How pav bhaji came to represent Mumbai’s colourful street food culture

Origins of pav bhaji and its evolution over time

Head chef and restaurant consultant Tarveen Kaur and Kanikka Malhotra, consultant dietician and certified diabetes educator, shed light on pav bhaji’s origins and evolution. 

“The busy textile mills of Bombay (as Mumbai was then known) in the 1800s were a melting pot of ethnicities and cuisines. Mill workers required a quick, inexpensive, and satisfying lunch break meal,” she says.

Chef Tarveen adds, “Workers needed quick, filling meals, and street vendors created a mash of vegetables cooked with spices, served with buttered pav — an influence from Portuguese pão. Initially a humble meal for labourers, it evolved into a beloved street food, now found everywhere from roadside stalls to five-star hotels.”

The soft bread rolls served with the bhaji, known as pav, have a Portuguese flavour, Malhotra informs. The term pav is derived from the Portuguese word ‘pão’ meaning bread. This connection exemplifies the cultural interchange that shaped Mumbai’s culinary culture at the time. 

Pav bhaji’s genius lies in its simplicity and affordability, says Malhotra. “It was a perfect fit for the fast-paced life of the city. Workers could grab a quick and satisfying meal without breaking the bank.”

Pav bhaji first appeared on street carts and then in restaurants. The core recipe remained the same, but cooks began including a more extensive range of vegetables, such as cauliflower, peas, and capsicum, for added taste and texture. 

Cultural significance of pav bhaji 

Chef Tarveen explains, “Pav bhaji mirrors Mumbai’s fast-paced, ever-moving lifestyle. Served in minutes and devoured in seconds, it’s the city’s answer to quick, hearty dining. The sizzling tawa, butter-soaked pav, and communal experience reflect Mumbai’s vibrant street food culture. It’s a dish that brings together people from all walks of life, blending convenience, bold flavours, and the spirit of sharing in true Mumbaikar fashion.”

Modern pav bhaji embodies experimentation and invention. Butter, formerly considered a luxury, is now an essential element for richness. Variations with cheese, fried egg, or garlic tadka cater to a variety of tastes. (Source: Freepik)

Changes in preparation and ingredients of pav bhaji throughout history

Pav bhaji’s evolution from a simple mill worker’s supper to a national staple is a narrative of flavour, availability, and cultural preferences. Here’s a closer look at how its method and ingredients have changed, according to Malhotra: 

Early Days (1850s)

Ingredients: Simplicity was key. The bhaji was likely made primarily of mashed potatoes, onions, and easily available seasonal vegetables. Spices were presumably basic, with turmeric and chilli powder contributing some taste. 

Preparation: Street vendors used rapid and efficient tactics. The vegetables were most likely cooked or roasted before being mashed together with minimum other ingredients.

Factors Influencing Change: The most important factors were limited resources and the requirement for a quick turnaround. Affordability was critical in catering to mill workers’ budgets. 

Late 19th Century – Early 20th Century

Ingredients: With expanded trade and ingredient availability, tomatoes (a potential later inclusion) became a staple due to their acidic sweetness. A broader range of veggies, such as cauliflower, peas, and capsicum, might have been included for added texture and flavour. Spices such as red chilli powder and garam masala became popular, suggesting a rising preference for stronger flavours.

Preparation: Recipes probably become more refined. Before mashing, the vegetables may have been sautéed to add flavour. The advent of pre-made spice combinations such as pav bhaji masala may have made preparation easier for vendors. 

Factors Influencing Change: These modifications were driven by exposure to novel foods and evolving palates seeking a richer taste profile. 

Mid 20th Century – Present

Ingredients: Modern pav bhaji embodies experimentation and invention. Butter, formerly considered a luxury, is now an essential element for richness. Variations with cheese, fried egg, or garlic tadka cater to a variety of tastes. Jain groups make their own version with different vegetables. 

Preparation: Modern kitchens allow for more complex preparation procedures. Roasting or grilling vegetables can enhance their flavour. Premade spice mixtures make the job easier. 

Factors Influencing Change: Globalisation introduced new ingredients and cooking techniques. Increased disposable income allowed for more taste and variety. The necessity to accommodate various dietary constraints also played an impact.

What to keep in mind when consuming pav bhaji

Malhotra says, “As a dietician, I love pav bhaji’s rich flavours and cultural significance. But let’s be honest, the traditional recipe can be a bit heavy on fat and calories.” 

However, with a few tweaks, you can enjoy this delicious dish without compromising on taste and keeping it healthy. Here are some tips: 

*Reduce the butter: Butter adds a decadent touch, but use it sparingly. Saute vegetables in a light oil instead. 

*Use more vegetables: Up the veggie quotient! Add a wider variety of colourful vegetables like broccoli, carrots, bell peppers, and green beans for extra fiber, vitamins, and antioxidants. 

*Go lean on protein: Instead of relying solely on potatoes for substance, consider adding cooked lentils, chickpeas, or crumbled tofu for a protein boost and increased fiber content. 

*Spice it right: Spices like turmeric, cumin, coriander, and chili powder not only add flavor but also have potential health benefits. Explore using them creatively to create a flavorful base without relying heavily on salt.