Bread holding the meal together, from Mumbai's pav-based plates to the fried bread and chickpeas of chole bhature further north.
Pav Sandwich · West India
Layered with tamarind and garlic chutney, pomegranate and sev, then pressed into a toasted pav, a sweet-and-spicy mashed potato filling built on Kutch's own dabeli masala is what gives this sandwich its name.
View Recipe →Maharashtrian Breakfast · West India
Sprouted moth beans go into a gentle usal first, then a dark, chilli-heavy Kolhapuri kat gets poured over the top, and crunchy farsan, raw onion and a squeeze of lime finish the bowl before the pav arrives alongside.
View Recipe →Mumbai Street Food · West India
Butter and a long simmer turn potato, cauliflower, peas and tomato into one thick mash, seasoned with a homemade pav bhaji masala and finished under a final knob of butter, served alongside pav toasted right on the same griddle.
View Recipe →Street Main · North India
Dark colour and a particular depth come to Punjabi chole from technique more than from any one spice — a long simmer, a thoroughly toasted whole-spice masala, and often a tea bag steeped directly in the cooking liquid.
View Recipe →Pav Sandwich · West India
Mumbai vendors fry the potato fritter first and build everything else around it: a hot gram-flour-coated vada pressed into a soft pav, flanked by dry garlic chutney and a fried green chilli, together making up the city's best-known sandwich.
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