Stall mains built around bread, spanning Mumbai pav plates and North Indian chole bhature alike.
Pav Sandwich · West India
Mashed potato cooked down with dabeli masala, stacked with tamarind and garlic chutneys, peanuts, pomegranate and sev, then pressed hard into a buttered, toasted pav bun.
View Recipe →Maharashtrian Breakfast · West India
Sprouted moth beans cooked into a mild usal, drowned under a dark, chilli-heavy Kolhapuri kat, then topped with raw onion, crunchy farsan and buttered pav for scooping.
View Recipe →Mumbai Street Food · West India
Potato, cauliflower, peas and tomato are boiled tender, mashed together into a single thick curry, simmered in pav bhaji masala, and enriched with butter, served with pav rolls toasted on a hot griddle.
View Recipe →Pav Sandwich · West India
A gram-flour-battered potato fritter, fried until deep gold and pressed hot into a soft bread roll with dry garlic chutney and a fried green chilli — the sandwich most associated with Mumbai's streets.
View Recipe →Street Main · North India
A pot of chickpeas cooked until soft in a tea-stained broth, then finished in a thick, well-spiced onion-tomato base — the breakfast dish Delhi and Punjab build around bhature.
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