For the love of Vada Pav's..

Food is my first love. It is like a soul connection I have. Anything remotely related to food, be it eating, creation, designing, books etc. will find its way in my world.

I have been intrigued by the concept of food from the time I was a little kid. Both my parents are great cooks and I seem to have inherited their passion and innovativeness in cooking. My bookshelf is filled with books on various topics related to the culinary art and science ranging from cooking, to designing to scientific experiments in cooking. [My latest addition is the Molecular Gastronomy book by Heston Blumental].

Considering my love for food, I thought it apt to write my first blog addition related to the topic and specifically, one of my favorite dish “The Vada pav”.

Anyone living in Bombay would definitely be a fan of this simple snack. For the others unaware of this dish, its simply a bread coupled with a fried potato patty.

In simple terms, it is better known as the Indian or rather as I put it, the “ Mumbai” burger.

Of course, the composition isn’t that simple. There are the various additions ranging from coriander chutney or the fierce red chilli and garlic chutney or the tangy tamarind chutney. Every area, vendor will have his own version.

Don’t go looking for vadapav’s in swanky, high - end places. The best of the lot are available from street sellers who seem to have their own twists to making the vada [The potato patty], which even after a zillion attempts to replicate in your kitchen are pointless. 

On the price front, it is one of the cheapest foods available. With prices as low as Rs. 6 to 7 per Vada pav [Approx USD 15 cents], a simple man can easily afford 2 to 3 of this delicious snack and manage his one time meal in a city wherein, prices for all commodities are sky rocketing.

Every area in Bombay has a vada pav seller. But there are a few which stand out amongst the lot. I am sure many of the readers will have their own favorites and are welcome to contribute their findings, but here are my favorites in the city –

1.     1. Amulakh Amichand School [Matunga]:

The love for vada pav’s originated in my school. The canteen here serves the best vada pav’s till date along with spicy red garlic chutney. I always make it a point to get a couple of these when I get a chance of visiting the school. Plus the teachers feel happy as well when past students visit.

2. Prakash Hotel [At Shivaji Park, Next to Shiv Sena Bhavan]

A small typical Maharashtrian restaurant, been around for more than 40 years, it has been our recent discovery. This place serves only the vada with a finger licking peanut and coconut chutney. Of course, it is impossible to find this place without people at any time of the day, it is much easier to order a take away. The service is pretty quick and expect the delivery of your take away within 10- 15 minutes. Not to be missed here along with the Vada are the Misal, Sabudana vada, kothambir wadi and other delicacies.

2.     Near Standard Chartered bank, [At Fountain]:

The best of the lot, the vendor is a small street seller. The batch’s is freshly made all the time. The vada pav is accompanied with a fiery red chilli garlic chutney and green chilies. Of course, you would start gasping for water after one bite of the chutney sprinkled vada pav, but that is the fun part of it.  Falling en route from work to home, we usually stop by this seller in the evenings for a snack. Being regulars at this place, the person has become friendly and he always makes sure we get a piping hot batch of the vadas which are to die for.

There are a few others explored in Bombay, but the above 3 top my list in Bombay. The hunt is till on.

Just the other day, I read about a place that serves variants of vada pav with sauces like mint and mayo, schezuan sauce etc. I am waiting to get my hands on these are write up my views.

In other cities around Bombay, Lonavala has the best vada pav maker of all of the above. Next to A 1 Chikki and opposite Avion hotel, there is a small store managed by a Rajasthani person, which makes hot vada pavs, samosas and dal vada’s. But the best part here is the spicy chutney that the person makes fresh every morning. It is not the usual garlic chutney served. The chutney is made from spicy green chilies and ginger. Being regulars at this place, the storeowner has become good friends with us and shared with us the recipe of the chutney. We do make it at home, but of course, nothing can beat the chutney made by this guy. All attempts to make him open a shop in Bombay have been in vain.

Moving onto another city – Ahmedabad. I have been to one eatery in this city located in an area called “Vijay Char rasta” which serves a completely different take on the vada pav. The pav’s are smothered in butter and garlic chutney and roasted on a griddle. The vada is then stuffed and passed on to the customer. The flavor profile is awesome with the buttery flavor mingling with the spicy garlic and the potato mixture.  They consider this a rich man’s vada pav. There is also a variant in this eatery called the “ Bombay vada pav”. On inquiring the difference, I was told that this was without any butter – just a plaing vada and pav. Well, so much for the origin of the vada pav.

All areas have their own takes of this simple snack. In basic terms, it is nothing but a bread with a potato patty, but I guess “ simple can be really complex” at times, with so many different variants and flavors possible.

It is possible to make this dish at home without any effort but again, the fun lies in buying it from a street corner and tucking it in along with a bottle of cold drink in the company of a few good friends.

The hunt of more vada pav innovation continues…