Xacuti Pao
Xacuti is among the most spice-dense things on the Konkan coast: a dozen whole spices and grated coconut dry-roasted dark, ground near-black, cooked over chicken and folded hot into a Goan pão.
Pav & Pao
Usal Pav
Sprouted legume curry (usal—various beans/lentils) with pav.
Samosa Pav
The whole dish is one gesture: a hot samosa set into a split pav and pressed until the shell cracks. A deliberate clash of two breads, flaky fried shell inside a pillowy yeast roll.
Ragda Pattice Pav
Ragda (dried peas curry) over pattice (potato cutlets), sometimes served with pav.
Pork Vindaloo Pao
The recipe hides in the name: vindaloo is the Portuguese vinha d'alhos, vinegar and garlic, not potato. Goa's pork version, braised dark and sour, folded into pão.
Poee
Traditional Goan bread baked in clay ovens; soft, slightly crusty.
Pav
Soft, slightly sweet bread roll; Portuguese origin via Goa, now ubiquitous. Base for vada pav, pav bhaji, etc.
Paneer Bhurji Pav
Paneer never sets like egg, so the cooked masala does all the binding in paneer bhurji pav: a loose spiced cheese scramble scooped with soft buttered pav at the Mumbai evening cart.
Mutton Bhurji Pav
Minced mutton scrambled with spices, served with pav.
Misal Pav
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.
Ladi Pav
Cluster of pav baked together in 'ladis' (rows), torn apart to serve.
Keema Pav
Mumbai’s plainest Irani-café mince: spiced lamb or goat scooped with buttered pav. Café Military says it added the dish in the 1950s to win back customers, not from any old Persian recipe.
Keema Ghotala Pav
Keema scrambled with eggs (ghotala style), served with pav.
Kanda Bhaji Pav
Onion bhaji (sliced onions in gram flour batter, fried crispy) in pav.
Goan Pao
Goan Portuguese-influenced crusty bread roll (poee/pao); used for various sandwiches.
Chorizo Pao
Goan chorizo (pork sausage spiced with Kashmiri chili, vinegar, garlic) in pao bread.
Bun Maska
The cheapest line on an Irani-café menu and one of Mumbai's most loved: a soft bun split and spread with a real, visible layer of butter. Nothing to hide behind, so each part has to be right.
Bun Maska with Chai
Bun maska served as accompaniment to Irani chai—traditional pairing.
Bhurji Pav
Bhurji pav is the egg sandwich of the Mumbai pavement: scrambled eggs cooked deliberately dry so the soft pav stays intact, with the griddle scrambling the egg and toasting the roll at once.