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
Medu vada in pav bread—fusion of Mumbai and South Indian.
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
Vada pav without onion and garlic (for Jain dietary restrictions); adjusted chutneys.
Cheese Vada Pav
Vada pav with cheese slice melted over the vada before assembling.