Vada pav: Difference between revisions
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Variations of the above basic dish include "cheese vada pav" (where slices of cheese are added); there is "schezwan vada pav" (where the pav is layered with schezwan sauce); "samosa pav" (where a "[[samosa]]" is used instead of a vada); and "Jain vada pav" (where vada ingredients do not include onions, garlic and potatoes). Vada pav served in the nearby state of Gujarat is usually fried in Butter or edible Oil. The Pav is first fried in a mixture of Butter or Oil and dried red chilly powder. After that the chutney is applied in the hot fried Pav and the Vada is placed in between. This is the only difference between Vada pav in Gujarat and Maharashtra. In the state of Gujarat, the original unfried Vada Pav recipe is referred to as "Bombay Vada Pav". |
Variations of the above basic dish include "cheese vada pav" (where slices of cheese are added); there is "schezwan vada pav" (where the pav is layered with schezwan sauce); "samosa pav" (where a "[[samosa]]" is used instead of a vada); and "Jain vada pav" (where vada ingredients do not include onions, garlic and potatoes). Vada pav served in the nearby state of Gujarat is usually fried in Butter or edible Oil. The Pav is first fried in a mixture of Butter or Oil and dried red chilly powder. After that the chutney is applied in the hot fried Pav and the Vada is placed in between. This is the only difference between Vada pav in Gujarat and Maharashtra. In the state of Gujarat, the original unfried Vada Pav recipe is referred to as "Bombay Vada Pav". |
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This dish was initially started as the most cheapest form of a meal for low income group, but due to its taste, this dish became so popular that many sophisticated hotels also have started dishing out this wonderful dish{{weasel-inline|date=January 2012}} at extra cost. However, this dish is still regarded as a humble dish, and many people have it at breakfast, lunch or even dinner as well.{{cn|date=January 2012}} |
This dish was initially started as the most cheapest form of a meal for low income group, but due to its taste, this dish became so popular that many sophisticated hotels also have started dishing out this wonderful dish{{weasel-inline|date=January 2012}} at extra cost. However, this dish is still regarded as a humble dish, and many people have it at breakfast, lunch or even dinner as well.{{cn|date=January 2012}} Indeed, it is the ease of preparation and its filling nature that makes it an endearing food for many.<ref name="curry">http://thrillingtreats.blogspot.com/2009/02/apun-ka-vada-pav.html.</ref> |
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==Private Food Chains== |
==Private Food Chains== |
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Revision as of 08:37, 28 April 2012
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| Type | Snack |
|---|---|
| Place of origin | India |
| Region or state | Maharashtra, Gujarat |
| Main ingredients | Deep-fried mashed potato patties, chili peppers, ginger |
Vada pav (Marathi: वड़ा पाव), sometimes spelled wada pav, is a popular vegetarian fast food dish native to the Indian state of Maharashtra. It consists of a batata vada sandwiched between 2 slices of a pav. The compound word batata vada refers in Marathi and Gujarati to a vada made out of batata, the latter referring to a potato. Pav refers to unsweetened bread or bun and may be etymologically related to the Portuguese word for bread - Pão[citation needed] (and batata is the Portuguese word for potato). Vada pav was supposedly devised by snack vendor Ashok Vaidya outside Dadar station in 1971.[1]
Preparation
Finely cut green chilies and ginger and a phodani (tempering) of mustard seeds and turmeric are added to a mash of boiled potatoes, and after dipping patties of the mash in an herb-seasoned batter of gram flour, the patties are deep-fried.
Vada pav is typically served with a chutney (sauce) which is commonly made out of shredded coconut “meat”, tamarind pulp, and garlic.
Variations of the above basic dish include "cheese vada pav" (where slices of cheese are added); there is "schezwan vada pav" (where the pav is layered with schezwan sauce); "samosa pav" (where a "samosa" is used instead of a vada); and "Jain vada pav" (where vada ingredients do not include onions, garlic and potatoes). Vada pav served in the nearby state of Gujarat is usually fried in Butter or edible Oil. The Pav is first fried in a mixture of Butter or Oil and dried red chilly powder. After that the chutney is applied in the hot fried Pav and the Vada is placed in between. This is the only difference between Vada pav in Gujarat and Maharashtra. In the state of Gujarat, the original unfried Vada Pav recipe is referred to as "Bombay Vada Pav".
This dish was initially started as the most cheapest form of a meal for low income group, but due to its taste, this dish became so popular that many sophisticated hotels also have started dishing out this wonderful dish[weasel words] at extra cost. However, this dish is still regarded as a humble dish, and many people have it at breakfast, lunch or even dinner as well.[citation needed] Indeed, it is the ease of preparation and its filling nature that makes it an endearing food for many.[2]
Private Food Chains
Private food chains have started selling vada pavs. Jumboking Foods Pvt. Ltd. is known to be India's Largest Selling Vadapav. Ashok Wada Pav near Kirti College, Dadar is very famous vendor in Mumbai. The vada pav that this stall serves is piping hot with green chutney & tamarind jaggery chutney. Goli Vada Pav a chain of 'Quick service restaurants’ is famous for its vada pav especially the ones with varied stuffings.
Gajanan Vada Pao centre and Durga in Thane is well known. Joshi Vadevale is one of the popular vadapav chains in Pune, but most famous among the locales is a particular street joint named JJ Garden Vada Pav. Shiv-Vada is also a popular vada pav chain. Many street corner cart vendors are spread across all small & big cities and towns. Many have developed their own 'customer following'.
See also
References
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