Mumbaikars love their pav and there is nothing that can replace it. Over the years, this very essence of the pav has evolved from being stuffed with vadas, samosas and bhajiyas to gourmet fillings like soft shell crab, Kolhapuri Tambda Rassa and Chicken Xacuti too beyond the choris pao
With pav being synonymous with Mumbai, Pack-A-Pav and Poie and Pao have experimented with a variety of Indian and international flavours in their pavs. Photo Courtesy: Pack-A-Pav/Poie and Pao
- Mumbai is synonymous with pav and people here can eat it during any time of the day
- Over the years, gourmet pavs have become really popular as Mumbaikars add unique fillings
- They fill it up with soft shell crab, Chicken Cafreal and Kolhapuri Tambda Rassa too
For Mumbaikar Sudeep Awchat, pav is synonymous with the city. “Mumbai and pav go hand in hand like bread and butter,” he says, continuing, “People have been eating it right from the 60s in the city, and then vada pav got famous and then omelette came in and people liked it. It has a great deep connection.” The 37-year-old is one of many Mumbaikars, who have a close affinity to pavs and a rich history with the city. However, that has slowly been changing as more and more Mumbai cafes and restaurants, and hole-in-the-wall food joints have been catering to an audience that is going beyond the classic vada pav and samosa to enjoy gourmet pavs, or simply put gourmet fillings in pavs.
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