Andrew Lekashman - One Sandwich - The Joy of Sandwiches (Page 80)

A bowl of misal with red oil at the rim, a dry drift of farsan on top, the pav set beside it. Heat with depth, late crunch, sharp acid, each kept apart until the hand brings them together.

Misal Pav Puneri

Pune-style misal, slightly milder, topped with poha (flattened rice) and farsan.

Misal Pav Kolhapuri

Kolhapur's misal runs on its own kanda-lasun masala and a thin scarlet kat poured back for refills, heat with a roasted base under it. The fiercest reading of misal in Maharashtra.

Mirchi Vada Pav

Mirchi bada served in pav bread.

Methi Paratha

Paratha with fresh fenugreek leaves (methi) mixed into dough—slightly bitter, aromatic.

McAloo Tikki

McDonald's India's spiced potato-and-pea burger, built for a market that eats no beef. The localization bet that rewrote how a global chain reads a local plate.

Masala Toast

The clang gives it away before the smell does: a blackened hinged iron press over a footpath cart, spiced potato and green chutney clamped inside and charred over coals. The press makes it.

Masala Dosa

Dosa filled with spiced potato masala (potatoes, onions, mustard seeds, curry leaves, turmeric), served with sambar and coconut chutney.

Manchurian Sandwich

Veg manchurian (fried vegetable balls in spicy sauce) in sandwich.

Malai Tikka Roll

Creamy malai tikka (cream-marinated chicken) wrapped in paratha.

Malai Chaap Sandwich

Soya chaap (textured soy protein) in creamy marinade, grilled, in sandwich.