Most Goa menus do not borrow from central India, which is what makes bhutte ka kees on the Dubki card such an interesting find. It is a street snack from Indore in Madhya Pradesh: fresh corn grated off the cob, cooked down with milk and a simple tempering until thick and creamy, then finished with lemon, coconut and coriander. It is comforting, mildly sweet and nothing like the buttered corn cups sold in malls.
Quick answer: Bhutte ka kees is grated corn cooked in ghee or oil with mustard seeds, green chilli, ginger and turmeric, then simmered in milk until thick. It is finished with lemon juice, grated coconut and coriander. It comes from Indore, where it is sold at the city’s famous food streets. Dubki serves it as Bhutta Khees Chaat with chutneys, sweet curd and farsaan.
What the name means
Bhutta is the Hindi word for corn on the cob, and kees comes from the Marathi for grated, a reminder of Indore’s long Maratha history under the Holkars. So the name is simply “grated corn”. You will see it spelt bhutte ka kees, bhutte ki kees, bhutta kis or, on Dubki’s menu, bhutta khees.
Indore’s street food culture
Indore is known across India as a snacking city. Its two best-known food areas are Sarafa Bazaar, a jewellery market by day whose lanes fill with food stalls at night, and Chappan Dukan, a street of food shops. Bhutte ka kees is one of the dishes visitors are told to try at both, alongside poha-jalebi, garadu (spiced fried yam) and sabudana khichdi. It is especially popular during the monsoon and early winter, when local corn is at its best.
How bhutte ka kees is made
- Grate the corn: fresh corn, ideally the starchier desi (local) variety, is grated straight off the cob so that the milky juice comes with it. This is what makes the dish creamy.
- Temper: mustard seeds and cumin are crackled in ghee or oil with green chilli, ginger, a pinch of asafoetida and sometimes curry leaves.
- Cook: the grated corn goes in with turmeric and salt and is stirred until it loses its raw smell.
- Simmer in milk: milk is added and the corn cooks until thick and almost dry. A little sugar may go in if the corn is not naturally sweet.
- Finish: lemon juice, grated fresh coconut and chopped coriander go on top. Some vendors add sev or a sprinkle of masala.
The traditional dish contains no onion or garlic, which makes it suitable for many Jain and fasting-friendly diets (though always check, as street versions vary).
How it tastes
Think of a soft, spoonable corn pudding that has been seasoned like a savoury Indian snack. The milk and corn give sweetness, the green chilli gives a gentle kick, and the lemon cuts through the richness. Texture matters: it should be moist and clumpy, not watery and not dry.
Bhutte ka kees on the Dubki menu
Dubki takes the Indore snack and serves it as chaat. The Bhutta Khees Chaat (₹545, vegetarian) is described on the menu as bhutte ki khees with saunth chutney, mint chutney, sweet curd and farsaan. Each addition shifts the flavour in a familiar chaat direction:
| Component | What it adds |
|---|---|
| Bhutte ki khees | The creamy, gently spiced corn base |
| Saunth chutney | Sweet-sour tamarind and dry ginger |
| Mint chutney | Fresh, green heat |
| Sweet curd | Cool, soft contrast |
| Farsaan | Crunchy fried savoury bits (sev-style namkeen) |
It is a sensible order for anyone who wants something vegetarian and Indian among the many international plates, and it shares well. With the 10% service charge and around 5% GST added, expect roughly ₹630 (an estimate). The menu does not state whether the dish contains onion or garlic, so if you follow a Jain diet, call +91 86238 88190 or ask your server.
You can see it alongside the other 21 meat-free plates on the Dubki vegetarian menu, and our Dubki food menu explainer describes each starter. If you are planning a meal around vegetarian plates, our guide to plant-based options at Dubki is also useful.
Making bhutte ka kees at home
The dish is quick once the corn is grated. For two people, you need three or four fresh cobs, a cup of milk, a tablespoon of ghee, half a teaspoon of mustard seeds, one or two green chillies, a small piece of ginger, a pinch of turmeric and asafoetida, salt, lemon, grated coconut and coriander. Grate the corn on the coarse side of a box grater, catching all the juice. Temper the spices in ghee, add the corn and stir for five minutes, then add the milk and cook on low heat, stirring often, until it thickens. It will catch on the bottom if you walk away. Finish with lemon, coconut and coriander and eat it straight away; it firms up as it cools.
Variations you might see
- A spoon of sugar for older, starchier corn
- Sev or ratlami namkeen on top for crunch, in the Indore street style
- Chaat-style versions with chutneys and curd, as at Dubki
FAQs
Is bhutte ka kees spicy?
Mildly. Green chilli gives some heat, but the milk and corn keep it gentle.
Can I make it with frozen sweetcorn?
You can, but grated fresh corn gives a creamier, more authentic result because of its starchy juice.
Is bhutte ka kees healthy?
It is a fairly light, vegetarian snack, though the ghee and milk add richness. Chaat-style versions with chutneys and farsaan are more indulgent.
Is it a Goan dish?
No. It comes from Indore in Madhya Pradesh. Dubki’s menu mixes Goan, pan-Indian and international dishes.
See the chaat with its exact price on the Dubki menu with prices.