I’m going to be honest here – if you’re sensitive, don’t read any further. I’ve had Pav Bhaji in Mumbai, I’ve had it in the streets of Delhi, I’ve had it somewhere in UP, I’ve tried it several times in Hyderabad and so it’s only understandable that my expectations of a “good” Pav Bhaji are pretty darn high. I was hesitant at tasting Chaat leave alone Pav Bhaji in Chennai and in the US and till date I regret that stereotypical generalization on my part. Great Pav Bhaji will remain so irrespective of by whom or where it’s being prepared. With that statement made, I’m gonna pull up the curtains.
Train journeys, school Picnics, family outings, yearly school potlucks, and more commonly my galli shopping visits are flooded with fond memories of aromatic & very Desi Pav Bhaji. Although we love to eat outside in the name of craving galli ka khana, it’s equally pleasurable to hold on to a plate full of HOT red gravy and bread smothered in ghee and licking away fingers when watching TV. That said, I’m going to do the honor of spoiling you with some of my tested gyan. 😀
How to serve hot Paav Buns