Tracing the roots of vada pav, ‘a snack that represents Mumbai’s spirit’

 

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The origins of vada pav trace back to the 1960s, near Mumbai’s Dadar railway station, according to Tarveen Kaur, head chef and restaurant consultant.

Amidst the chaos of arriving and departing trains, a street vendor named Ashok Vaidya sought to create an inexpensive, portable meal for the city’s hardworking mill labourers. Drawing from local ingredients, he paired batata vada—a spiced, golden potato fritter—with pav, a fluffy bread roll introduced to India by the Portuguese. The result was a culinary revelation: an affordable snack that could be eaten on the go, packed with flavour and sustenance.

As Chef Kaur observes, “vada pav is the essence of Mumbai—a dish born of necessity but elevated by innovation. Its simple ingredients belie its complex cultural significance.”

The Shiv Sena and the rise of a symbol

In the 1970s, vada pav gained an unexpected champion in the Shiv Sena, a Marathi-Hindu nationalist political party. Recognising the snack’s mass appeal, they began promoting it as the quintessential working-class food, deeply rooted in Marathi culture, according to chef and historian Sadaf Hussain. “It became the working man’s lunchbox, especially for the blue-collar crowd navigating the chaos of Bombay.”

Here’s where it gets really layered. Over time, the Shiv Sena started using it as a political identity marker, Hussain explains, “sort of a way to draw a line between Maharashtrian pride and outsider influences.”

He added: “In fact, it was almost positioned against Udupi joints run by South Indians, even though both were part of the same cityscape.”

Vada Pav epitomises Mumbai’s melting-pot nature, where people from different walks of life converge in a densely populated area (Source: Freepik)

Despite its complex past, vada pav continues to thrive, transcending boundaries of class and geography. It secured the 39th spot on the World’s 50 Best Sandwiches list this year, proof of universal appeal. Found everywhere from railway stations to fine dining restaurants, vada pav remains deeply tied to its roots. Vendors elevate the dish with accompaniments like coconut-garlic chutney, tamarind sauce, and fried chilies, while upscale versions experiment with cheese and fusion flavors.

Yet, as Chef Kaur notes, “Even with all the reinventions, the essence of vada pav remains the same—a snack that represents Mumbai’s spirit: quick, bold, and unforgettable.”

Whether viewed as a culinary triumph, a political symbol, or a nostalgic comfort food, vada pav embodies the city’s unique ability to adapt, transform, and thrive. Love it or critique its legacy, it is more than just a snack—it is Mumbai in a bun.