Vada pav, India
Carbs: meet carbs. Here is some potato, and here is some bread. Contemplate your self crammed. There’s truly a grand custom of carbs-on-carbs for hearty snacking: Britain’s chip butty; Italy’s “pasta e patate”; Egypt’s pasta-rice-lentil bomb kushari. In India, the king of the carb-on-carb snack is vada pav, Mumbai’s favorite avenue meals, and one scrumptious, hearty invention. Vada pav could possibly be loosely described as a burger: the patty on this occasion is one in every of spiced potatoes coated in chickpea batter and fried in ghee. That crisp patty is wedged right into a white roll and topped with varied chutneys – a dry, garlic-and-coconut chutney, a candy tamarind sauce, a inexperienced chilli chutney – plus an entire inexperienced chilli. That is lots of flavour and lots of carbs, collectively in a handheld snack.
Vada pav is as Mumbai as Sachin Tendulkar, and simply as fashionable because the native cricket star. It was invented within the Maharashtrian capital within the mid Sixties, likely by street-food vendor Ashok Vaidya, although one other hawker, Sudhakar Mhatre, started peddling the snack across the identical time. It turned immediately fashionable with textile employees in search of low-cost eats.
Your vada pav choices in Mumbai are as quite a few as they’re scrumptious – for one thing distinctive, nonetheless, attempt Vitthal Vada Pav in Sewri (No.46 Chawl, Sewri Koliwada Highway), which fries its vadas over a wood-fired fireside.
ONE MORE THING
Vada pav turned one thing of a political image within the Nineteen Seventies and 80s, when lots of Mumbai’s textile mills closed, and native right-wing group Shiv Sena inspired those that had misplaced their jobs to start out their very own vada pav stalls.