” Pav ” - Its not your fancy posh bread, but its what feeds millions of Mumbai-ites.
Pav is a local basic white bread. But trust me when I say this, there is nothing quite like it out there. Knead to a soft consistency with lots of butter. This dough makes a very light and airy bread that makes so many lip smacking dishes like, Vada Pav, Pav, Bhaji, Kheema Pav, Mutton Pav, Masala Pav, Samosa Pav, Usal/Misal Pav …
I’ve travelled many places and tried many different kinds of bread everywhere, but no one makes Pav. Maybe its the flour here or the water or technique …. I don’t know, but its just different here in Mumbai. I haven’t tried making it cuz it would be insane. Its so very cheap to buy it, why take the trouble. Any which ways Pav was created for fast food, to be had on the go. Available on every nook and corner of the city for just Rs. 1 per piece this bread feeds the masses. And when combined with other street favorites, the results are almost always irresistible.
” Keema ” Is Mutton Mince prepared either in curry or dry style. North Indians have it with parathas and South Indians with rice.
In Mumbai, on the streets its best preferred with Pav. If you like Pav Bhaji , then this is the non vegetarian version for you. Made spicier, tangier and overall yummier, the Mumbai keema pav is very popular, specially after a night out of drinking. A couple of these and guaranteed no hangover the next day.
There was this one night when I was up all night to help a friend make a website. We worked late and got so hungry, we got out to find something to eat. at that hour there were only two options available on the streets – Egg Bhurji and Keema Pav. That night I had the most amazing keema pav I ever had and since then I’m a fan.
If you are in Mumbai here are the places where you can sample some really good Keema Pav.
Gulshan-E-Iran – Near Crawford Market ( Town Side)
Resuatrant Rajasthan and Restaurant Sahil in – Khar ( Suburbs )
Janta in Pali Market – Bandra, for late night snack after a night of drinking and dancing ( Suburbs)
And if you wish to make it at home simply follow the instructions.
250 gms Lamb Mince
1 large onion finely chopped
1 tablesppon ginger and garlic grated
2 green chillies finely chopped
2 large tomatoes finely chopped
1 cinnamon stick
1 whole black Cardamom
2 green cardamoms
1 bay leaf
2 star anise
1 tsp garam masala
1/2 tsp turmeric powder
2 tsp Cumin powder
2 tsp corriander powder
1 tsp chat masala ( optional )
2 tablespoons olive oil
juice of 1 lime
salt to taste
handful of chopped corriander
4 to 6 pieces of Pav
Take a heavy bottom sauce pan or a pressure cooker. Heat the oil and sauté the whole spices – cinnamon, cardamoms, star anise, bay leaf till fragrant. Add the onions, ginger, garlic and chillies and fry till onions begin to brown. Add the mince and fry well together. Fry continuously for about 5 mins till you feel the mince is almost done. Add the tomatoes and the remaining spices except the lime n coriander. Further fry for about 5- 10 mins till the tomatoes begin to break down and the oil begins to separate. Now turn turn off the heat, add the coriander and squeeze the lime juice. To serve, slice up the pay and warm slightly on a tawa/frying pan. Then put in the prepared mince and top with finely slices onions. Serve immediately.