Bread-paired street food and stall mains, from Mumbai pav dishes to North Indian chole bhature.
Pav Sandwich · West India
A sweet-and-spicy mashed potato filling, built on dabeli masala and layered with two chutneys, pomegranate and peanuts, stuffed into a pav that gets pressed on a buttered griddle and rolled through sev.
View Recipe →Maharashtrian Breakfast · West India
Misal pav runs on two curries cooked completely apart from one another: a gentle bean base called usal, and a short-tempered, chilli-heavy gravy called kat that only ever meets the usal in the serving bowl, seconds before it's eaten.
View Recipe →Mumbai Street Food · West India
A single thick curry made by boiling potato, cauliflower, carrot and peas, then mashing them into tomato along with a hand-ground pav bhaji masala and butter added at several points, eaten with pav toasted on a hot griddle.
View Recipe →Street Main · North India
Chickpeas darkened by a tea simmer and carried by a heavily toasted onion-tomato masala, the dish Delhi and Punjab pair most often with bhature for their best-known street breakfast.
View Recipe →Pav Sandwich · West India
Vada pav rests on three plain components — pav, a fried potato fritter, dry garlic chutney — and the only real skill involved is refusing to shortcut any one of them in the rush to assemble the sandwich.
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