Xacuti Pao
Xacuti (complex Goan curry with roasted spices, coconut, poppy seeds) served with pao.
Xacuti (complex Goan curry with roasted spices, coconut, poppy seeds) served with pao.
Aloo tikki in sandwich bread with chutneys.
Puff pastry filled with spiced vegetables (potato, peas, carrot). Ubiquitous bakery snack.
Chapati with spiced mixed vegetable filling, egg coating optional.
Mixed vegetable cutlet in bread.
Vegetarian burger with aloo tikki or paneer patty, Indian sauces.
Bread roll with mixed vegetable filling.
On a Mumbai platform at rush hour, eaten one-handed because the other holds a train pole. A fried spiced-potato dumpling in soft pav with a sharp dry garlic chutney that makes the whole thing.
Vada pav served with deep-fried whole green chili (mirchi) on the side—adds extra heat.
Medu vada in pav bread—fusion of Mumbai and South Indian.
Double vada pav; two potato fritters in one pav for larger appetite.
Order a plain one and you get a fixed object: one besan-fried potato vada in a split pav, a dry garlic powder, a green chutney, nothing added. The baseline every richer build is read against.
Thick, pancake-like fermented rice-lentil bread with toppings (onion, tomato, chili, carrot) pressed in while cooking. Like a savory panc...
Sprouted legume curry (usal—various beans/lentils) with pav.
Three-layer sandwich with multiple fillings.
Any tikka (chicken, paneer) wrapped in chapati with accompaniments.
Gujarati flatbread with fenugreek leaves, spices; travel food.
Multi-grain flatbread from mixed flours with onion, spices. Eaten with butter and yogurt.
Whole wheat roti baked in tandoor; slightly charred.
The tandoori paneer sandwich folds skewer-charred tikka cheese into bread and lets a marinade built for the tandoor do the work. Char it dry to a lacquer or the bread carries only warm cheese.
Tandoori chicken in sandwich bread.
Tandoori chicken (yogurt-marinated, clay oven roasted) in paratha or naan.
Naan with tandoori chicken, onion, mint chutney.