What Makes The Pune-Style Anda Mughlai Pav So Special
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We are all well aware of how a simple Vada Pav became a cult sensation among the working class of Mumbai, ever since the first stall was set up outside the Dadar Railway station in the year 1966. No matter where you go in the city, you are bound to stumble upon at least one Vada Pav vendor. The obsession with Vada Pav and Pav in general, is also very evident among Punekars. Pav is a small, square-shaped, soft bread with a brown, crusty top. 


The Anda Mughlai Pav from Pune, comprises a masala made of eggs, veggies and powdered spices that is served with a hot buttery pav. Is there a real ‘Mughlai’ connect to the dish, it is hard to tell. But in India, it is not uncommon to attach the prefix ‘Mughlai’ to any dish’s name that is sort of rich, indulgent and spicy. Even the Mughlai Paratha of Kolkata’s cabins are said to have no ‘real’ Mughlai roots, but does that change anything?  

To make the Anda Mughlai Pav, the egg masala is prepared on a hot tawa. Eggs are broken straight on the tawa and are not beaten before. A thin omelette is prepared and kept aside. Then the masala is prepared in a kadhai. Some oil is added followed by chopped onions that are tossed on high heat until they change colour. Then some chopped tomatoes are added, followed by chilli chutney, turmeric, red chilli powder and other powdered spices. Everything is fried together, until it is well-combined. Then the omelette is added to the masala and is scrambled with the masala using a steel spatula. The frying continues, some more ketchup and sauces are added until the masala starts looking nice and red. Finally, heaps of chopped coriander leaves are added to the masala and the hot, saucy and spicy egg-masala or Anda Mughlai is served on a plate.  

Next, the pavs are slit from the centre and toasted on a pan with butter and served with the Anda Mughlai with some more chopped onions. Slurping, aren't you? If you are in Pune, make sure you try this delicious street food.