which serves a selection of vegetarian and non-vegetarian baos. “They are very popular and one of our top-selling steamed items. We make them from scratch, steam them to perfection and serve them with our in-house sauce and French fries. In fact, we recently launched the Banh Bao — a popular variety of bao with a caramelised pork filling similar to Char Siu — for our Tet Feast menu,” she says.

Niharika Raval, the co-founder of Muro, a popular Asian restaurant that serves a variety of baos such as Mock Meat, Char Sui Chicken, Barbecue Pork, and Lamb, feels that the concept of baos is catching on, thanks to the increasing number of people travelling abroad and exploring world cuisines. “Many youngsters are also following food trends on social media and exposing their parents and the older generations to newer cuisines,” she notes.

Lighter than air!

Offering a lighter, more delicate alternative to traditional baked goods, fluffy baos are airy and less greasy with fillings ranging from fresh veggies to lean meats and even plant-based proteins, making them a popular choice for those seeking a lighter and more wholesome snack or meal option. “They are steamed neutral in taste and can adapt easily to a variety of fillings and flavours. They are extremely versatile as they can be a quick snack on the streets or a fancier option in a gourmet setting,” notes Niharika.

In India, what’s a bao without a burst of spice and a touch of pizzazz? Daysie, RR Nagar has perfected this fusion by blending bold Indian flavours with the classic bao, creating a unique culinary experience. “With their growing popularity among food enthusiasts in India, baos perfectly align with Daysie’s mission to craft memorable dishes that connect with our guests on every level. Our Achari Keema Bao reimagines classic Indian flavours, delivering a tangy, spiced keema filling that surprises and delights, while the Hari Mirch Kaju Keema Bao balances a gentle heat from green chillies with the creamy richness of cashews,” says Abhishek Kumar Choudhary, Head Chef – Daysie All Day Casual Bar. “These baos are more than just fusion food — they’re a celebration of flavour, delivering an experience that feels both familiar and exciting,” he adds.

Be it with a desi twist or in a traditional form, the baos have truly stood the test of time, effortlessly bridging ancient tales with modern-day dining experiences. The little buns have adapted and transformed over centuries, yet they carry the essence of culture and resonate with everything that a good meal is associated with — taste, tales and tradition.

What goes into a bao?

Also known as baozi, mantou, or steamed buns, baos are made from flour, water, sugar, yeast, baking powder, milk, and oil. The dough is steamed, which gives bao buns their soft and fluffy texture.

Fillings
Bao buns can be filled with a variety of savoury or sweet ingredients, such as pork, lamb, potatoes, vegetables, or lean meats. They can also be served without a filling, and are called mantou. 
Styles
There are two main styles of bao buns: closed and open. Closed bao buns are wrapped in dough before steaming, while open bao buns, known as gua baos, are made by folding a steamed lotus leaf bun around a filling.