Vada Pav
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
Vada Pav with Fried Chili
Vada pav served with deep-fried whole green chili (mirchi) on the side—adds extra heat.
Vada Pav South Indian
A ring of fried urad dal batter in a soft Mumbai pav, with dry garlic and green chutney. The vada is documented; no source names who first put it in a bun.
Vada Pav Double
Double vada pav; two potato fritters in one pav for larger appetite.
Vada Pav Classic
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.
Schezwan Vada Pav
Vada pav with spicy Indo-Chinese schezwan sauce (red chili, Sichuan pepper, garlic, soy) added.
Sabudana Vada Pav
A fritter built to fasting law: cassava-derived sago, potato and peanut with rock salt and no grain, onion or garlic, set in a pav. Not a vada pav variant but a separate snack under different rules.
Jain Vada Pav
Mumbai's fried-fritter sandwich rebuilt on boiled raw banana, with asafoetida, dry ginger and lemon doing the work that potato, onion and garlic do elsewhere.
Cheese Vada Pav
Vada pav with cheese slice melted over the vada before assembling.