Who Invented The Famous Indian Dish Called PavBhaji?
Pav Bhaji has its origins in the civil war of America in the 1860s. Because of the civil war, there was a huge demand for cotton. Due to this, the traders at the Bombay cotton exchange used to be very busy especially during the night when new cotton rates used to be telegram from America. Thus they used to return home late and the annoyed wives would not serve them food. So to solve this problem the street vendors to collect the leftover bread from the Jesuit priests and mix all the vegetables, mash them together and used to eat them with the bread and butter. Thus pav(bread) bhaji(vegetables) was born.
Thus from the humble beginnings, the street of Bombay to being a household item in the entire nation pav Bhaji has come a long way.
This Lip-Smacking Dish Has to say a Lot. Hot, spicy, flavourful bhaji served with crunchy onions and slivers of lime, coupled with butter-dripping, just-off-the-tawa pavs — pav bhaji is a street food favorite for good reason. While Maharashtra can rightly claim to be the birthplace of this much-loved dish, different parts of India have added their own flavors and variations to this popular street food. Here are 5 different variants of pav bhaji depending on which part of the country you’re in.
is no onion, no garlic version of the regular pav bhaji made using raw bananas instead of potatoes and mashed peas. This is available in Gujarat and parts of Maharashtra.
is a region in Gujarat which has its own special cuisine. It is part of the Saurashtra region. Its coastline borders the Gulf of Kutch to the west, the Arabian Sea to the south and the Gulf of Khambhat to the southeast and east. The pav bhaji from this region has local spices added to it, giving it a very distinct taste, and it is usually washed down with a glass of buttermilk.
Kada pav bhaji is the same as regular pav bhaji except that the vegetables in it are not mashed up i.e. the chopped and cooked vegetables are kept intact, whole.
Punjab’s version of pao bhaji
is loaded with whole spices (garam masala), excess butter and often accompanied by a glass of ‘lassi’.
A variation where red chilli powder is substituted by Kolhapuri kanda lasun chutney to make it a more spicy, garlicky version of the pav bhaji.
While the story behind the origin of Bhaji is very common, the story behind the origin of Pav and its name is more like a folklore.
According to one version, the bread is known as pav because you get it in a set of four and then you break off each mini loaf as you eat. The Pav means one-fourth in the Marathi language.
The second version says that the art of making this kind of bread i.e. Pav was brought to India by Portuguese people. Before this, Indian people made only unleavened bread like chapattis. There is one more crazy story that says that the bread is called pav because the dough was kneaded using feet to speed up the work. Sounds like this was created by a hate of Pav Bhaji.
It is the same story which everyone here would know or mention. The dish was invented to fulfill the requirement of lunch for a textile mill workers. They need cheap, easy and quick to prepare, light but nutritious food. So, they mixed all the vegetables available at the place and added some spices and eureka! You got the very popular Bhaji. moreover, While Bhaji is a traditional Indian name for a vegetable dish, the Pav or Pau or Pao was the Portuguese word for bread (small rolls) introduced by them during their brief presence in Mumbai (then Bombay), before it was gifted by them to the English as part of the dowry for Catherine of Braganza’s marriage to Charles II.
Story of My uncle
A man has passion and love for the Gujarati food is beyond, he considers his life to be a cook since he began to start loving and making Gujarati food. Society calls him “Rasoya” he is not a professional cook, self-learned and practices lead to popularity. now he is getting so many party orders around the city. “Pav Bhaji” Most famous dish made by my uncle. He is a master at it. our weekend evening says a lot about. Additionally, he Gives service to a Big Diamond company called Blue-star.
if There is love for food, making add more sugar on it. in a nutshell, my uncle is a big hearted person, he usually dont charge for cooking, what he need is blessings and Love from people.
For more information on local food in Gujarat, India Visit : http://www.foodiegujarat.com/wp/
Follow us on Facebook : https://www.facebook.com/foodiegujarat/