The fast-paced life in the City of Dreams has made most people resort to quick and delicious street food fare, pav being the flagbearer of this reign. From vadas to keema and missal, there is hardly anything that Mumbaikar’s can’t eat with a pav. A soft bun that is cut into four quarters when baked gives it its name. While most actors in Mumbai have developed the taste for this pav plus something combination, we are surprised at our recent discovery. Kunal Kemmu, an Indian actor who debuted long back with the movie Sir, is in love with one such street food.
Hailing from a Kashmiri Pandit family, Kunal Kemmu is quite a foodie at heart. Earlier, he was seen enjoying a delicious vegetarian spread for Maha Shivratri with his daughter, Inaaya. He was having Kashmiri rajma, saag and aloo matar back then. This time, he shared a Mumbai indulgence. He posted a picture on his Instagram handle, taking a bite of samosa pav. There is a plate full of pavs and samosas along with mint and tamarind chutney. He captions it saying, “Dil Chahta Hai” (The heart wants it). Here’s a glimpse of Kunal Kemmu’s love for the dish.
Source: Kunal Kemmu/Instagram
Thinking of other ways to use pav? Here are some of the best pav recipes to make at home.
1. Pav Bhaji
A mushy and spicy mixture, the bhaji is made from boiled potatoes, tomatoes, onions, peas, cauliflower and more. While any kind of vegetable can be added to the bhaji, it is served with soft, buttered pavs.
2. Keema Pav
Move over potatoes and dig into a meaty affair with this keema pav recipe. The mutton or chicken is minced and spruced up with spices, chopped onions and coriander leaves. This is a dry meat dish with is paired with pav buns.
3. Missal Pav
This is a popular breakfast item in Maharashtra. The missal has a gravy-like texture and is filled with gram sprouts, thick sev, tomatoes, onions and other vegetables. You can add lentils to it too. With a thin-consistency, the pav is dipped into the missal and eaten.
4. Vada Pav
Made with a crispy and crunchy vada that is batter-fried in hot oil, it is sandwiched between the pav and a layer of spicy green chutney and red chilli powder. It is eaten with a side of a thick green chilli and tastes amazing.
