Pav Bhaji is a popular Indian street food dish that originated in Mumbai but has spread all over India including Delhi. It consists of a vegetable curry served with a soft bread roll called pav. Although the dish may be the same, the taste and preparation of pav bhaji can vary greatly between the two cities. In this article, we will compare and contrast the pav bhajis of Mumbai and Delhi and determine which city reigns supreme in the pav bhaji war.
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Introduction
Pav Bhaji is a popular street food dish that Indians have been enjoying for decades. Although it originated in Mumbai, it has spread to many other cities including Delhi. However, the taste and preparation of pav bhaji can vary greatly between the two cities. In this article, we will compare and contrast Mumbai and Delhi’s pav bhaji and determine which city has the best version of this favorite dish.
Origin of pav bhaji
Pav Bhaji is believed to have originated in Mumbai in the 1850s. It was originally created as a quick and easy meal for mill workers. The dish consists of a mashed vegetable curry made with a variety of vegetables like tomatoes, onions, peas, potatoes and cauliflower and served with soft bread rolls called pav. With time, the dish became popular among all classes of people and spread to other cities including Delhi.
Mumbai Pav Bhaji
History of Mumbai Pav Bhaji
The Mumbai pav bhaji has a rich history that dates back to the 1850s. It was originally sold by street vendors as a quick and easy meal for mill workers. As the city grew, pav bhaji grew in popularity and became a staple street food dish in Mumbai. Today, pav bhaji is sold in many restaurants and street food stalls across the city.
Materials and Preparation
Mumbai pav bhaji ingredients include a mix of vegetables like potatoes, onions, tomatoes, peas and cauliflower, a special blend of spices including red chilli powder, turmeric, coriander powder and garam masala. Vegetables are boiled and mixed together with spices and served with a soft bread roll called pav. The pav is toasted with butter and served alongside the bhaji.
Taste and taste
Mumbai pav bhaji is known for its spicy and tangy taste. The mix of spices used in the dish gives it a unique and delicious taste that is loved by many. Vaji is usually served with chopped onions, lemon wedges and coriander leaves, which add freshness and crunch to the dish.
Delhi pav bhaji
History of Delhi Pav Bhaji
Delhi pav bhaji is a relatively new addition to Delhi’s street food scene. It is believed to have been introduced to the city by immigrants from Mumbai in the 1960s. Over time, Delhi pav bhaji has evolved into a distinct taste and flavor that differentiates it from Mumbai pav bhaji.
Materials and Preparation
The ingredients of Delhi pav bhaji are similar to those used in Mumbai pav bhaji, but with a few key differences. The vegetable mixture usually consists of a mixture of potatoes, onions, peas and capsicum and is cooked with a special blend of spices including cumin, coriander and amchur (dried mango powder). The pav is toasted with butter and served alongside the bhaji.
Taste and taste
Delhi pav bhaji is known for its slightly sweet taste and is less spicy than the Mumbai version. The use of capsicum and amchur gives the dish a distinct flavor that differs from the Mumbai version. Similar to Mumbai pav bhaji, the bhaji is usually served with chopped onions, lemon wedges and coriander leaves.
Mumbai vs Delhi Pav Bhaji
The material is the main difference
The primary difference between Mumbai and Delhi pav bhaji is the use of vegetables and spices. Mumbai pav vaji usually uses a mixture of potatoes, onions, tomatoes, peas and cauliflower, while Delhi pav vaji uses a mixture of potatoes, onions, peas and capsicum. The spices used in Mumbai pav bhaji are red chilli powder, turmeric, coriander powder and garam masala, while Delhi pav bhaji uses cumin, coriander and amchur.
The main difference is in preparation
The preparation of bhaji is similar in Mumbai and Delhi, the vegetables are boiled and mixed with spices. However, in Mumbai, bhaji is usually cooked with butter in a bhaji or tawa, in Delhi, it is usually cooked in a large pan with butter. Pav is toasted with butter in both cities.
The main difference is in taste
Mumbai pav bhaji tastes spicier and tangier than Delhi pav bhaji. The use of red chili powder and garam masala gives it a unique and strong flavor that sets it apart from the sweet taste of Delhi pav bhaji. The use of capsicum and amchur in the Delhi pav bhaji gives it a unique and distinctive taste that is different from the Mumbai version.
Conclusion
Both Mumbai and Delhi pav bhaji have their unique taste and aroma. While Mumbai pav bhaji is spicier and tangier, Delhi pav bhaji is sweeter and has a distinct flavor due to the use of capsicum and amchur. In the end, winning the pav bhaji battle is a matter of personal preference. Both versions of the dish are delicious and loved by millions of people in India and around the world.
FAQs
What is pav bhaji?
Pav bhaji is a popular Indian street food dish made with a vegetable curry served with a soft bread roll called pav.
Where did pav bhaji originate?
Pav bhaji originated as a quick and easy meal for mill workers in Mumbai in the 1850s.
What is the primary difference between Mumbai and Delhi pav bhaji?
The primary difference between Mumbai and Delhi pav bhaji is the use of vegetables and spices, method of preparation and taste and aroma.
Which city has the best share?
Winning the pav bhaji battle is a matter of personal preference. Both Mumbai and Delhi pav bhaji are delicious and loved by many.
Where can I get pub bhaji?
Pav bhaji is available in many street food stalls and restaurants across India, especially in Mumbai and Delhi.
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