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  • Alex Gillam

Vada Pav, a Mumbai Specialty

A sandwich whose origins are as humble as its ingredients, Vada Pav dates back to 1966, when Ashok Vaidya opened a simple food stall outside of one of the city’s busy train stations; one day, out of curiosity, he decided to take the Vada (deep fried potato) from one of his other dishes and stick it between slices of Pav (a fluffy bread) – add in some chutney and spices and an instant sensation was born.

Soon, Vada Pav stalls began popping up all over the city, and today the dish is considered to be the Maharashtra’s biggest gift to the food world. While the original recipe uses nothing more than a deep fried potato patty, chutney and deep fried chili, modern Vada Pav stalls have begun selling their own innovative twists on the classic, such as Schezuan Vada Pav, Cheese Vada Pav and more.

Whether you buy it at the original food stand at Dadar Station, a trendy restaurant, or one of the hundreds of other stalls that specialize in Vada Pav, it’s easy to understand why this dish is so beloved by the Maharashtra.

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