The Pav Phenomenon: A Bite Into India’s Favourite Bread
Image Credit: Stuffed, or with a spread - India has embraced, adapted and celebrated pav in its various avatars.

FEW BREADS can boast the cultural significance and versatility of pav — a soft, pillowy bread that has become a staple of Indian cuisine. Originating as a Portuguese influence, pav has been seamlessly woven into India’s culinary fabric, creating an array of dishes that range from fiery curries to indulgent snacks. This taxonomy explores the many avatars of pav, showcasing how regions across the country have embraced, adapted, and celebrated this humble bread.

1. STUFFED / FILLED

Vada Pav

  • Region: Maharashtra (Mumbai, Pune, and across the state)
  • Description: Known as the "Indian burger," this iconic street food consists of a spiced potato fritter (vada) stuffed inside a soft buttered pav. Served with dry garlic chutney, green chutney, and fried green chillies, it is synonymous with Mumbai’s bustling street culture.
  • Regional Variants: In Pune, sweet tamarind chutney is often added alongside garlic chutney.

Dabeli

  • Region: Gujarat (Kutch)
  • Description: A sweet and spicy snack featuring mashed potatoes spiced with dabeli masala, garnished with pomegranate seeds, roasted peanuts, and sev. It is stuffed into a buttered pav spread with sweet and spicy chutneys.
  • Regional Variants: Maharashtra’s version occasionally replaces pomegranate seeds with raisins.

Samosa Pav

  • Region: Maharashtra
  • Description: A piping-hot samosa is placed inside pav, often accompanied by green mint chutney and tangy tamarind chutney. This dish is a carb-lover’s delight.

Bhajia Pav

  • Region: Maharashtra
  • Description: Slices of potato, onion, or brinjal are dipped in a thin gram flour batter, deep-fried, and stuffed into pav. Served with chutneys, it’s a quick, crispy snack.

Pakora Pav

  • Region: Gujarat and Maharashtra
  • Description: Unlike bhajias, these fritters are made from lentil flour mixed with spices, onions, and fenugreek (methi). These denser pakoras are placed inside pav for a filling treat.

Mirchi Bhajiya Pav

  • Region: Maharashtra
  • Description: Large green chillies are coated in batter, deep-fried, and stuffed into pav. Served with chutneys, it is a spicy street-side favourite.

2. SERVED ALONGSIDE

Pav Bhaji

  • Region: Maharashtra (Mumbai)
  • Description: A thick, spiced vegetable curry (bhaji), mashed and cooked with butter, served alongside buttered pav. It originated as a quick meal for mill workers in Mumbai and is now a celebrated dish across India.
  • Regional Variants: Gujarati versions tend to have a slightly sweeter masala.

Misal Pav

  • Region: Maharashtra (Kolhapur, Pune, Nashik)
  • Description: A fiery sprouted lentil curry topped with farsan, onions, and coriander, served with pav. Known for its spicy kat (gravy), it is a breakfast staple.
  • Regional Variants: Pune’s misal pav is milder, often served with curd.

Usal Pav

  • Region: Maharashtra
  • Description: A simpler, less spicy version of misal, featuring sprouted lentils cooked in a light curry, served with pav.

Keema Pav

  • Region: Maharashtra (Mumbai)
  • Description: Minced meat (mutton or chicken) cooked in rich, spiced gravy, paired with buttered pav. A popular late-night street food.

Egg Bhurji Pav

  • Region: Maharashtra
  • Description: Spiced scrambled eggs (bhurji) served with buttered pav. It’s a common breakfast or street-side snack.

Omelette Pav

  • Region: Maharashtra
  • Description: A masala omelette stuffed into or served alongside buttered pav, often with ketchup or chutney on the side.

3. INCORPORATED INTO THE COOKING PROCESS

Baida Pav

  • Region: Maharashtra (Mumbai)
  • Description: Pav is dipped in spiced egg batter and shallow-fried until golden and crispy. Popular among Mumbai’s late-night snackers.
  • Regional Variants: Some versions include keema as a stuffing before dipping in egg batter.

Masala Pav

  • Region: Maharashtra
  • Description: Pav is sliced and cooked on a tawa with a spiced onion-tomato masala. It’s a quick, flavour-packed dish often sold at pav bhaji stalls.

Fried Bread Rolls

  • Region: Pan-Indian (with variations)
  • Description: Bread stuffed with spiced potatoes or other fillings, coated in batter, and deep-fried. While traditionally made with sliced bread, pav is sometimes substituted for a unique twist.

4. WITH A SPREAD

Bun Maska

  • Region: Maharashtra (Mumbai and Pune, Irani Cafés)
  • Description: Pav or bun slathered with butter (maska), sometimes sprinkled with sugar. A staple accompaniment to Irani chai.
  • Regional Variants: Some versions include jam or cream alongside the butter.

Chutney Pav

  • Region: Maharashtra and Gujarat
  • Description: Buttered pav spread with spicy green chutney, occasionally layered with garlic or tamarind chutney.

Nutella or Chocolate Pav

  • Region: Urban India (fusion cuisine)
  • Description: A modern adaptation where pav is spread with chocolate hazelnut spread or ganache, appealing to younger audiences.