Bhutte

Bhutte is a term used in several Indian languages, including Hindi and Marathi, to refer to corn on the cob or maize, and to dishes prepared from maize. The root bhutta means corn on the cob, and bhutte reflects transliteration variations found in regional usage.

In culinary contexts, bhutte most notably describes bhutte ka kees, a specialty associated with Indore in Madhya Pradesh. This dish is made by grating fresh corn kernels and cooking them with milk or cream, ghee, and mild spices such as cumin and green chili. It is often seasoned with salt, a touch of sugar, and a squeeze of lemon, and may be finished with fresh coriander or grated coconut. The result is a creamy, savory preparation that is commonly enjoyed as street food or a winter comfort dish.

Beyond bhutte ka kees, bhutta also commonly refers to roasted corn on the cob, a widespread street-food in India. In this preparation, the corn is grilled or roasted over charcoal and eaten on the cob, typically with simple seasonings such as salt, chili powder, chaat masala, lemon juice, or butter.

Nutritionally, maize provides carbohydrates and fiber and contains varying amounts of vitamins and minerals depending on the preparation method. The term bhutte appears mainly in Indian regional languages and culinary contexts rather than as an international or standardized culinary label.