VADA PAV – MISAL PAV
1) VADA PAV :-
Vada Pav, alternatively spelt Vada Pao, Wada Pav, or Wada Pao, is a vegetarian fast food dish native to the Indian state of Maharashtra. The dish consists of a deep fried potato dumpling placed inside a bread bun (pav) sliced almost in half through the middle. It is generally accompanied with one or more chutneys and a green chilli pepper. It originated as cheap street food in Mumbai, but is now served in food stalls and restaurants across India. It is also called Bombay Burger in keeping with its origins and its resemblance in physical form to a burger.
Origin of name :
Vada comes from the Marathi compound vada, which means “potato fritter”. Pav is a derivative of the Portuguese word “pão”, which means bread.
Boiled potato is mashed and mixed with spices, usually with green chilli, garlic, asafoetida, turmeric, and mustard seeds. The mass is then coated in gram flour batter and deep fried. The resultant fritter is served in a bread bun, accompanied by one or more chutneys and fried green chilli.
History of vada pav in Mumbai :
The first man who made it was Ashok Vaidya but the story of vada pav is connected with the political party Shiv Sena. In 1966, Bal Thackeray asked his Shiv Sainiks to set up small businesses. Among his Sainiks, there was one Ashok Vaidya who believed in Thackeray’s ideology. He started selling batata vada outside Western Railway’s Dadar Station. And one day, he just tried to put a batata vada between a pav that he had borrowed from an omelette stall nearby and served it with a bit of green chilli and red chutney. That’s how the city got its first vada pav. In 1970, with the help of Shiv Sena, Vaidya got an official vendor license. Gradually, Vaidya made vada pav the official snack for all Shiv Sena meetings and rallies.
The most common theory of the Vada Pav’s origin is that it was invented in the erstwhile mill-heartland of Central Mumbai, then known as “Bombay”. The carbohydrate-rich snack catered to the mill workers of what then known as girangao . The combination of the potato dumpling (batata vada) placed inside a pav quickly became popular in Girangaon and later the rest of Mumbai. Despite the ethnocentrism in Maharashtra, Vada Pav is claimed to be a part of the culture of marathies despite the concept of a sandwich (a filling of potato within slices of bread) being western.
One of the earliest kiosks selling Vada Pav is said to be Khidki Vada Pav located in kalyan. It was started in the late 1960s by the Vaze family, who used to hand out Vada Pav from a khidki (the Marathi word for “window”) of their house facing the road.
2) MISAL PAV :-
Misal pav (Marathi)(मिसळपाव) is a popular dish from Maharashtra, India. It consists of misal (a spicy curry usually made moth beans) and pav (a type of Indian bread roll). The final dish is topped with potato-chiwda mix, “farsan” or “sev”, onions, lemon and coriander (cilantro). It is usually served with bread or rolls toasted with butter and buttermilk or curd and papad. It is served as a breakfast dish, as a snack and also as a full meal.
Misal Pav is a snack that is very easy to prepare and a hot favourite among most. The curry is made from mixed sprouts and lentils that are rich in proteins. The spicy flavour of this dish fits well with the typical Indian Taste Buds. The spice content can be altered based on choice.
Misal Pav” from Maharashtra is known for its high spice content and is particularly known as. There are different versions of Misal Pav such as Kolhapuri Misal, Nashik’s Misal, Khandeshi Misal, Nagpuri Misal and puneri missel , ; the first part indicating the regional-origin on the misal. Other types are Kalya Masalyachi Misal, Shev-misal, and Dahi (yoghurt) Misal.
Misal is prepared in part with sprouted lentils and has less water content and a watery, spicy “cut” or “bite”. It has two parts, a thick curry of matki called “usal” which The watery gravy is also called rassa. Usually people mix these two according to their taste and requirement. When moth beans are unavailable, it is sometimes prepared using mung beans. It may be garnished with Indian snack noodles. The Moth curry or Usal form is prepared using onion, ginger, garlic and other spices.
In 2015, the Misal Pav served at Dadar’s Aaswad restaurant was named the world’s tastiest vegetarian dish at the FoodieHub Awards in London